Mushroom Bourguignon

Name: Mushroom Bourguignon
Cuisine: Europe, French
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 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

Main Courses
Europe
French
Fruits & Vegetables
Vegetables
Vegetarian
Stews

By Steve Dunn ･ Appears in Cook's Illustrated November/December 2022, America's Test Kitchen TV

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?

SERVES 6 to 8

TIME 1¾ hour

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