Red Wine Braised Mushrooms
with mashed potatoes / mixed greens salad
- 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
- Potatoes, russet - 1 1/2 lbs
- Yogurt, plain or Greek - 3 Tbsp
- Butter - 3 Tbsp
- 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
- 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)
- 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.
I’ve made this several times since subscribing and I like it but after reading the comments about using other cuts of beef I wanted to try that so here’s what I did today. Short ribs are pretty fatty so I made two batches, one with ribs and one with chunks of lean beef cut from a roast. I seared all the meat with a few tablespoons of water rather than oil then dabbed it with paper towel to get rid of as much of the remaining grease as possible. From there I proceeded, making both dishes in Dutch ovens rather than a slow cooker. I added extra garlic to both, turnip to the ribs, and rutabaga to the other. I think this is a good tasting dish. Yes, if the meat is not treated properly it might turn out too greasy but that can be minimized. I really think extra garlic helps the flavor.0 Helpful
Really, really good. Definitely a favorite.0 Helpful
I made boneless short ribs in instant pot for 35 minutes, they turned out great. The mashed potatoes weren't creamy at all for me. Ended up using milk to make them creamy.0 Helpful
I used stew meat, per the recommendations. It was fine -- basic comfort food, meat and potatoes. Nothing special. That being said, meat was tender in slow cooker and I liked the simple mashed potatoes (used greek yogurt). Used stock instead of red wine (because I didn't have any on hand!)0 Helpful
turns out I didn't have short ribs like I thought, but I did have a chuck roast. Red wine and beef is just so delicious. I added some roasted asparagus.0 Helpful
Used vegetable broth. Also added some cooked cubed chicken.0 Helpful