255min 4 ppl
Red Wine Braised Portobello Mushrooms
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 10 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 7g
Carbs 18g
Fats 16g
About this dish
Whole portobello caps braised low and slow in a deeply reduced Burgundy-style sauce — the secret is searing the mushrooms hard before braising so they develop a mahogany crust rather than steaming into softness.
Allergy Info
Dairy, Gluten, Celery, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Portobello mushroom capsstems removed and wiped clean4 large
- Yellow onionfinely diced1 medium
- Carrotsfinely diced2 medium
- Celery stalksfinely diced2 stalks
- Garlic clovesthinly sliced4
- Fresh thyme2 sprigs
- Fresh rosemary1 sprig
- Fresh flat-leaf parsleyfinely chopped to serve
Dairy & Eggs
- Unsalted butter2 tbsp
- Unsalted buttercold and cubed, for finishing1 tbsp
Tins & Jars
- Tomato paste2 tbsp
Dried Goods
- Vegetable stockgood quality250 ml
Spices & Seasonings
- Bay leaf1
- Black peppercornslightly crushed1 tsp
- Flaky sea salt and black pepper to taste
Oils & Condiments
- Olive oil2 tbsp
- Dry red wineBurgundy or Côtes du Rhône375 ml
- Soy sauce1 tbsp
- Dijon mustard1 tsp
Utensils
- Wide, heavy-bottomed braising pan or Dutch oven
- Whisk
Method
1
Dice the onion, carrots, and celery. Slice the garlic. Remove the portobello stems and wipe the caps clean with a damp cloth. Season both sides of each cap generously with salt and pepper.
Approx. 10 minutes
2
Heat the olive oil in a wide, heavy-bottomed braising pan or Dutch oven over high heat until shimmering and just beginning to smoke. Place the mushroom caps gill-side up and sear for 3-4 minutes without moving, until the underside is deep brown and caramelised.
Approx. 4 minutes
3
Flip the caps and sear the gill side for 2-3 minutes until golden. Transfer the caps to a plate and reduce the heat to medium.
Approx. 3 minutes
4
Add the 2 tbsp butter to the same pan. Once foaming, add the onion, carrot, and celery with a pinch of salt and cook for 8-10 minutes, stirring occasionally, until softened and lightly golden.
Approx. 9 minutes
5
Add the garlic and tomato paste, stirring constantly for 2 minutes until the paste darkens by a shade and smells sweet and toasty.
Approx. 2 minutes
6
Pour in the red wine, scraping up any browned bits from the base of the pan. Increase the heat to high and reduce for 8-10 minutes until the wine is reduced by half and no longer smells of raw alcohol.
Approx. 9 minutes
7
Add the vegetable stock, soy sauce, thyme, rosemary, bay leaf, and crushed peppercorns. Stir to combine, then nestle the portobello caps gill-side up into the braising liquid — they should be partially submerged.
Approx. 2 minutes
8
Reduce the heat to low, cover with a lid slightly ajar, and braise for 25 minutes until the caps are completely tender and the sauce has thickened to a glossy, coating consistency.
Approx. 25 minutes
9
Transfer the mushrooms carefully to a warm serving dish. Discard the thyme, rosemary, and bay leaf. Whisk the Dijon mustard and cold cubed butter into the sauce over low heat for 1-2 minutes until emulsified and silky.
Approx. 2 minutes
10
Spoon the sauce generously over the portobello caps, finish with flaky sea salt, and scatter with fresh parsley. Serve immediately.
Approx. 1 minutes
