Mushroom Bourguignon Ramen

A slow-simmered mushroom stew turned ramen—with red wine, garlic, and deeply caramelized flavors.

Ingredients

• 4 cups mushroom broth (or vegetable broth, for depth and umami)
• 1/2 cup dry red wine (such as Pinot Noir or Burgundy)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 shallots, minced
• 4 cloves garlic, minced
• 2 cups assorted mushrooms, sliced (such as cremini, shiitake, oyster, or portobello)
• 1 tablespoon miso paste (white or red)
• 4 portions dried ramen noodles (seasoning packets discarded)
• 4–6 sprigs fresh thyme (plus extra for garnish)
• 1 teaspoon black pepper, freshly cracked (plus more to taste)
• Kosher salt, to taste
• 2 tablespoons toasted pine nuts
• 2 tablespoons crumbled goat cheese
• 1 tablespoon truffle oil (for drizzling)
• 1/2 cup microgreens (optional)

Preparation

1. In a large pot or Dutch oven, heat butter and olive oil over medium heat. Add minced shallots and garlic, sautéing until golden and fragrant, about 3–4 minutes.
2. Add sliced mushrooms with a pinch of salt. Cook, stirring occasionally, until mushrooms are deeply browned and their moisture has evaporated, about 8–10 minutes.
3. Pour in red wine, scraping up any browned bits. Simmer until wine is reduced by half, 3–4 minutes.
4. Add mushroom broth and fresh thyme. Bring to a simmer and cook for 15 minutes to meld flavors.
5. Remove thyme sprigs. Stir in miso paste until dissolved. Season with cracked black pepper and salt to taste.
6. Cook ramen noodles according to package directions; drain well.
7. To serve, divide noodles among bowls. Ladle hot mushroom bourguignon broth and mushrooms over noodles.
8. Top with crispy shallots, crumbled goat cheese, microgreens, a drizzle of truffle oil, toasted pine nuts, and extra thyme as desired.