dinner · french
Mushroom Bourguignon Stew over Garlic Mashed Potatoes
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Instructions
1
Fill a medium pot halfway with cold water, stir in salt, cover, and set it over high heat.
2
While the water heats, peel the potatoes, cut them into 1.5-inch chunks, and drop them into the pot as you go.
3
Peel all the garlic, add 3 whole cloves to the potato pot, re-cover, and mince the remaining 2 cloves.
4
Quarter the cremini mushrooms, then twist the stems off the portobellos and cut the caps into 1-inch pieces.
5
Set a 12-inch skillet over medium-high heat with the olive oil for 2 minutes until shimmering.
6
While the skillet heats, peel the carrots and cut them into half-inch coins.
7
Add all the mushrooms in a single layer and sear undisturbed for 5 minutes until the undersides are deeply browned and crusted.
8
While the mushrooms sear, cut the onion into 1-inch pieces and strip the thyme leaves; once the potatoes boil, set the lid ajar and lower to a steady simmer.
9
Stir the mushrooms, season with salt and pepper, and cook 3 minutes more until browned on all sides and the pan looks dry.
10
Add the carrots and onion and cook 4 minutes, stirring often, until the onion softens and turns golden at the edges.
11
Stir in the minced garlic, thyme, tomato paste, and flour and cook 1 minute until the paste darkens to brick red.
12
Pour in the balsamic vinegar and vegetable broth, scraping up every browned bit from the bottom of the pan.
13
Lower to medium and simmer 9 to 10 minutes, stirring now and then, until the carrots are tender and the sauce coats a spoon.
14
While the stew simmers, chop the parsley and test the potatoes; they are ready when a knife slides through with no resistance.
15
Drain the potatoes and garlic cloves in a colander, then return them to the warm pot off the heat.
16
Mash the potatoes and soft garlic with a potato masher, then beat in butter, milk, and salt until fluffy and creamy.
17
Take the stew off the heat and swirl in the remaining butter until the sauce turns silky and glossy.
18
Spoon the garlic mash into shallow bowls, ladle the mushroom stew over the top, and scatter with the chopped parsley.
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