King Estate’s Culinary Gardens Manager Erin Greene offers this seasonal recipe for roasted carrots and wild mushrooms in a red wine butter sauce. Delicious and deliciously simple to prepare.
Recipe:
Heat 2 rimmed baking sheets in 400-degree oven about 10 minutes. Combine ¼ cup olive oil, 2 T. thyme leaves, 2 tsp. rosemary and a generous pinch of chili flakes (optional) in a small bowl and set aside. In large bowl place 2 pounds of mixed wild mushrooms such as chanterelle, oyster and shitake, torn into bite-sized pieces. In another bowl place 2 pounds of petite carrots, washed, trimmed and sliced lengthwise in halves or quarters.
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Divide the olive oil mixture and toss with vegetables. Season with salt and pepper. Remove pans from oven. Pour the mushrooms onto one, carrots onto the other. Roast for 25-30 minutes. Halfway through, rotate pans and stir. Meanwhile, heat 3 T. olive oil in a heavy bottomed skillet or Dutch oven on medium high. Cook 2 minced shallots and 3 cloves minced garlic for 3-4 minutes, stirring often until soft but not burned. Add 2 cups of dry red wine; reduce by half. Add 6 T. butter, salt and pepper to taste. Remove mushrooms when they can be easily pierced with a fork and are crisp and golden around the edges. Continue cooking the carrots until they are the same. Combine the vegetables with the wine sauce. Top with ½ cup of mixed chopped fresh herbs such as parsley, chives or tarragon.
Enjoy with a glass of 2018 King Estate Domaine Pinot Noir or another favorite wine.