I love cold, wintery days – mostly because they provide a legitimate excuse to hunker down and get cozy.  Let’s all put on our wooly sweaters and fluffy socks, sit around the fire and break out the red wine – yes!  But pairing red wines with the food we normally eat at my house – fish, veggies, salads – can be challenging.  So this recipe, changed up from one in Bon Appetit magazine, is especially brilliant, as it relies on the earthy, umami-ness of mushrooms, kale and miso, and a long, slow cook for depth and complexity – instead of some porky, fatty element.  It’s rich and satisfying, and I might venture to say, even better than the meaty original.  And you can pair it with a rich or rustic red that might otherwise overwhelm a vegetarian dish.  I like it with a bright, red-fruited Syrah or Rhone blend like this Haarmeyer Syrah to match the mushroom component, or Sangiovese is always a good choice with tomato-based sauces.