Mushroom bourguinon

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

Boil the whole potatoes until tender, about 25 minutes (time depends on their size). They should be soft enough to almost fall apart.

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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.

Step 10

Once the potatoes are done, strain them. Let the potatoes cool slightly, then pass them through a fine-mesh strainer, removing most of the peels as you go (but don’t worry about getting all of it out)

Step 11

Press the potatoes through the strainer with a large spoon, scraping any bits from the bottom.

Step 12

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

Step 13

Add egg yolks to the potatoes in a pot and mix thoroughly. Add the warm milk and butter gradually, whisking vigorously until smooth and creamy. Season with plenty of salt to taste. Depending on your potatoes, you may need more or less milk, so add it gradually for the perfect texture.

Step 14

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