Providing a side dish and sauce in one, red wine braised mushrooms elevate a simple roast and turn sides, like mashed potatoes, into a meal.

Red Wine Braised Mushrooms

Name: Red Wine Braised Mushrooms
Yield: 4-6
Ingredients: ¼ cup olive oil; 2 8oz containers cremini mushroom, cleaned and cut in half; 1 red onion, sliced thinly; 4 cloves garlic; 2 Tbsp butter; 1Tbsp Ayala blend; 2 Tbsp tomato paste; 1 Tbsp Chickpea flour, or all-purpose flour; 2 cups full bodied red wine; 1 cup water, or beef stock if planning this as a sauce or side for beef; 2 Tbsp parsley, roughly chopped (optional); 1 tsp black pepper, ground; Fine sea salt to taste

Rated 4.0 stars by 2 readers

Servings/Yield

4-6

Author:

Helen Park

Providing a side dish and sauce in one, red wine braised mushrooms elevate a simple roast and turn sides into a meal. Pair the sauce with some easy beef dishes like simply Roasted Tenderloin of Beef also with Ayala or Broiled Ribeye. Make the mushrooms the star of your no-meat meal with potatoes or spaetzle.

Ingredients

¼ cup olive oil
2 8oz containers cremini mushroom, cleaned and cut in half
1 red onion, sliced thinly
4 cloves garlic
2 Tbsp butter
1Tbsp Ayala blend
2 Tbsp tomato paste
1 Tbsp Chickpea flour, or all-purpose flour
2 cups full bodied red wine
1 cup water, or beef stock if planning this as a sauce or side for beef
2 Tbsp parsley, roughly chopped (optional)
1 tsp black pepper, ground
Fine sea salt to taste

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Directions

In a large (12” is what I used) heavy bottom skillet, heat the olive oil until shimmering and add the mushrooms in a shallow even layer. Leave the mushrooms to roast over high heat, without moving or seasoning them.
Once you see the edges turning golden brown, you can give them a good stir and continue roasting until they are nicely golden brown on all sides.
When ready, move the mushrooms to one side of the pan, to continue roasting, and add the sliced red onion. As the onions heat up, give them a stir on their own, they will start to soften and cook down.
When the onions are starting to turn golden, stir the mushrooms and onions together and continue roasting until both look nicely caramelized and there is no liquid in the bottom of the pan.
Add the garlic and butter, reduce the heat to medium-low, and continue roasting in the butter for 2 more minutes.
Stir in the tomato paste to combine well.
Follow with the flour and Ayala.
Add in red wine and scrape the bottom of the pan with a wooden or silicon spoon to get all of the roasty bits back into the sauce.
Add the stock/water and bring everything to a boil.
Reduce to simmer for 20 minutes. Finish with black pepper, salt to taste, and roughly chopped parsley
The mushrooms will be tender and the sauce should be shiny and coating the back of a spoon with flavors of Ayala and a kick of black pepper and warm red wine.

Recipe Note

Recipe Notes

In you prefer a thicker sauce, add two tablespoons of flour instead of one.

Variations and Ideas

In place of Ayala you could substitute one of our bold pepper blends like Pierre or Le Poivre or leave it out if you are sensitive to pepper and choose Luberon for a more herbal and floral flavor.