- 12 baby Carrots, peeled
- 12 baby Turnips, peeled and halved
- 4 King Oyster mushrooms, quartered
- 4 tablespoons olive oil
- 1/2 Shallot, minced finely
- 1 sprig Thyme, sliced finely
- 2 teaspoons butter
For the sauce: Reduce the red wine and sugar together over medium high heat until 1/3 cup remains. Strain the reduction and set aside. Steam or boil the Carrots until very soft. Purée the Carrots in a blender until very smooth and pass through a very fine strainer (a chinois if possible).
For the root vegetables: Preheat oven to 400ºF. Toss the Carrots and Turnips in 2 tablespoons olive oil and season with salt and pepper. Place the vegetables on a cookie sheet and place in the preheated oven for 7 minutes. Reduce the heat to 350ºF and carefully turn the Carrots and Turnips. Continue cooking in the oven until desired doneness-approximately 5 more minutes.
For the mushrooms: Meanwhile, heat the remainder of the olive oil in a sauté pan until hot and quickly cook the mushrooms until they have just begun to brown. Season with salt and pepper and add the Shallots, Thyme and butter and continue cooking for a minute more, tossing all the ingredients together. Remove the mushrooms from the pan and keep warm.
To assemble: Heat up red wine reduction and add enough of the Carrot purée to it to achieve the desired consistency (you can make it as thick or thin as you like). Finish the sauce by adding 1 tablespoon butter, a few drops of lemon juice, salt and pepper. Toss the roasted vegetables together with the mushrooms and assemble them in an attractive manner on each plate. Drizzle some of the sauce around the vegetables and garnish the plate with fresh Herbs. Serves 4 as a side dish.