Mushroom Bourguignon

Step 1

1 In a large skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering

Step 2

2 Add the mushrooms and cook, stirring occasionally, until softened and fragrant, about 10 minutes

Step 3

3 Using a slotted spoon, transfer the mushrooms to a bowl

Step 4

4 Add the remaining oil to the pan, followed by the shallots and carrot, and cook, stirring, until the carrot begins to soften and the shallots soften and begin to break apart and brown, about 8 minutes

Step 5

5 Add the garlic, thyme, rosemary and a generous pinch each of the salt and pepper and cook for 1 minute more

Step 6

6 Sprinkle in the flour and stir to coat

Step 7

7 Add the wine and the ketchup, stirring to incorporate and cook until thick, about 2 minutes

Step 8

8 Return the cooked mushrooms and any accumulated juices to the skillet and heat briefly just to warm through

Step 9

9 If the sauce has thickened too much, stir in up to an additional 1/4 cup of wine to loosen it

Step 10

10 Taste, and season with more salt and/or pepper, if desired

Step 11

11 Remove from the heat, divide among the bowls and serve warm