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.
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.
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.