Gluten-Free Mushroom Bourguignon with Soyrizo and mashed potatoes

This is the perfect hearty meal for a cold, winter Meatless Monday dinner. The mushrooms add the heartiness and texture, that you don’t even miss the meat (and that’s coming from someone who loves her meat.)


2 lbs Idaho potatoes
1 stick of unsalted butter
1 package Soyrizo (cooked per the instructions on the package)
4 tablespoons of Olive Oil
3 cups dried Shiitake mushrooms
1 small yellow onion (chopped into small pieces)
4 cloves of garlic (minced)
2 sprigs of fresh Thyme (can be substituted with 1 tablespoon dried Thyme)
1 cup red wine (I prefer a Cab)
2 cups vegetable stock
2 tablespoons tomato paste
1 teaspoon corn starch (mixed with 2 tablespoons of warm water)
1/4 cup fresh Parsley (chopped)


  • Peel and cook potatoes until tender. Drain the water and add salt and 1 stick of butter. Using an immersion blender, puree the potatoes until silky smooth and no lumps are visible.
  • Soak dried Shiitake mushrooms in water. After mushrooms are fully soaked, discard the water.
  • In a medium/large sauce pan, add 2 tablespoons of Olive Oil and the mushrooms, sauteing until mushrooms are nicely browned. Transfer mushrooms to a bowl and set aside.
  • Add the remaining Olive Oil, Thyme, onions and garlic to the sauce pan. Sautee until onions are translucent.
  • Add wine to the pan, scraping the bottom of the pan for residual onion and garlic.
  • Reduce the mixture by 50% and add in tomato paste, vegetable stock and mushrooms. Simmer for 15 minutes, adding in the corn starch liquid at the very end, to thicken the sauce.
  • To plate, top the mashed potatoes with desired amount of Soyrizo and a healthy amount of Bourguignon. Garnish with fresh Parsley.