Braised Mushrooms and Carrots

Braised Mushrooms and Carrots
Adapted from Williams Sonoma "Thanksgiving"
(serves 2-4)


1/4 - 1/2 cup unsalted butter
2 packs mushrooms, washed and quartered
3 large carrots, washed, peeled and sliced
1 small finely chopped onion
3/4 cup chicken stock
3 oz white port or Madeira wine and 2 tbsp for slurry
2 tsp cornstarch
2 tbsp heavy cream


1. In a large pan over medium heat, melt butter. Add mushrooms, stir often and let cook about 7 minutes. Transfer to a bowl and set aside.

2. Return pan to heat, add more butter if needed. Add carrots and cook for 15 minutes, stirring often to prevent burning.

3. Add onion and cook about 5 minutes.

4. Add the stock, wine and mushrooms. Bring to a simmer and cook about 12 minutes, stirring once in a while.

5. In a small bowl, mix the cornstarch and 2 tbsp of the wine to make a slurry. Add the slurry and cream to the pan and bring to a simmer for 5 minutes, stirring gently and often.

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