Mushroom bourguignon

description:

Rich, deep flavors in a vegetarian dish.

ingredients:

1/4 cup water
2 Tbsp olive oil
2.5 lbs portobello mushroom caps, cut into 1-inch pieces
3 shiitake mushrooms, rehydrated, cut into 1/2-inch pieces
1 lb crimini mushrooms, cut into 1/2-inch pieces
1/2 tsp table salt
1/4 tsp pepper

2 Tbsp olive oil
2 carrots, peeled and sliced 1/2-inch thick
1 shallot, chopped
4 garlic cloves, minced

3 Tbsp all-purpose flour
1 cup plus 2 Tbsp dry red wine
2 Tbsp white miso
2 Tbsp tomato paste

4.5 cups water
6 sprigs fresh thyme
2 bay leaves

instructions:

1) Add 1/4 cup water and 2 Tbsp olive oil to a dutch oven and bring to a simmer over medium heat. Add mushrooms, salt, and papper. Cover and cook, stirring occasionally until the mushrooms have released their moisture, 10 minutes.

2) Remove cover and continue to cook until the pot is dry, 10-12 minutes longer.

3) Transfer musrhooms to bowl.

4) Add carrots, shallot, and 2 Tbsp olive oil to pot. cook until vegetables start to brown, 3-5 minutes.

5) Add garlic and cook for 1 minute.

6) Sir in flour and cook for 30 seconds. Whisk in 1 cup wine.

7) Whisk in miso, soy sauce, tomato poaste, and 4.5 cups water. Add thyme sprigs and bay leaves. Cook for 20-30 minutes until sauce is reduced to a heavy cream consistency.

8) Add mushrooms back to the pot and reduce till desired consistency. Season with salt and pepper.

source:

America's Test Kitchen