Portobello Mushroom Bourguignon

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.