Mushroom Burgundy
A savory, rich stew of vegetables and mushrooms, perfect over mash
Equipment
- Dutch Oven
Ingredients
- 2 tbsp olive oil
- 2 lb Mixed Mushrooms or Button cleaned, sliced
- 1 cup Pearl Onions Peeled, or thawed frozen
- 1/2 cup Carrot Peeled, Diced
- 1 cup Onion Peeled, Diced
- 1/2 cup Celery Washed, Diced
- 1/2 tsp thyme dried
- 3 cloves Garlic Peeled, minced
- 1 cup Red Wine Good Stuff (Burgundy)
- 2 cup Mushroom or Vegetable broth Low Sodium
- 2 tbsp tomato paste
- 1 1/2 tbsp AP Flour
- Cracked Black Pepper to taste
- Salt to taste
Instructions
- Place dutch oven over medium high heat, add oil and heat until it spiders
- Add mushrooms and pearl onions, saute until they take color, 4-5 minutes
- Drop heat to medium, add carrots, onions, garlic, thyme, saute, tomato paste until onion is soft and starting to take color
- Add flour and stir, cook for ~ 1-2 minutes until flour starts to color
- Slowly deglaze with the wine, reduce by half
- Slowly add in broth, bring to a boil and reduce to a simmer
- Season with salt and pepper to taste
- Simmer for ~25 minutes, reduce sauce to desired consistency
- Taste and resseason if necessary
- Serve over mash.
Notes
One should serve over some form or carbohydrate, mashed veggies, pasta, etc.
Adding roasted cloves of garlic is a taste booster, ditto using garlic oil in place of the olive oil can boost as well. (Be prudent in the use of garlic, but not like we are going out in public these days.)
Nutrition
Calories: 272kcalCarbohydrates: 35gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 150mgPotassium: 1085mgFiber: 9gSugar: 13gVitamin A: 2852IUVitamin C: 11mgCalcium: 55mgIron: 2mg
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