This rustic yet elegant braise layers seasonal vegetables, mushrooms, and chestnuts into a dish with deep, hearty flavors. Inspired by porcini mushrooms foraged near Lake Tahoe one Thanksgiving, it celebrates autumn’s abundance while remaining flexible—substitute mushrooms, omit asparagus, or swap roots as needed. Just don’t omit too many elements, or the dish will lose its character.
INGREDIENTS:
1 onion, medium dice
3 cloves garlic, peeled, de-germed, and minced
3 medium carrots, cut into 1/2-inch coins
2 large parsnips, cut into 1/2-inch coins
1/2 lb porcini mushrooms, cut into 1/2-inch cubes*
1/2 lb button mushrooms, quartered
2 medium sunchokes, sliced into 1/2-inch coins
2 cups roasted chestnuts
1 medium turnip, peeled, halved horizontally, and cut into 12 wedges
1/2 cup pencil-thin asparagus, blanched and cut into 1 1/2-inch lengths
1 cup rich vegetable stock
1 bay leaf
1 small sprig each of thyme, oregano, and rosemary
Olive or vegetable oil, as needed
1 tablespoon (plus more as needed) unsalted butter
White wine or water, as needed
Salt and freshly ground black pepper
White truffle oil, a few drops
*Other mushrooms such as morels, chanterelles, or shiitakes also work well.
METHOD:
In a wide skillet, heat a splash of oil and sauté the onion until softened. Add garlic and cook until fragrant. Transfer both to a large ovenproof pot with a lid.
In the same pan, sauté the carrots and parsnips until golden on both sides. Add oil as needed. Transfer to the pot.
Add porcini to the dry pan. When they begin to wilt, add 1/2 tablespoon butter and cook until tender and aromatic. Transfer to the pot. Repeat with button mushrooms, adding a splash of white wine or water if needed to prevent sticking.
Brown the sunchokes on both sides, then transfer to the pot. In a little butter, sauté chestnuts until fragrant, then add to the pot along with the turnip wedges.
Deglaze the pan with vegetable stock, scraping up browned bits. Pour the stock over the vegetables in the pot. Add bay leaf, thyme, oregano, and rosemary. The liquid should come just below the top of the vegetables. Stir gently.
Add the blanched asparagus, season with salt and pepper, and drizzle lightly with truffle oil. Cover and bake in a 350°F oven until vegetables are tender and flavors meld, 30–40 minutes.
If the braise has too much liquid, strain it off and reduce in a saucepan until thickened, then pour back over the vegetables. Taste and adjust seasoning. Finish with another light drizzle of truffle oil before serving.
YIELD: Serves 6-8 as a side dish.
*You can use other mushrooms like morels, chanterelles, or even shiitakes which are readily available at the store.
