Coq a vin cooking style for fondue

By A_Liebmann

Ingredients

• 3 3/4 c warm water
• 1 1/2 c burgundy
• 3/4 c thinly sliced button mushrooms
• 1/4 c chopped scallions
• 3 tbsp finely chopped onions
• 2 tbsp garlic
• 1 tbsp super finely chopped celery
• 1 tbsp finely chopped carrot
• 2 tbsp kosher salt
• 1 tbsp freshly ground pepper

Details

Servings 4

Preparation

Step 1

Whisk all ingredients until smooth