Vegetable Bourguignon
Ingredients
- 800 gCarrot (peeled and cut into diagonal slices)
- 400 gButton mushroom (halved)
- 2 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 500 mlRed wine
- 30 gWheat flour
- 40 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 2 pcThyme (fresh sprigs)
- 2 pcBay leaf (dried leaves)
- 300 mlMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 mlVegetable broth (prepared)
Method
Tender carrots and sautéed mushrooms in a thick, glossy red wine sauce. The scent of thyme and brown butter promises a dish with real depth.
- 1
Cut the carrots into 2 cm thick slices. Halve the mushrooms. Thinly slice the onions and finely chop the garlic.
- 2
In a pot, heat the oil and a knob of butter. Brown the mushrooms over high heat until golden. Remove and set aside.
- 3
In the same pot, sweat the onions. Add the carrots. Sprinkle with flour (singer) and stir for 2 minutes to cook the flour without burning it.
- 4
Pour in the red wine to deglaze the juices at the bottom of the pot. Add the garlic, thyme, bay leaf, and vegetable broth. Season with salt and pepper.
- 5
Cover and simmer over low heat for 40 minutes. At the end of cooking, return the mushrooms to the pot. The sauce should be smooth and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Don't stir the mushrooms too much at the start so they release their water and truly brown.
- The secret is in the reduction: if the sauce is too thin, remove the lid for the last 10 minutes.
- Use a full-bodied red wine, not a low-end table wine, as it's the soul of the dish.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Even better when gently reheated the next day.
