herb champignon au vin and brown butter garlic mashed potatoes
Chicken who?
No, of course mushrooms don’t taste like chicken, but I swear our favorite fun guys soften into a tender, meat-like texture when simmered over a long period in a rich array of spices, red wine, and butter. Herb Champignon Au Vin and Brown Butter Garlic Mashed Potatoes should occupy your date night table, champignon instead of coq since there’s no chicken involved, just ‘shrooms. Aside from a bit of boiling, mashing, sticking in a stew, this dish is rather hands-off and allows you to enjoy the amplifying smells of warming herbs and caramelizing red wine while sort of ignoring what’s in the pot.
As far as the potatoes go, yes, you need them. Why not make mashed potatoes? These are buttery and brimming with garlic yet not so heavy your stomach will put up a protest flag. I like a rustic mash, so chunks are welcome whenever served. If you like a creamier potato, just add a bit more liquid and a bit more aggression towards the tuber.
Grab your person, a big skillet a bottle of wine, and get cooking. Start with a quick saute of some garlic and shallots, then throw in a heap of whole mushrooms and let them cook down and turn juicy. Next, a glob of tomato paste, some carrots, give them a swirl to incorporate. Now comes the main squeeze: some good quality red wine and vegetable broth. I chose a cabernet sauvignon since it is my favorite varietal, but whatever you select, be sure it’s one you’d be willing to drink as well. No use making an entire dish with a wine you’d rather dump down the garbage disposal.
Simmer all of this for a good while and, as you wait and your stomach starts rumbling, prepare the potatoes. Boil down a big pot of our favorite starch many people for some reason fear to put in their diets – carbs aren’t evil, dudes – and while that happens, brown some butter in a small pan with a good helping of garlic, then stir in some Greek yogurt and milk. Keep it warm while the potatoes cook. Once the potatoes finish their big boily bath, strain out the water and stir in the garlic brown butter cream. Season with salt and pepper. Try not to eat them just yet; instead, keep them covered and warm while you exercise some patience, damn it, and finish up the au vin.
To do so, make a quick slurry of some of the gravy and flour, melt a bit more butter, and pour both into the pan for a final 10-15 minute simmer. Then, and only then, can you light some candles, dig your hands (well, no, a spoon or something, you might burn yourself otherwise and I’m not going to be liable for that error) into the creamy mash and the lusciously fragrant champignon au vin, and hell, finish off with a slice of Chocolate Velvet Cheesecake Swirl Cake with Fudgy Buttercream to really tie up the meal with a big old bow.
The waiting time, folks, is worth the result. This version can even be vegan-friendly with a few clever swaps: vegan butter and the omission of Greek yogurt, specifically. You may be able to sub out a tangy vegan yogurt for the dairy type, and if you do, please let me know how it goes!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you’ve made from VE!
Complete your Valentine’s Day dinner with…
Winter Quinoa Salad with Honey Baked Figs and Sweet Apple Tahini Vinaigrette
Chocolate Velvet Cheesecake Swirl Cake with Fudgy Buttercream
Mocha Honey Spice Bourbon Old Fashioned
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 7 cloves garlic, minced (divided)
- 16-20 oz mixed mushrooms
- 2 tbsp tomato paste
- 3 carrots, sliced into 1/2 inch rounds
- 4 sprigs thyme
- 4 sprigs rosemary
- 1 cup vegetable or chicken broth
- 1 1/2 cups dry red wine
- 8 tbsp butter, divided
- 2 tbsp flour
- 1/4 cup parsley, chopped
- 2 lb yukon gold potatoes, peeled and quartered
- 1/4 cup plain Greek yogurt
- 1/2 cup whole or oat milk
- kosher salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium. Saute onion and garlic for about 3-5 minutes until soft and fragrant. Toss in mushrooms and brown for 8-10 minutes, stirring only once or twice. Add carrots and swirl tomato paste around the pan until incorporated onto the other vegetables. Deglaze the pan with a bit of the red wine, then pour in the rest of the wine and the broth. Nestle thyme and rosemary sprigs into the stew. Cover and simmer undisturbed for at least 30 minutes.
- Meanwhile, prepare the potatoes and brown butter garlic cream. Melt 6 tablespoons of butter in a small saucepan over medium heat. Stir in garlic and cook about 5 minutes until butter browns and garlic begins to turn golden. Whisk in yogurt and milk. Keep warm on very low heat while the potatoes cook.
- Prepare the potatoes. Cover peeled potatoes with water in a large pot and bring to a boil. Cook about 10 minutes until they fall apart when pierced by a fork. Roughly mash with a fork or potato masher, then drizzle in brown butter garlic sauce and continue to mash and mix until smooth and silky. Taste for salt and pepper.
- At this point, your champignon au vin is ready for the final preparation. Melt remaining 2 tablespoons of butter. Remove the lid to the au vin, discarding the thyme and rosemary sprigs, and separate about1/4 cup of the cooking liquid. Mix flour into the reserved liquid, then add to the pan along with the melted butter. Stir to combine. Simmer with the lid off for about 10-15 minutes until sauce thickens. Taste for salt and pepper.
- To serve, spoon mashed potatoes into a bowl, then top with a generous few ladles of the au vin mushrooms. Swirl additional gravy into the potatoes. Top with thyme sprigs and parsley, as desired.
