Source: A Virtual Vegan | Serves: 5 | Time: 25 min
2 tbsp EVO, divided
4 large portobello #mushrooms, sliced into chunky pieces (called for 5, grocery store sells in fours)
1 large onion , chopped finely
3 cloves garlic , chopped finely
5 medium #potatoes, peeled and cut into large chunks
4 medium #carrots , peeled and cut into 1 inch chunks
1½ cups red wine
¼ cup coconut aminos
2 cups vegetable broth (homemade to reduce sodium)
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
1 tsp dolcedi syrup (replacement for 1 tbsp sugar)
2 sprigs of fresh thyme
1 large sprig fresh rosemary
3 to 4 fresh sage leaves
4 tbsp whole wheat flour
Set the Instant Pot to sauté and add 1 tablespoon of the olive oil (or use a few tablespoons of water instead if you prefer cooking oil free).
Add the mushroom slices and cook until they have a good golden colour all over. Then remove to a plate or a bowl and set aside.
Add the remaining oil (or more water), and sauté the onions until golden. Once golden, turn off the Instant Pot and immediately add the garlic, stirring it in and letting it cook in the residual heat.
Add the potatoes, carrots, wine, aminos, broth, sugar or syrup and seasonings then give it all a good stir. Really scrape into the bottom to get the brown mushroomy residue off and into the gravy for extra flavour. Place the fresh herbs on top, place the lid on the Instant Pot and seal it, then set it to Manual, High Pressure for 15 mins.
Once it's done, leave the pressure to release naturally. While waiting make a slurry with the flour. Add water to it gradually to make a lump free paste then add a little more, stirring constantly until it's pourable like cream.
Once the pressure has released turn off the Instant Pot, remove the lid, scoop out the herbs and discard. Add the mushrooms back in along with the flour and stir gently again.
Give it a couple of minutes to thicken a bit and the mushrooms to warm through then serve.