Mushroom Bourguignon

I have difficulty digesting dairy (Lactate pills do not help me.) and gluten. But I can usually figure out a way to convert most recipes to dairy and gluten free. I’m just starting on this project. So please be patient. As I try out my recipes, I will let you know how it goes.

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

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Use a good-quality light- to medium-body red wine, such as a Pinot Noir or Grenache. You can substitute dried shiitake mushrooms for the porcini and yellow or red miso for white. Leave the mushroom gills intact; they enhance the stew’s color and flavor. Serve the bourguignon over polenta, buttered noodles, or mashed potatoes.

Directions at americastestkitchen.com

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