Mushroom bourguignon and Instant Pot mashed potatoes

It's officially winter and time for a hearty vegetarian stew. I used to make beef bourguignon every winter, and this mushroom bourguignon leaves out the meat and is basically all of my favorite parts of the dish anyway. It's mushroom-y umami-y, and tangy. We serve it with mashed potatoes. I've included a no-drain mashed potatoes recipe using the Instant Pot, but serve with any carb you like: rice, noodles, bread, or hell, even mashed cauliflower. 

Mushroom bourguignon

3 T butter
2 lbs button, cremini, and/or shitake mushrooms, quartered

1 medium onion, diced
3 carrots, sliced
1 T minced garlic

3 heaping T flour
3/4 cup dry red wine
3 cups water

1 T Better than Bouillon (I like "no beef" flavor)
2 T tomato paste

2 t Worcestershire sauce

1 bay leaf
1/2 t dried thyme
1/2 t Italian seasoning or dried rosemary

1 1/2 t salt 

black pepper to taste

2 cups frozen peas
handful of finely chopped parsley for garnish (optional)

Sauté mushrooms, onions, and carrots in butter until golden brown. Add garlic and sauté for another minute. Sprinkle in flour and sauté, stirring, for a minute. Slowly pour in wine, stirring frequently to prevent the flour from clumping. Add remaining ingredients except peas and parsley. Simmer, uncovered, for 30 minutes. Add peas a couple of minutes before serving--they will thaw immediately. Garnish with parsley. 

No Drain Instant Pot mashed potatoes

3 lbs potatoes, quartered (I don't peel them)

1 cup water

2 heaping t salt, or to taste

1/2 t garlic powder

4 T (half a stick) butter

3/4 cup sour cream

black pepper to taste

Place potatoes, water, and salt in Instant Pot. Cook on manual pressure for 7 minutes, then do a quick pressure release. Don't drain the small amount of remaining water. It is full of flavor and nutrition! It will make your potatoes silky. Add remaining ingredients and mash together.