Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Red Wine Braised Mushrooms
and spring salad / oranges / almonds

Active: 45 min Total: 45 min
Classic French flavors come together in this comforting, guest-worthy vegetarian dinner of mushrooms braised in red wine sauce. Serve the mushrooms over polenta with a fresh spring salad on the side.


Red Wine Braised Mushrooms:
  • Onions, red - 1/2 , sliced
  • Carrots, large - 1 , chopped
  • Garlic - 2 cloves , chopped
  • Mushrooms, cremini or baby bella (sub any brown variety) - 12 oz , quartered
  • Butter - 2 Tbsp
  • Thyme, fresh leaves - 2 tsp
  • Flour, all-purpose - 1 Tbsp
  • Stock, vegetable - 3/4 cup
  • Wine, red (sub vegetable stock) - 1/4 cup
Creamy Polenta:
  • Water - 4 cups
  • Milk (sub water) - 1 cups
  • Salt - 1/2 tsp
  • Polenta, uncooked (sub grits) - 1 cup
  • Butter - 2 Tbsp
Spring Salad with Oranges and Almonds:
  • Oranges - 2 , sliced into segments
  • Vinegar, white wine - 2 tsp
  • Honey - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Poppy seeds (opt) - 2 tsp
  • Oil, olive - 2 Tbsp
  • Lettuce, butterhead or Boston leaf (sub any mixed greens) - 4 oz
  • Almonds, sliced - 1/4 cup


  1. Onions / Carrots / Garlic - Prep as directed and combine in one bowl. (Can be done up to 5 days ahead)
  2. Mushrooms - Quarter mushrooms. (Can be done 1 day ahead)
  3. Oranges - Slice into segments.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a saute pan over medium-high heat. Add butter (the portion for the mushrooms). When butter melts, add onions and carrots. Saute until onions are starting to brown, 4 to 5 minutes. Add garlic, thyme, flour and some salt and pepper, stirring to coat, about 1 minute. Add mushrooms, stock and wine and bring to a boil. Reduce heat and simmer until sauce thickens and mushrooms are cooked through, 12 to 15 minutes more. Taste and add additional seasonings, if needed.
  2. While mushrooms simmer, heat a saucepan over medium-high heat, and combine water, milk and salt. Bring to a boil, keeping a close eye on it because milk can easily spill over. Add polenta, stirring with a whisk to prevent lumps from forming. Reduce heat to a simmer and continue cooking, stirring occasionally, until polenta becomes thick and creamy, 20 to 25 minutes. Stir butter (the portion for the polenta) in until fully melted. Season with additional salt, if needed.
  3. Just before serving, make vinaigrette by combining vinegar, honey, mustard, poppy seeds (if using) and oil. Toss with greens, almonds and orange segments.
  4. Spoon polenta into shallow bowls and top with mushrooms and cooking liquid. Enjoy with salad on the side.



0 reviews