Mushroom Bourguignon

Step 1

Use a good-quality light- to medium-body red wine, such as a Pinot Noir or Grenache. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor. Serve the bourguignon over polenta, buttered noodles, or mashed potatoes.

Step 2

Add ¼ cup water and 2 tablespoons oil to Dutch oven and bring to simmer over medium-high heat. Add portobello mushrooms, salt, and pepper. Cover and cook, stirring occasionally, until mushrooms have released their moisture, about 10 minutes.

Step 3

Uncover and continue to cook, stirring occasionally, until pot is dry and dark fond forms, 10 to 12 minutes longer. Transfer mushrooms to bowl. Add carrots, shallot, and remaining 2 tablespoons oil to pot and cook, stirring frequently, until vegetables start to brown, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in flour and cook for 30 seconds. Whisk in 1 cup wine.

Step 4

Add miso, soy sauce, tomato paste, and remaining 4½ cups water and whisk to combine. Add thyme sprigs, bay leaves, and porcini mushrooms and bring to boil over high heat. Reduce heat to maintain vigorous simmer and cook, stirring occasionally and scraping bottom of pot to loosen any browned bits, until sauce is reduced and has consistency of heavy cream, about 25 minutes.

Step 5

Strain sauce through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have 2 cups sauce. (If you have more, return sauce to pot and continue to cook over medium heat until reduced. If you have less, add enough water to yield 2 cups.) Return sauce to pot. Stir in onions, portobello mushrooms, and remaining 2 tablespoons wine. Cover and cook over low heat, stirring occasionally, until onions are tender, about 20 minutes. Stir in parsley. Season with salt and pepper to taste, and serve.