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Meatless Mondays: Fall Vegetables in Red Wine Sauce

Posted Feb 08 2010 10:00am


***It’s easy to go meatless with a vegetarian recipe to help you eat more vegetables!***

Shallotsporcini mushrooms and red wine elevate a lowly mushroom-onion sauceturning simple braised vegetables into an elegant autumn dinner. Note that the long list of ingredients makes this look like a complicated recipebut it’s really not hard at all! Just start making the sauce firstso 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 clovesminced

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 sauce2 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 parsnipsquartered 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 parsleychopped

1 clove garlicminced


Step 1: Put the porcini mushrooms in a small bowlpour the boiling water over topand 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 minutesstirring frequentlyuntil browned. Start prepping the vegetables while the sauce simmers.

Step 2: When the sauce has cooked for about 25-30 minutesstir in the tomato pastefloursaltand black pepper. Cook for 1 minute more. Strain the porcini mushrooms and add to the pan along with the winescraping the pan to loosen any browned bits. Bring to a boilthen reduce heat and simmer another 25-30 minutes.

Step 3: While the sauce is simmeringstart the vegetables. Heat butter and oil in a large Dutch oven over medium-high heat. Add the shallots and carrotsand sauté for 10 minutesstirring frequently. Add the mushrooms and parsnipsand sauté for another 10 minutes. Add 1 cup of the red wine saucethe rosemarysaltpepperbay leavesand thymethen bring the pot to a boil. Reduce the heat and simmer for 15-20 minutes more.

Step 4: Strain through a colander into a large bowl. Drain wellpressing the vegetable mixture with the back of a spoon to remove as much liquid as possible. Return the strained sauce to the pandiscarding the solids. Bring to a boiland cook for about 5 minutes moreuntil 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.

Step 5: Discard the bay leaves and thyme sprigsthen 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.


Fall Vegetables in Red Wine Sauce

Servings per Recipe: 8

Amount per Serving

Calories: 317

Total Fat: 11.1 g

Saturated Fat: 4.4 g

Cholesterol: 16 mg

Sodium: 386 mg

Total Carbohydrates: 52.3 g

Dietary Fibre: 6.1 g

Protein: 7.1 g

*** This recipe is part of the Meatless Monday series. It’s easy to go meatless with a vegetarian pasta recipe!***

If this is the first time you are reading about our weekly Meatless Monday featureyou can find out the reason why we’re featuring these vegetarian recipes by visiting this link to read the full story: Why not go meatless on Mondays?

Photo by Noël Zia Lee

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