I love winter, and the excuse to hunker down and get cozy. Put on a wooly sweater, some fluffy socks and break out the red wine. But pairing red wines with the food we normally eat – fish, veggies, salads – can be challenging. So this recipe, which relies on the earthy, umami-ness of mushrooms and miso and a long, slow cook for depth and complexity, has become a cold weather staple. It’s rich and satisfying, and I might venture to say, even better than the meaty original.