Red Wine Mushroom Stew

Ingredients

• 600 g potatoes
• 4 tbsp plant-based butter
• 1/3 cup plant-based milk
• 2/3 cup plant-based sour creme
• 2 tsp nutmeg
• salt to taste
• 750 g mixed mushrooms, quartered
• 1 tbsp olive oil
• 4 shallot, finely chopped
• 4 carrots, chopped in equally sized pieces
• 5 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• 1 cup red wine
• 4 bay leaves
• 1/2 cup baby pickled onions
• 1 1/2 cups mushroom broth
• 2 tbsp soy sauce
• 20 g fresh thyme
• 1 tbsp lingonberry jam, or other sweetener
• salt and pepper to taste
• 1 cup plant-based heavy cream