Indeed, with a little research and experimentation, I found a tasty way to use up some of that wine. I was inspired by several dishes involving red wine, mushrooms, and beef stock. It appeared fitting to combine those components for a sauce, using a vegan substitute for the beef stock and incorporating other elements to round out the dish. I proceeded along those lines, cooking up a batch of red wine-braised mushrooms that I found can be eaten with pretty much anything starchy, such as pasta or bread. Oddly enough, I am not usually very fond of cooked mushrooms--or mushrooms in general, although I do prefer the texture and flavor of raw mushrooms over cooked--but I had no issue with this dish, finding the results quite to my liking. Miso adds savory richness to supplement the lack of beef stock and add depth to the sauce, which can be cooked down to one's preferred thickness.
Red Wine-Braised Mushrooms (printable recipe)
Yields approximately 4 servings
8 oz crimini mushrooms, cleaned and sliced
1 c onion, sliced
4 cloves garlic, minced
1/2 T white miso
1/2 c water
1 c red wine (I used syrah.)
2 tsp maple syrup
1 tsp fresh thyme, leaves removed and chopped
2 tsp olive oil
Salt and pepper to taste
Heat oil in a large saucepan over medium-low flame. Mix the miso with the water in a small bowl and set aside. When the pan is hot, add the onion and cook, stirring occasionally, just until translucent. Add the mushrooms and garlic, cooking until the mushrooms begin to brown. Reduce the heat to low, then add the miso mixture, wine, maple syrup, and thyme, stirring to combine. Allow the contents of the pan to simmer, and cook, stirring occasionally, until most of the liquid has evaporated; for a saucier result, don't simmer it as long. Add salt and pepper to taste. Serve hot with pasta, bread, rice, potatoes. Enjoy!