Mushroom bourguignon this week — which called for a full kilogram of mushrooms! It was a bit of a job getting them all into the saucepan, even though I used the largest one in my possession, but they cooked down well enough 🙂
The end result tasted pretty good — there was some noticeable sweetness from the carrots (and probably also from the rosé I was obliged to use, being unable to find a small enough bottle of red wine), which was offset by the savoury earthiness of the mushrooms and the large quantity of pepper I added.
All in all, a flavoursome and very low-calorie dish. I used a second red onion in place of the shallots (for a more characterful flavour), which meant I could fudge the procedure a little to make this a one-pot meal. It certainly reduced the amount of washing up afterwards ^^