Mushroom Bourguignon

• 분량: 4
• 총 시간: 15 minutes

재료

400g baby mushrooms

12 small chantenay carrots (or 2 large carrots, chopped)

10 small shallots or pearl onions, peeled

½ onion, finely minced

1 celery stalk, finely minced

5 garlic cloves, finely minced

A few sprigs of fresh thyme

175ml red wine

500ml stock (beef stock for the richest flavor, or mushroom stock for vegetarian)

2 tbsp tomato paste

2 tbsp chipotle in adobo sauce (optional, for smoky heat)

2 heaping tbsp all-purpose flour

50g butter

Olive oil (for frying)

방향

Cut the stems off the mushrooms. Mince the stems finely, and keep the mushroom heads whole.

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.

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.

Add the minced onion, celery, and minced mushroom stems to the pan. Sauté for a few minutes until softened.

Add the garlic and tomato paste, cooking for 2-3 minutes to deepen the flavors.

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it reduce for about a minute.

Add the stock, thyme sprigs, and chipotle in adobo sauce (if using). Stir well.

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.

Return the sautéed mushroom heads to the pan and cook for another 1-2 minutes to warm through and let flavors meld.

Serve hot with a buttery potato purée and a sprinkle of fresh chives. Enjoy!

노트

Recipe does not include side dish