Dreamy Creamed Carrots, Onions And Mushrooms

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 10
• 3 tablespoons canola oil
• 6 large shallots, sliced (1 1/2 cups)
• 1 1/2 cups dry wine
• 1 1/2 quarts heavy cream
• kosher salt & freshly ground black pepper
• 2 lbs carrots, peeled, halved lengthwise and sliced crosswise 1/2 inch thick on the diagonal
• 6 tablespoons unsalted butter
• 2 tablespoons fresh ginger, finely grated
• 2 lbs pearl onions
• 2 tablespoons prepared horseradish, drained
• 4 large garlic cloves, finely chopped
• 3 lbs mixed mushrooms, such as shiitake, cremini and oyster, stems trimmed and caps thickly sliced
• 1 tablespoon thyme, finely chopped

Recipe

• 1 in a large saucepan, heat the oil until shimmering. add the shallots and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
• 2 add the wine and cook until reduced to 1/4 cup, about 25 minutes.
• 3 add the cream and bring to a boil.
• 4 simmer over moderately low heat until thickened and reduced to 4 1/2 cups, about 1 1/2 hours.
• 5 strain the cream sauce through a fine sieve into a medium bowl, then season with salt and pepper.
• 6 bring a large saucepan of salted water to a boil. add the carrots and cook over high heat until crisp-tender, about 5 minutes.
• 7 drain and pat dry.
• 8 melt 2 tablespoons of the butter in the same saucepan. add the ginger and cook over moderate heat until fragrant, about 2 minutes. add the carrots and cook, tossing, until coated.
• 9 add 1 1/2 cups of the cream sauce and simmer over moderately low heat until the carrots are tender and the sauce is slightly reduced, about 4 minutes.
• 10 transfer to a bowl, cover and keep warm. clean the saucepan.
• 11 fill the same saucepan with water and bring to a boil.
• 12 add the onions and cook over high heat until crisp-tender, about 5 minutes. drain and rinse in cold water.
• 13 trim the root ends and pull off the skins.
• 14 return the peeled onions to the saucepan.
• 15 add 1 1/2 cups of the cream sauce and the horseradish.
• 16 simmer over moderate heat until the sauce is slightly reduced and the onions are tender, about 2 minutes longer. transfer to a bowl, cover and keep warm.
• 17 melt the remaining 4 tablespoons of butter in a very large, deep skillet.
• 18 add the garlic and cook over moderately high heat until lightly browned.
• 19 add the mushrooms and thyme and cook, stirring occasionally, until the liquid is evaporated and the mushrooms are golden, about 15 minutes. stir in the remaining 1 1/2 cups of cream sauce, season with salt and pepper and cook until the sauce is slightly reduced and the mushrooms are very tender.
• 20 transfer to a bowl.
• 21 this can be made ahead, refrigerated, and reheated.