The great braise, meatless: mixed mushrooms seared hard and simmered in red wine with pearl onions — deep enough that no one files a complaint.
600 g
🍄 Portobello Mushrooms ›
thick-cut
15 g
🍄 Dried Porcini ›
soaked, liquid reserved
Mise en place
Before you start
Prep checklist
Portobello Mushrooms — thick-cut
Dried Porcini — soaked, liquid reserved
Sear the fresh mushrooms in batches, shamelessly hot, until browned and squeaky, 10 minutes total.
Brown shallots and carrots 5 minutes; tomato paste and flour 2 more. Wine in, reduced by half.
Everything back with stock, porcini + liquid, and thyme; simmer 25 minutes to a glossy stew.
Season, mount with a knob of butter (or olive oil to stay vegan), serve over mash.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
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.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
Plant-based: Finish with olive oil instead of butter — fully plant-based.
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