A hearty and flavorful dish made with portobello mushrooms, carrots, and a rich red wine sauce, perfect for a comforting meal.
95 minutes
A hearty and flavorful dish made with portobello mushrooms, carrots, and a rich red wine sauce, perfect for a comforting meal.
cups
Portobello Mushroom Caps, cut into 1-inch pieces
0 lb
teaspoons
teaspoons
Carrots, peeled and sliced 1/2 inch thick
each
Large Shallot, chopped
each
Garlic Clove, smashed and peeled
each
tablespoons
cups
White Miso
tablespoons
tablespoons
tablespoons
sprigs
each
Dried Porcini Mushrooms, rinsed
0 oz
Frozen Pearl Onions, thawed
cups
Flat Leaf Parsley, minced
cups
1. Simmer Water and Olive Oil
Begin by adding 0.25 cups of water and 2 tablespoons of olive oil to a Dutch oven and bring it to a simmer over medium-high heat. Once simmering, add the portobello mushrooms, salt, and pepper. Cover and cook for about 10 minutes to allow the mushrooms to release their moisture and develop a rich flavor.
2. Cook Mushrooms
Uncover the Dutch oven and continue to cook the mushrooms, stirring occasionally, for another 10-12 minutes. This will help develop a dark fond at the bottom of the pot, which adds depth to the flavor. Transfer the mushrooms to a bowl once they're done.
3. Cook Vegetables
In the same Dutch oven, add the carrots, shallot, and the remaining 2 tablespoons of olive oil. Cook for 3-4 minutes until the vegetables start to soften.
4. Add Garlic and Flour
Add the garlic to the pot and cook for about 1 minute until fragrant. Then, stir in the flour and cook for 30 seconds to eliminate the raw taste.
5. Whisk in Red Wine and Other Ingredients
Whisk in 1 cup of red wine, scraping the bottom of the pot to lift the flavorful bits. Then, add the miso, soy sauce, tomato paste, and the remaining 4.5 cups of water. Whisk everything together until well combined.
6. Add Herbs and Porcini Mushrooms
Add the thyme sprigs, bay leaves, and rinsed porcini mushrooms to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 25 minutes. This simmering process allows the herbs and porcini mushrooms to infuse the braise with deep flavors. The sauce should thicken to the consistency of heavy cream.
7. Strain Sauce
Strain the sauce through a fine-mesh strainer into a large bowl, pressing on the solids to extract as much liquid as possible. Return the strained sauce to the pot. If the volume of the sauce is less than 2 cups, add a bit more water to adjust.
8. Add Onions, Mushrooms, and Red Wine
Stir in the thawed pearl onions, the cooked portobello mushrooms, and the remaining 2 tablespoons of red wine. Cover the pot and cook for another 20 minutes to allow the flavors to meld together.
9. Finish and Serve
Finally, stir in the minced parsley and season with additional salt and pepper to taste. Serve the Portobello Mushroom Bourguignon immediately and enjoy the rich, comforting flavors of this hearty dish.
Combine Portobello with wild mushrooms such as shiitake, oyster, or cremini for varied flavors and textures.
Replace portobello mushrooms with beef, slow-cooked until tender.
Use lighter Pinot Noir for a delicate taste or a bolder Shiraz for depth. For a non-alcoholic version, opt for mushroom stock and balsamic vinegar.
Use chicken thighs or legs braised in wine with lardons, mushrooms, and onions.
Use a full-bodied red like Burgundy, or switch to Pinot Noir or Cabernet Sauvignon for different profiles.
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