Red Wine Braised Roots Vegetables and Mushrooms

Name: Red Wine Braised Roots Vegetables and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 123 cups red wine; 1/4 ounce mushrooms, dried any kind; 4 pounds mixed vegetables roots, assorted and peeled; 8 ounces mushrooms any kind, if too large, chop into 1 inch pieces; 2 large onions yellow or red, sliced; 2 teaspoons thyme dried; 1 tablespoon tomato paste; 1 teaspoon salt; 1/4 teaspoon black pepper freshly ground, or to taste; 3 1/2 cups stock mushroom or vegetalbe, low-salt; 4 each bay leaves

Servings: persons

123 cups red wine
1/4 ounce mushrooms, dried any kind
4 pounds mixed vegetables roots, assorted and peeled
8 ounces mushrooms any kind, if too large, chop into 1 inch pieces
2 large onions yellow or red, sliced
2 teaspoons thyme dried
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper freshly ground, or to taste
3 1/2 cups stock mushroom or vegetalbe, low-salt
4 each bay leaves

1
Preheat oven to 350F.
2
Put the red wine in a small saucepan and heat until steaming.
3
Remove from the heat, add dried mushrooms and let stand while you prepare the root vegetables.
4
If you use carrots, cut into 3-inch pieces.
5
If you use parsnips, quarter lengthwise and remove the woody core if you want, then cut into 3-inch pieces.
6
Cut any round roots (beets, turnips, rutabaga or celeriac) into 1-inch-wide wedges.
7
Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan.
8
Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl.
9
Strain the wine mushroom mixture through the sieve, reserving the wine.
10
Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper.
11
Pour over the vegetables, add broth and bay leaves.
12
Cover the roasting pan with the lid or foil.
13
Bake, stirring every 30 minutes, for 1 1/2 hours.
14
Uncover and continuing baking, stirring every 15 minutes, until the vegetables are very tender, about 30 minutes more.
15
Take out of the bay leaves.
16
Serve warm.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 123 cups red wine, 1/4 ounce mushrooms, dried any kind, 4 pounds mixed vegetables roots, assorted and peeled, 8 ounces mushrooms any kind, if too large, chop into 1 inch pieces, and more.

Yes, Red Wine Braised Roots Vegetables and Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!