Begin by soaking the dried mushrooms in warm water for 15–20 minutes until they become plump and tender. Once rehydrated, strain them and reserve the soaking liquid for later use.

While the mushrooms are soaking, peel and chop your potatoes into even pieces. Place them in a pot of salted water and bring to a boil over medium-high heat. Cook for about 15 minutes, or until fork-tender.

In a large skillet, heat 2 tablespoons of oil over medium heat. Add diced onion and sauté for 4–5 minutes until translucent and fragrant. Next, incorporate the drained mushrooms along with carrots, peas, minced garlic, fresh thyme, and your spices.

Pour in the red wine, tamari, and vegetable broth, stirring gently to combine. Allow the mixture to come to a simmer, then reduce the heat to low. Cover and let it cook for 10–12 minutes, or until the vegetables are tender.

In a small bowl, whisk together the plant-based milk and cornstarch until smooth. Gradually stir this mixture into the skillet with the mushroom bourguignon.

Once thickened, spoon the hearty mushroom mixture generously over the fluffy mashed potatoes and garnish with fresh thyme sprigs.