Red Wine Braised Mushrooms
and spring salad / oranges / almonds

Name: Red Wine Braised Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Onions, red, sliced; 1 Carrots, large, chopped; 2 cloves Garlic, chopped; 12 oz Mushrooms, cremini or baby bella (sub any brown variety), quartered; 2 Tbsp Butter; 2 tsp Thyme, fresh leaves; 1 Tbsp Flour, all-purpose; 3/4 cup Stock, vegetable; 1/4 cup Wine, red (sub vegetable stock); 4 cups Water; 1 cups Milk (sub water); 1/2 tsp Salt; 1 cup Polenta, uncooked (sub grits); 2 Tbsp Butter; 2 Oranges, sliced into segments; 2 tsp Vinegar, white wine; 2 tsp Honey; 2 tsp Mustard, Dijon; 2 tsp Poppy seeds (opt); 2 Tbsp Oil, olive; 4 oz Lettuce, butterhead or Boston leaf (sub any mixed greens); 1/4 cup Almonds, sliced

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

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.

Dependency

Crispy Tofu and Black Bean Tacos

Ingredients

Metric

Servings:

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

Prep

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

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Make

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.
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.
Just before serving, make vinaigrette by combining vinegar, honey, mustard, poppy seeds (if using) and oil. Toss with greens, almonds and orange segments.
Spoon polenta into shallow bowls and top with mushrooms and cooking liquid. Enjoy with salad on the side.

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