The great braise, meatless: mixed mushrooms seared hard and simmered in red wine with pearl onions — deep enough that no one files a complaint.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Portobello Mushrooms — thick-cut
Dried Porcini — soaked, liquid reserved
Shallot — whole
4 steps
Method
1
Sear the fresh mushrooms in batches, shamelessly hot, until browned and squeaky, 10 minutes total.
10 min — timer available in cooking mode
2
Brown shallots and carrots 5 minutes; tomato paste and flour 2 more. Wine in, reduced by half.
10 min — timer available in cooking mode
3
Everything back with stock, porcini + liquid, and thyme; simmer 25 minutes to a glossy stew.
25 min — timer available in cooking mode
4
Season, mount with a knob of butter (or olive oil to stay vegan), serve over mash.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Adapt it
Dietary swaps
Plant-based
Finish with olive oil instead of butter — fully plant-based.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.