Red Wine Braised Mushrooms
with mashed potatoes / mixed greens salad

Name: Red Wine Braised Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 8 oz Carrots, chopped; 4 cloves Garlic, chopped; 2 oz Cheese, parmesan, grated; 16 oz Mushrooms, any button, quartered; 1 Tbsp Oil, cooking; 1/2 tsp Salt; 1/2 tsp Italian seasoning; 1 1/2 cups Stock, any variety; 1/2 cup Wine, red; 2 Tbsp Tomato paste; 2 sprigs Thyme, fresh; 2 Bay leaves (opt); 1/4 tsp Red pepper flakes (opt); 1 1/2 lbs Potatoes, russet, peeled and cubed; 3 Tbsp Yogurt, plain or Greek; 3 Tbsp Butter; 1/2 Bell peppers, any color, thinly sliced; 1 Avocados, chopped; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 5 oz Mixed greens

Active: 45 min Total: 45 min

Original GF Paleo Vegetarian

Braised red wine mushrooms over creamy potatoes feel like something you'd order at a restaurant which is why we thought they'd be a great fit for this Valentine's Day meal!

Ingredients

Metric

Servings:

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 variety - 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

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

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)

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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.

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