This Vegan Mushroom Sauce & Garlic Mashed Potatoes recipe brings together the earthy, rich flavors of a hearty mushroom sauce with the creamy, comforting texture of garlic-infused mashed potatoes. The combination of these two dishes creates a flavorful, satisfying meal that’s both vegan and gluten-free. Perfect for any occasion, this dish is ideal as a main course or a hearty side. With simple ingredients and easy-to-follow instructions, you’ll enjoy a deliciously creamy and savory meal in no time!
Ingredients
For the Mushroom Sauce
This sauce is full of rich umami flavors, perfect for topping mashed potatoes.
- 1 lb (450g) mushrooms (sliced): A mix of button, cremini, or shiitake mushrooms adds depth to the flavor.
- 1 onion (diced): Yellow or white onions work best for their natural sweetness.
- 2 garlic cloves (minced): Garlic enhances the sauce with its rich, aromatic flavor.
- 2 tbsp olive oil: Used for sautéing the vegetables and creating a smooth sauce.
- 1 tbsp flour: Use gluten-free flour if you need the recipe to be gluten-free.
- 1 cup vegetable broth: A flavorful base for the sauce, bringing everything together.
- 1 cup unsweetened plant-based milk: Almond or oat milk works well for a creamy consistency without altering the flavor.
- 1 tsp dried thyme: Thyme adds a fragrant, herbal note to the sauce.
- Salt and pepper to taste: Season to your liking.
For the Garlic Mashed Potatoes
The creamy garlic mashed potatoes complement the rich mushroom sauce perfectly.
- 2 lbs (900g) potatoes (peeled and chopped): Russet or Yukon Gold potatoes are ideal for their creamy texture.
- 4 garlic cloves (minced): Garlic adds a flavorful kick to the mashed potatoes.
- ¼ cup unsweetened plant-based milk: Adjust the amount for the desired creaminess of the mashed potatoes.
- 2 tbsp vegan butter: Adds creaminess and richness to the mashed potatoes.
- Salt and pepper to taste: Season for balance and flavor.
Instructions
Prepare the Garlic Mashed Potatoes:
- Cook the Potatoes: In a large pot, add the chopped potatoes and cover them with water. Bring to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
- Mash the Potatoes: Drain the cooked potatoes and return them to the pot to evaporate any excess moisture. Add the minced garlic, plant-based milk, and vegan butter. Mash the potatoes until smooth and creamy, adding more plant-based milk if needed. Season with salt and pepper to taste. Set aside and keep warm.
Prepare the Mushroom Sauce:
- Sauté the Onion and Garlic: While the potatoes are cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened and translucent. Then add the minced garlic and sauté for another minute, until fragrant.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally. The mushrooms should release their liquid and become tender and browned.
- Thicken the Sauce: Sprinkle the flour over the mushrooms and stir to coat evenly. Gradually pour in the vegetable broth and plant-based milk while stirring constantly to avoid lumps.
- Simmer the Sauce: Add the dried thyme and season with salt and pepper to taste. Allow the sauce to simmer for 5-10 minutes, or until it thickens to a silky consistency. Stir occasionally to prevent sticking.
Combine and Serve:
- Spoon the garlic mashed potatoes onto serving plates, then top with a generous portion of the mushroom sauce.
- Garnish with additional fresh thyme or chopped parsley for a pop of color and extra flavor.
Helpful Tips
Choosing Mushrooms:
- Use a variety of mushrooms such as shiitake, cremini, or button mushrooms to enhance the depth of flavor in the sauce. Shiitake mushrooms add a meaty texture, while button mushrooms offer a milder flavor.
Adjusting Sauce Thickness:
- If the mushroom sauce is too thick, you can thin it out by adding more vegetable broth or plant-based milk. For a thicker sauce, let it simmer for a little longer.
Flavor Enhancements:
- For added depth, try incorporating a splash of white wine or balsamic vinegar into the mushroom sauce during the simmering stage.
Make-Ahead Tips:
- Both the mushroom sauce and garlic mashed potatoes can be made ahead of time. Store them separately in airtight containers in the fridge for up to 3 days. When ready to serve, gently reheat and stir as needed.
Vegan Butter Substitutes:
- If you prefer, you can substitute coconut oil or another plant-based fat for the vegan butter in the mashed potatoes.
Fresh Herb Garnishes:
- Fresh herbs like rosemary, chives, or parsley are great for adding a burst of color and fresh flavor when serving.
Frequently Asked Questions
Can I use any type of plant-based milk for the sauce and mashed potatoes?
Yes, you can use any unsweetened plant-based milk such as almond, oat, or soy milk. Almond or oat milk works especially well as they have a neutral flavor that won’t overpower the dish.
Can I make this dish ahead of time?
Yes, both the garlic mashed potatoes and mushroom sauce can be made in advance. Store them separately in airtight containers and refrigerate for up to 3 days. Reheat gently on the stovetop, adding a little extra plant-based milk or vegetable broth if needed to restore the creamy texture.
Can I make this recipe gluten-free?
Yes, simply use gluten-free flour for the mushroom sauce. Be sure to check that your vegetable broth is also gluten-free.
Conclusion
This Vegan Mushroom Sauce & Garlic Mashed Potatoes recipe is a delightful combination of rich, savory flavors and creamy textures. Perfect for vegans and gluten-free diets, it’s a versatile and satisfying dish that can be enjoyed as a main course or a side. The mushroom sauce adds a deep, umami flavor to the creamy mashed potatoes, making it a comforting and flavorful option for any meal. Whether you’re serving it for a special occasion or a cozy dinner at home, this dish is sure to impress!