Roasted Beets with Mushroom Bordelaise

Roasted Beets with Mushroom Bordelaise Ingredients 2 6-oz. golden beets, scrubbed 2 tablespoons unsalted butter 1 cup sliced cremini mushrooms (about 3 oz.) 1 medium shallot, finely chopped (about ¼ cup) 1 1/2 tablespoons chopped fresh thyme 1/2 cup dry red wine 1 1/2 cups low-sodium vegetable broth 1 teaspoon Dijon mustard 1/4 teaspoon kosher salt 1/4 teaspoon black pepper Preparation 1. Preheat oven to 400°F. Wrap each beet in aluminum foil. Roast until very tender, 1 hour and 15 minutes to 1 hour and 30 minutes. 2. Remove beets from oven. Open foil packets slightly to vent and let stand until cool enough to handle, about 10 minutes. Using a clean towel, gently rub peels off beets; discard peels. Slice beets crosswise into 1/2-inch-thick rounds. 3. Melt 1 tablespoon of the butter in a skillet over medium-high heat. Add mushrooms, shallot, and 1 tablespoon of the thyme. Cook, stirring occasionally, until mushrooms are browned, 6 to 8 minutes. Add wine and bring to a boil. Cook