French · Dinner
Mushroom and Red Wine Stew
A French bistro stew of sautéed mushrooms braised in red wine and vegetable stock with shallot, garlic and thyme, finished with butter for a glossy, savoury sauce. Served over mashed potato or crusty bread, it carries deep umami warmth without any meat.
$5
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
327Calories
8.1gProtein
19.5gFat
22.1gCarbs
6.8gSugar
3.5gFiber
621mgSodium
31mgChol
7.9gSat Fat
789mgPotassium
54mgCalcium
2.2mgIron
0mcgVitamin B12
7.2mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
rich-umami
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Slice the mushrooms thickly and finely chop the shallot and garlic; strip the thyme leaves from one sprig, keeping the other whole.
2
Sauté
Heat the olive oil in a heavy pot over medium-high heat and cook the mushrooms for 6 to 8 minutes, stirring occasionally, until they release liquid and turn deep golden brown.
3
Sweat
Push the mushrooms to one side, add butter and shallot, and cook over medium heat for 3 minutes until the shallot is soft and translucent.
4
Bloom
Stir in the garlic and tomato paste; cook over medium heat for 1 minute until the garlic smell fades and the paste darkens slightly.
5
Deglaze
Sprinkle the flour over the mushrooms, stir for 1 minute, then pour in the red wine, scraping the pot until no lumps remain.
6
Simmer
Add the vegetable stock, bay leaf and thyme sprig; bring to a gentle simmer over medium-low heat and cook uncovered for 20 to 25 minutes until the sauce reduces by a third and coats the back of a spoon.
7
Finish
Remove the bay leaf and thyme sprig, season with salt and pepper, and stir in half the parsley until the sauce is glossy.
8
Plate
Spoon the stew into a shallow bowl, scatter the remaining parsley over the top and serve hot with mashed potato or crusty bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g mixed mushrooms (cremini and button)
- 22 shallot
- 4 cloves4 cloves garlic
- 240ml240ml red wine
- 360ml360ml vegetable stock
- 2 tsp2 tsp tomato paste
- 2 tbsp2 tbsp all-purpose flour
- 2 tbsp2 tbsp butter
- 2 tbsp2 tbsp olive oil
- 4 sprigs4 sprigs fresh thyme
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp fresh parsley
