In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the shallots and cook until golden and fried, about 4-5 minutes. Add the carrots and cook, stirring often, until carrots start getting tender, about 8 minutes. Season with salt and pepper, add garlic and cook one more minute. Remove the carrot mixture to a bowl and keep aside.

Place the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!

Dans une grande cocotte, chauffer 2 c. à soupe d’huile d’olive à feu moyen-élevé. Ajouter les échalotes françaises et cuire jusqu’à ce qu’elles soient dorées et croustillantes, environ 4 à 5 minutes. Ajouter les carottes et cuire, en brassant souvent, jusqu’à ce que les carottes commencent à ramollir, environ 8 minutes. Assaisonner au goût de sel de mer et de poivre, ajouter l’ail et cuire, une minute de plus. Transférer le mélange de carottes dans un bol et réserver.

Déposer la farine dans un bol peu profond et assaisonner de sel et de poivre. Ajouter 2 c. à soupe d’huile à la cocotte et chauffer à feu moyen-élevé. Placer les cubes de champignons dans la farine afin de bien les recouvrir. Transférer dans la cocotte. Laisser brunir (il est possible que vous deviez effectuer le tout en quelques étapes). Une fois les champignons bien dorés, déposer tous les champignons dans la cocotte et déglacer avec le Cognac. Gratter le fond de la cocotte afin de déloger les sucs de cuisson, et laisser le Cognac évaporer. Ajouter le vin, le bouillon de légumes, les feuilles de laurier the flour in a shallow bowl and season with salt and pepper. Add 2 tablespoons olive oil to the Dutch oven. Flour the portobello chunks and place to brown in the Dutch oven. You may need to do this in batches, depending on the size of your pan. Once the portobellos are browned, place them all back in the pan, and add the Cognac. Stir to remove brown bits from the bottom of the pan, and let the alcohol evaporate. Add the wine, vegetable broth, bay leaves, and thyme. Bring to a boil, reduce the heat to a slow simmer and cook, covered, for 35 minutes, stirring occasionally.

While the mushrooms are cooking, blanch the cipollini onions. In a saucepan, bring some water to a boil. Place the onions in the boiling water and let cook for 2 minutes. Remove from the hot water and let rest until cool enough to handle. Remove the peel, once you can touch the onions.

After the 35 minutes cooking time for the mushrooms, add the carrot mixture, cremini mushrooms, and onions to the Dutch oven. Cook, stirring occasionally, for an additional 30 minutes, or until the carrots are tender, but still hold their shape. Season with sea salt and pepper, to taste, and cook for an additional 5 minutes.

Serve with fresh parsley, over garlic mashed potatoes, along with some crusty bread, to soak up all the sauce. Bon appétit!