Red Wine Braised Mushrooms with Pearl Onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Mushrooms with Pearl Onions

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushrooms with Pearl Onions

Savor a comforting dish where earthy mushrooms and sweet pearl onions are slowly braised in a silky red wine reduction, accented with hearty cannellini beans and extra-firm tofu for an extra boost of protein. Perfectly balanced with a touch of garlic and thyme, this dish offers a delightful medley of textures and flavors.

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NUTRITION

586kcal
Protein
32.5g
Fat
24.5g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

200g White Mushrooms

100g Pearl Onions

0.75 cup Cannellini Beans

200g Extra Firm Tofu

0.5 cup Red Wine

0.5 cup Vegetable Broth

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Dried Thyme

Salt and Pepper, to taste

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the peeled pearl onions and sauté until they start to soften, about 3-4 minutes.

  • 3

    Stir in minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.

  • 4

    Add the white mushrooms to the skillet and cook until they begin to brown, around 5 minutes.

  • 5

    Dice the extra firm tofu into bite-sized cubes and gently add them along with the drained cannellini beans to the skillet.

  • 6

    Pour in the red wine and vegetable broth, stirring to combine all ingredients. Season with salt and pepper to taste.

  • 7

    Allow the mixture to simmer on low-medium heat for about 10-12 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.

  • 8

    Taste and adjust the seasoning if needed before serving.

Red Wine Braised Mushrooms with Pearl Onions

This is an example of a meal that Solin would create to include in your personalized meal plan.

Red Wine Braised Mushrooms with Pearl Onions

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushrooms with Pearl Onions

Savor a comforting dish where earthy mushrooms and sweet pearl onions are slowly braised in a silky red wine reduction, accented with hearty cannellini beans and extra-firm tofu for an extra boost of protein. Perfectly balanced with a touch of garlic and thyme, this dish offers a delightful medley of textures and flavors.

NUTRITION

586kcal
Protein
32.5g
Fat
24.5g
Carbs
46.7g

SERVINGS

1 serving

INGREDIENTS

200g White Mushrooms

100g Pearl Onions

0.75 cup Cannellini Beans

200g Extra Firm Tofu

0.5 cup Red Wine

0.5 cup Vegetable Broth

1 tbsp Olive Oil

2 cloves Garlic

1 tsp Dried Thyme

Salt and Pepper, to taste

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat.

  • 2

    Add the peeled pearl onions and sauté until they start to soften, about 3-4 minutes.

  • 3

    Stir in minced garlic and dried thyme, cooking for an additional 1 minute until fragrant.

  • 4

    Add the white mushrooms to the skillet and cook until they begin to brown, around 5 minutes.

  • 5

    Dice the extra firm tofu into bite-sized cubes and gently add them along with the drained cannellini beans to the skillet.

  • 6

    Pour in the red wine and vegetable broth, stirring to combine all ingredients. Season with salt and pepper to taste.

  • 7

    Allow the mixture to simmer on low-medium heat for about 10-12 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.

  • 8

    Taste and adjust the seasoning if needed before serving.