Mushroom Bourguignon

Added on: 2025-01-24 18:21:04.337222

Ingredients:

• 400.0 g of baby mushrooms
• 12.0 small of chantenay carrots
• 10.0 small of shallots or pearl onions
• 0.5 of onion
• 1.0 of celery stalk
• 5.0 of garlic cloves
• 0.0 of fresh thyme sprigs
• 175.0 ml of red wine
• 500.0 ml of stock
• 2.0 tbsp of tomato paste
• 2.0 tbsp of chipotle in adobo sauce (optional)
• 2.0 heaping tbsp of all-purpose flour
• 50.0 g of butter
• 0.0 of olive oil

Instructions:

1. Cut the stems off the mushrooms. Mince the stems finely, and keep the mushroom heads whole.
2. Heat a drizzle of olive oil in a large, very hot pan. Add the mushroom heads and cook until browned on one side (about 80% cooked). Remove and set aside.
3. In the same pan, melt the butter and stir in the flour. Cook, stirring constantly, until the mixture turns a caramel-brown color, creating a dark, rich roux.
4. Add the minced onion, celery, and minced mushroom stems to the pan. Sauté for a few minutes until softened.
5. Add the garlic and tomato paste, cooking for 2-3 minutes to deepen the flavors.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for about a minute.
7. Add the stock, thyme sprigs, and chipotle in adobo sauce (if using). Stir well.
8. Add the carrots and shallots or pearl onions. Simmer for 5-10 minutes, or until the carrots are just fork-tender but still have a slight bite.
9. Return the sautéed mushroom heads to the pan and cook for another 1-2 minutes to warm through and let flavors meld.
10. Serve hot with a buttery potato purée and a sprinkle of fresh chives. Enjoy!