Red Wine Braised Mushrooms
with mashed potatoes / mixed greens salad
Braised red wine mushrooms over creamy potatoes feel like something you'd order at a restaurant which is why we brought back this elegant Valentine's Day dinner from 2017. It's a decadent dish to serve to whomever you love the most, even (or especially) if that's YOU!
Ingredients
- Potatoes, russet - 1 1/2 lbs , peeled and cubed
- Yogurt, plain or Greek - 3 Tbsp
- Butter - 3 Tbsp
- Bell peppers, any color - 1/2 , thinly sliced
- Avocados - 1 , chopped
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 5 oz
- Onions, medium - 1 , chopped
- Carrots - 8 oz , chopped
- Garlic - 4 cloves , chopped
- Cheese, parmesan - 2 oz , grated
- Mushrooms, any button - 16 oz , quartered
- Oil, cooking - 1 Tbsp
- Salt - 1/2 tsp
- Italian seasoning - 1/2 tsp
- Stock, any type - 1 1/2 cups
- Wine, red - 1/2 cup
- Tomato paste - 2 Tbsp
- Thyme, fresh - 2 sprigs
- Bay leaves (opt) - 2
- Red pepper flakes (opt) - 1/4 tsp
Prep
-
Onions / Carrots / Garlic / Cheese - Prep as directed. Store onions and carrots in one container. Store garlic and cheese in their own containers. (Can be done up to 5 days ahead)
-
Bell peppers - Thinly slice peppers. (Can be done up to 4 days ahead)
-
Potatoes / Mushrooms - Prep as directed. Soak potatoes in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
-
While potatoes boil, place a Dutch oven over medium-high heat. Add cooking oil and mushrooms to heated oil. Saute until tender and golden brown, ~5 minutes.
-
Add onions and carrots and saute until onions are starting to turn tender, ~3 minutes. Stir in salt, Italian seasoning, and garlic and cook for 1 minute more.
-
Add stock, wine, tomato paste, thyme sprigs, bay leaves, and red pepper flakes and bring to a simmer. Reduce heat to medium and simmer to let the flavors come together and liquid reduce, 15 to 18 minutes.
-
While mushrooms simmer, use a masher to mash steamed potatoes with yogurt and butter. Season to taste with some salt and pepper.
-
Just before serving, chop avocados. Whisk together vinegar, mustard, and honey. Add olive oil while whisking. Toss bell peppers, avocados, and mixed greens in vinaigrette.
-
Serve mushrooms over mashed potatoes with parmesan cheese on top. Enjoy with salad on the side.
Reviews
Ratings
0 reviews