Filet Charlemagne Avec Champignons

May 09, 2023May 9, 20230 3
Filet Charlemagne Avec Champignons: An Elegant and Flavorful French Dish
in Entree

Prep

30 min

Cook

120 min

Ready In

150 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons olive oil
1/2 cup finely chopped onion
2 cups finely chopped button mushrooms
2 teaspoons tomato paste
1 tablespoon vegetable oil
4 large portabella mushroom caps , washed
2 teaspoons olive oil
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/4 cup coarsely chopped leek
1 cup coarsely chopped onion
1/4 cup tomato paste
4 garlic cloves , minced
1 1/4 cups red wine , divided
1 bay leaf
2 quarts water or 2 quarts vegetable stock
1 teaspoon thyme

Nutrision Information

Servings Per Recipe
4
Calories
358
Sugar
8g
Fat
16g
Filet Charlemagne Avec Champignons is a traditional French dish that has remained popular for centuries due to its rich flavor and unique preparation. The dish features portabella mushroom caps that are seared in a skillet and then baked in the oven, providing a succulent and flavorful base for the rich onion and mushroom sauce. This recipe also includes a variety of vegetables and herbs that are simmered in red wine, adding depth and complexity to the dish. Overall, this elegant and flavorful recipe is a great option for those looking to impress guests or elevate their weeknight dinner routine.

Instructions

1.Heat 3 tablespoons of olive oil in a large pan over medium-high heat.
2.Add 1/2 cup of finely chopped onion and sauté for 2-3 minutes until translucent.
3.Add 2 cups of finely chopped button mushrooms and sauté for 5-6 minutes until soft.
4.Stir in 2 teaspoons of tomato paste and cook for an additional 2-3 minutes.
5.Preheat the oven to 375°F.
6.Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
7.Add 4 large portabella mushroom caps and sear on one side for 3-4 minutes until browned.
8.Flip the mushrooms and transfer the skillet to the preheated oven.
9.Bake for 10-12 minutes or until fully cooked.
10.In a separate pan, drizzle 2 teaspoons of olive oil and sauté 1/2 cup each of coarsely chopped carrot, celery, and leek, as well as 1 cup of coarsely chopped onion for 5-6 minutes until softened.
11.Add 4 minced garlic cloves and cook for an additional minute.
12.Pour in 1 cup of red wine and 1 bay leaf and bring to a boil.
13.Stir in 1/4 cup of tomato paste and cook for 2-3 minutes.
14.Add 2 quarts of water or vegetable stock and 1 teaspoon of thyme, and bring to a simmer.
15.Simmer for 1-2 hours until the liquid has reduced and thickened.
16.Serve the portabella mushroom caps with the mushroom and onion sauce on top.

PROS

This dish is rich in flavor and elegant in presentation, making it a great option for special occasions or dinner parties.

The variety of vegetables and mushrooms in this recipe provide a great source of nutrients and fiber.

CONS

This recipe requires a significant amount of time and effort to prepare, so it may not be suitable for a busy weekday meal.

The recipe also features a significant amount of red wine, so it may not be appropriate for those avoiding alcohol.

HEALTH & BENEFITS

Mushrooms are a great source of antioxidants, B vitamins, and fiber, which can help boost your immune system and aid in digestion.
Additionally, the variety of vegetables in this recipe can provide a range of essential vitamins and minerals, such as vitamin A, vitamin C, and potassium.

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