herb champignon au vin and brown butter garlic mashed potatoes_______________________________A simplified, vegetarian version of the classic French delicacy. Brimming with whole mushrooms, rich cabernet wine, and plenty of butter and garlic all around.
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.