Mushroom Bourguignon

Name: Mushroom Bourguignon
Total time: 105 min
Ingredients: 4¾ cups water, divided; ¼ cup extra-virgin olive oil, divided; 2½ pounds portobello mushroom caps, cut into 1-inch pieces; ½ teaspoon table salt; ¼ teaspoon pepper; 2 carrots, peeled and sliced ¼-inch thick; 1 large shallot, chopped; 4 garlic cloves, smashed and peeled; 3 tablespoons all-purpose flour; 1 cup plus 2 tablespoons dry red wine, divided; 2 tablespoons white miso; 2 tablespoons soy sauce; 1 tablespoon tomato paste; 6 sprigs fresh thyme; 2 bay leaves; 1 ounce dried porcini mushrooms, rinsed; 1 cup frozen pearl onions, thawed; ¼ cup minced fresh parsley

www.americastestkitchen.com

Mushrooms are teeming with umami and virtually impossible to overcook. So why not leverage those perks in one of the world’s most lush and savory braises?

Keywords

Main Courses
French
Europe
Vegetables
Fruits & Vegetables
Vegetarian
Stews

View full recipe on www.americastestkitchen.com

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