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Ingredients
- 2 tbs unsalted butter
- 1 lb cremona mushrooms, quartered
- 1/4 cup minced shallots
- 1 tbs minced fresh garlic
- 1/4 cup flour
- 1 tbs tomato paste
- 1/2 cup dry white wine
- 1/2 cup chicken brother
- 4 cups carrots cut into 1-2 inch pieces
- 4 celery stalks cut into 1-2 inch pieces
- thyme
- 1 bay leaf
Preparation
Step 1
Add butter in same pan over medium-high heat. Add mushrooms, season with salt and pepper and cook until liquid releases and nearly evaporates, 4-6 minutes. Add shallots and garlic; cook until fragrant, 1 minute. Stir in flour and tomato paste. Cook 1 minutes. Deglaze skillet with wine and broth, bring to a boil and cook until liquid thickens, add to slow cooker with carrots, celery, thyme and bay leaf. Cook 2 - 2 1/2 hours on high or 3 1/2-4 hours on low.