Fall Vegetables in Red Wine Sauce


braised_shallots_fall_vegetables_red_wineMakes 8 servings

Shallots, porcini mushrooms and red wine elevate a lowly mushroom-onion sauce, turning simple braised vegetables into an elegant autumn dinner. Note that the long list of ingredients makes this look like a complicated recipe, but it’s really not hard at all! Just start making the sauce first, so that you can prep the vegetables while it simmers.

  • 4 cups boiling water
  • 1/3 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 tablespoon olive oil
  • 2 cups diced carrot
  • 1-1/2 cups quartered button mushrooms
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 2 thyme sprigs
  • 1 bay leaf
  • 1 (2-inch) rosemary sprig
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups Merlot or other dry red wine
  • 1 tablespoon low-sodium soy sauce
  • 3 tablespoons butter (1 tablespoon for the sauce, 2 tablespoons for the vegetables)
  • 1 tablespoon olive oil
  • 20 large shallots (about 2 pounds), peeled and separated
  • 6 carrots (about 3/4 pound), cut into 2-inch-thick pieces
  • 2-1/2 cups mushroom (about 1/3 pound), quartered
  • 4 large parsnips, quartered lengthwise and cut into 1-inch pieces
  • 1-1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 3 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced

Put the porcini mushrooms in a small bowl, pour the boiling water over top, and set aside to soak. Heat oil in a large Dutch oven over medium heat. Add the carrot and next 8 ingredients (carrot through rosemary). Cook for 25-30 minutes, stirring frequently, until browned. Start prepping the vegetables while the sauce simmers.

When the sauce has cooked for about 25-30 minutes, stir in the tomato paste, flour, salt, and black pepper. Cook for 1 minute more. Strain the porcini mushrooms and add to the pan along with the wine, scraping the pan to loosen any browned bits. Bring to a boil, then reduce heat and simmer another 25-30 minutes.

While the sauce is simmering, start the vegetables. Heat butter and oil in a large Dutch oven over medium-high heat. Add the shallots and carrots, and saute for 10 minutes, stirring frequently. Add the mushrooms and parsnips, and saute for another 10 minutes. Add 1 cup of the red wine sauce, the rosemary, salt, pepper, bay leaves, and thyme, then bring the pot to a boil. Reduce the heat and simmer for 15-20 minutes more.

Strain through a colander into a large bowl. Drain well, pressing the vegetable mixture with the back of a spoon to remove as much liquid as possible. Return the strained sauce to the pan, discarding the solids. Bring to a boil, and cook for about 5 minutes more, until reduced to 2-1/2 cups. Stir in soy sauce and butter to finish the sauce. Cover and set aside while you finish the vegetables.

Discard the bay leaves and thyme sprigs, then pour the braised vegetables into a serving bowl and drizzle with the remaining red wine sauce. Sprinkle with parsley and serve alongside potatoes or noodles.

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Nutrition Information

Fall Vegetables in Red Wine Sauce

Servings per Recipe: 8

Amount per Serving

Calories:  317

Calories from Fat:  

Total Fat:  11.1g

Saturated Fat:  4.4g

Cholesterol:  16mg

Sodium:  386mg

Carbohydrates:  52.3g

Dietary Fiber:  6.1g

Protein:  7.1g

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