Feeds: 4
Ingredients:
2 tbsp olive oil
2-3 tbsp butter
2 C small shallots or pearl onions, outer skins peeled
2 carrot, sliced thick (USB metal plug thickness is good)
6 cloves garlic, crushed
2 tbsp tomato puree
2 tbsp flour
1 C sweeter red wine*
1 C vegetable stock (the better the quality of stock, the richer your sauce will taste)
2-3 sprigs fresh thyme
32oz mushrooms, assorted. Halved or quartered depending on size. They should be roughly the size of meatballs.
* I used Syrah, but a Garnacha could also work nicely. Or you know, a cheap medium body "fruity" blend. I won't judge. You're the one drinking the leftover bottle.
Instructions:
1. Heat up butter in a large sized pot on medium high. Add 3 cloves of crushed garlic and let cook 1-2min until aromatic.
2. Add in mushrooms and cook until mushrooms start softening and browning.
3. Add in half cup of wine and let reduce to about 50%. Pour into bowl and set aside.
4. Heat up olive oil in same pot, turning heat to medium high. Add shallots/onions, thyme and garlic. Let cook 3-4min until outside of shallots/onions are starting to turn golden. Add in carrots and cook an additional 3-4min.
5. Pour in half of wine and let reduce until mostly absorbed. About 5min
6. Stir in tomato puree and flour. Mix well. Cook 1min.
7. Add in stock and mushrooms and let come to a boil. Reduce heat to medium and cook for 5-10min with lid on until carrots are at desired firmness.
8. Served on roasted potatos, over brown rice, or with crusty fresh bread.
