Ingredients
Equipment
Method
- Heat the oven to 425°F (220°C). Divide all four kinds of mushrooms between two large rimmed baking sheets and toss with 1 tablespoon of the olive oil. Spread into single layers. Roast for 20–25 minutes, turning once, until browned at the edges and their moisture has reduced.
- While the mushrooms roast, warm the remaining 1 tablespoon oil in a Dutch oven over medium heat. Cook the shallots and onion for 5–7 minutes until softened. Add the carrots and cook for 5 minutes, then stir in the garlic and tomato paste for 2 minutes.
- Pour in the red wine and scrape up the browned bits. Simmer for 10–12 minutes until the wine has reduced by about half. Mash the date with a little of the measured stock if needed, then add the date, remaining stock, tamari, miso, thyme, bay leaf and pepper. Stir to dissolve the miso.
- Add the roasted mushrooms and any juices from their pans. Bring to a gentle simmer, cover and cook on low heat for 20–25 minutes. Uncover and simmer another 10 minutes, stirring occasionally, until the carrots are tender and the sauce has a rich stew consistency.
- Remove the bay leaf. Stir in balsamic vinegar and vegan butter, then taste for salt. If a thicker sauce is needed, mix the optional arrowroot with the cold water and stir it into the gently simmering stew. Heat for only 30–60 seconds until thickened; avoid prolonged boiling after adding arrowroot.
- Spoon into four bowls and finish with optional parsley. Serve warm, with mashed potatoes, creamy polenta or another accompaniment if desired. Accompaniments and optional thickener or garnish are not included in the base nutrition.
Nutrition
Notes
Wine choice: Use a dry red wine confirmed vegan by its producer. Frey confirms that its wines are vegan and gluten-free; check the bottle and current producer information when selecting yours. Red wine is central to this version, and cooking does not guarantee that all alcohol is removed.
Gluten and allergens: Contains soy from tamari and miso. Choose rice-based gluten-free miso, gluten-free tamari and stock, and a vegan butter suitable for your dietary needs. Some miso contains barley and some butter alternatives contain additional allergens.
Browning: Use two roomy sheets so the mushrooms roast rather than steam in a deep pile. Keep pieces generous: they shrink as they cook. The four-mushroom mix is part of the recipe’s texture and character.
Finishing: The date adds a little rounding sweetness. Use the measured stock to soften it rather than adding extra liquid. Balsamic goes in at the end for a small bright note. A few drops of truffle oil are an optional serving variation, not part of the base formula.
Make ahead: Cool promptly in shallow covered containers and refrigerate at 40°F (4°C) or colder for 3–4 days. Reheat gently to 165°F (74°C), adding a small splash of stock or water if needed.
Timing and nutrition: The 90-minute estimate assumes the aromatics and wine cook while the mushrooms roast. Roasting and braising cues take precedence over the clock. Nutrition counts all measured wine as a conservative ingredient estimate; alcohol and moisture losses during cooking vary. Optional thickener, parsley and serving accompaniments are excluded.
