Mushrooms Bourguignon

To brown the mushrooms, in a large sauté pan over medium-high heat, warm the butter and olive oil. When the butter is starting to brown, add the mushrooms, pearl onions, thyme and rosemary. Cook, stirring occasionally, until the mushrooms and onions are browned, about 5 minutes. Transfer the mushrooms, onions and herbs to a paper towel–lined baking sheet or plate and set aside. You can discard the herbs at this point. It’s okay if some of the residual fat stays in the pan; you can use this for the sauce.

To make the sauce, in the same pan used for the mushrooms and onions, melt the butter over medium heat. Add the carrots and garlic and cook, stirring constantly, for 5 minutes. Stir in the tomato paste and flour and cook, stirring, until the contents thicken, 1 to 2 minutes. Gently stir in the wine to deglaze the pan and simmer for 1 to 2 minutes to allow the alcohol to cook off, then add the stock and bring to a simmer. When the mixture is simmering, return the mushrooms and onions to the pan and simmer, stirring occasionally, until thick like a sauce, about 15 minutes. Taste and season with salt and pepper.

Transfer the mushrooms to a serving dish and garnish with the minced chives and parsley leaves. Serve hot. Serves 4.

Courtesy of Tyler Florence, Chef, Author and Television Host