Mushrooms and Soyrizo in Garlic White Wine Sauce
with baguette / mixed greens and grape salad
Button mushrooms and soyrizo sauteed in a garlic white wine sauce create a saucy stew perfect for dipping crusty bread. Enjoy this flavorful vegetarian meal with a fresh mixed greens and grape salad on the side.
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Ingredients
Mushrooms in Garlic White Wine Sauce:
- Bell peppers, red - 1 , chopped
- Garlic - 4 cloves , chopped
- Mushrooms, any button - 16 oz , halved
- Parsley - 2 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Soyrizo (find in the same section where tofu is kept) - 8 oz
- Stock, any type - 2 cups
- Wine, white (sub stock) - 1/2 cup
- Lemons - 1/2 , juice of
- Baguette, small - 1
Mixed Green Salad with Grapes and Pecans:
- Pecans, halves - 1/2 cup , toasted and chopped
- Grapes, red or green - 1 cup , halved
- Lemon juice - 2 tsp
- Honey - 1 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 4 oz
Prep
- Pecans - Skip this step if you’re short on time. Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
- Bell peppers / Garlic - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
- Grapes / Mushrooms / Parsley - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
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Make
- Heat a Dutch oven or pot over medium-high heat. Add cooking oil and then bell peppers and mushrooms to heated oil. Saute until bell peppers are tender and mushrooms are turning golden brown, 3 to 4 minutes. Add soyrizo and garlic and saute until fragrant, about 2 minutes.
- Add stock and wine. Cover and simmer until mushrooms are very tender, 6 to 8 minutes. Season with salt and pepper.
- While mushrooms cook, whisk together lemon juice (the portion for the salad), honey and olive oil. Toss with greens, grapes and pecans.
- Finish mushrooms with lemon juice (the portion for the mushrooms) and garnish with parsley. Enjoy with torn up bread and salad on the side.
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