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Red Wine Braised Mushrooms
with mashed potatoes / mixed greens salad

Active: 45 Total: 465

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!



Mashed Potatoes:
  • Potatoes, russet - 1 1/2 lbs , peeled and cubed
  • Yogurt, plain or Greek - 3 Tbsp
  • Butter - 3 Tbsp
Mixed Greens Salad with Balsamic Vinaigrette:
  • 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
Red Wine Braised Mushrooms:
  • 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


  1. 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)

  2. Bell peppers - Thinly slice peppers. (Can be done up to 4 days ahead)

  3. 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)

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  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. While mushrooms simmer, use a masher to mash steamed potatoes with yogurt and butter. Season to taste with some salt and pepper.

  6. 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.

  7. Serve mushrooms over mashed potatoes with parmesan cheese on top. Enjoy with salad on the side.



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