Mushroom Bourguignon

Ingredients

• 4.75 cup water (Divided: ¼ cup initially, remaining 4½ cups added later.)
• 4 tbsp extra-virgin olive oil (Divided: 2 tablespoons for the mushrooms and 2 tablespoons for the vegetables.)
• 2.5 lb portobello mushroom caps (Cut into 1-inch pieces.)
• 0.5 tsp table salt (Additional salt to taste at the end.)
• 0.25 tsp pepper (Additional pepper to taste at the end.)
• 2 carrots (Peeled and sliced ¼ inch thick.)
• 1 large shallot (Chopped.)
• 4 garlic cloves (Smashed and peeled.)
• 3 tbsp all-purpose flour
• 18 tbsp dry red wine (Divided: 1 cup for the sauce and 2 tablespoons stirred in near the end.)
• 2 tbsp white miso
• 2 tbsp soy sauce
• 1 tbsp tomato paste
• 6 fresh thyme sprigs
• 2 bay leaves
• 1 oz dried porcini mushrooms (Rinsed.)
• 1 cup frozen pearl onions (Thawed.)
• 0.25 cup fresh parsley (Minced.)

Steps

1. 1

   Add ¼ cup water and 2 tablespoons olive oil to a Dutch oven and bring to a simmer over medium-high heat.

2. 2

   Add the portobello mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper. Cover and cook, stirring occasionally, until the mushrooms have released their moisture, about 10 minutes.

3. 3

   Uncover and continue cooking, stirring occasionally, until the pot is dry and a dark fond has formed, 10 to 12 minutes longer.

4. 4

   Transfer the mushrooms to a bowl.

5. 5

   Add the carrots, shallot, and remaining 2 tablespoons olive oil to the Dutch oven. Cook, stirring frequently, until the vegetables begin to brown, 3 to 4 minutes.

6. 6

   Add the garlic and cook for 1 minute.

7. 7

   Stir in the flour and cook for 30 seconds.

8. 8

   Whisk in 1 cup of the red wine.

9. 9

   Add the miso, soy sauce, tomato paste, and remaining 4½ cups water. Whisk to combine.

10. 10

    Add the thyme sprigs, bay leaves, and dried porcini mushrooms. Bring the mixture to a boil over high heat.

11. 11

    Reduce the heat to maintain a vigorous simmer. Cook, stirring occasionally and scraping the bottom of the pot to loosen browned bits, until the sauce is reduced to the consistency of heavy cream, about 25 minutes.

12. 12

    Strain the sauce through a fine-mesh strainer set over a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.

13. 13

    Check the sauce volume. You should have 2 cups. If you have more, return it to the pot and cook over medium heat until reduced. If you have less, add enough water to yield 2 cups.

14. 14

    Return the sauce to the pot. Stir in the thawed pearl onions, reserved portobello mushrooms, and remaining 2 tablespoons red wine.

15. 15

    Cover and cook over low heat, stirring occasionally, until the onions are tender, about 20 minutes.

16. 16

    Stir in the parsley. Season with salt and pepper to taste, and serve.

Notes

The finished recipe should yield about 2 cups of reduced sauce before the mushrooms and onions are returned to the pot. The source describes this as a vegan braise and notes that the red wine added at the end provides brightness.

Nutrition per serving

• main
• vegan
• vegetarian
• French
• braised
• stovetop
• winter
• gluten-containing