Civet de Bolets i Castanyes del Pirineu (Pyrenean Red Wine Mushroom & Chestnut Braise) – Authentic Andorra Recipe
Velvety Andorran mountain ragout braising forest mushrooms and sweet chestnuts in herb-infused red wine.
- Country of Origin
- 🇦🇩 Andorra (Southern Europe, Europe)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Wild mushrooms, Peeled roasted chestnuts, Pearl onions and carrots, Full-bodied red wine (or broth), Thyme
Ingredients for Civet de Bolets i Castanyes del Pirineu (Pyrenean Red Wine Mushroom & Chestnut Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild mushrooms, prepped into bite-sized pieces
- 1.5 cups peeled roasted chestnuts, washed and trimmed
- 1 cup pearl onions and carrots
- 1 medium onion and 3 cloves garlic, finely minced with full-bodied red wine (or broth)
- 1.5 tbsp traditional Andorra seasoning (thyme, rosemary, bay leaf, dark chocolate touch)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown wild mushrooms for 5 minutes.
- Add minced onion, garlic, full-bodied red wine (or broth), and thyme, rosemary, bay leaf, dark chocolate touch, stirring for 2 minutes until deeply aromatic.
- Add peeled roasted chestnuts and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in pearl onions and carrots right before serving warm.