14 Apr

John and I love mushrooms and parsnips. These two combined make a delicious topping for spaghetti squash. Your family will love this! Delish!

Scale

2 Tbsp. olive oil, divided
1 small onion, coarsely chopped (about ¾ cup)
1 garlic clove, finely chopped
1 thyme sprig
1 medium parsnip (about 7 ounces), peeled, finely chopped
12 ounces mixed wild mushrooms, such as maitake, shiitake, porcini and/or crimini, cut into ½-inch pieces
1 Tbsp. miso paste
1 Tbsp. tomato paste
½ tsp. cornstarch
1 ¾ tsp. kosher salt, divided, plus more
¼ cup red wine

Heat 1 Tbsp. oil in a large deep skillet or Dutch oven over medium heat. Add onion, garlic, and thyme and cook, stirring occasionally, until onion starts to release moisture and turns translucent, 2-3 minutes.
Add parsnip and cook until parsnip begins to soften, 3-5 minutes more. Add mushrooms and remaining 1 Tbsp. oil and cook until mushrooms are well-browned and cooked through, 5-7 minutes more.
Add miso, tomato paste and ¾ tsp. salt to pan and cook, stirring, until tomato paste begins to caramelize, about 1 minute. Add cornstarch and stir to coat, about 30 seconds.
Add wine and cook, scraping bottom of pan with a wooden spoon to release brown bits, then add 1 ½ cups of room temperature water. Bring mixture to a simmer, continuing to scrape bottom of pan and adding water by the tablespoon if pan starts to dry out. Cook until sauce is thick enough to coat the back of a spoon, 10-12 minutes. Taste and season with salt if needed.