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 rich medley of red wine braised mushrooms and tender pearl onions, enhanced with aromatic garlic and thyme. This dish is elevated with the addition of hearty firm tofu and a boost of texture from cooked lentils, creating a balanced and flavorful meal perfect for a satisfying dinner.

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NUTRITION

468kcal
Protein
33.2g
Fat
15.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 oz Firm Tofu (227g)

1/2 cup Cooked Lentils (100g)

1 cup Sliced White Button Mushrooms (70g)

1 cup Pearl Onions (110g)

1/4 cup Red Wine (60g)

1/2 cup Vegetable Broth (120g)

2 cloves Minced Garlic

1 tsp Fresh Thyme

1 tsp Butter (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 2

    Heat the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 3

    Add the tofu cubes to the skillet and lightly brown on all sides.

  • 4

    Stir in the sliced mushrooms and pearl onions, cooking until they begin to soften.

  • 5

    Pour in the red wine and vegetable broth, scraping any browned bits from the bottom of the pan.

  • 6

    Add the fresh thyme and season with salt and pepper. Bring the mixture to a gentle simmer.

  • 7

    Cover and let braise for 15-20 minutes until the mushrooms and onions are tender and the flavors meld.

  • 8

    Stir in the cooked lentils during the last 5 minutes of cooking, allowing them to warm through.

  • 9

    Adjust seasoning as needed and serve warm.

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 rich medley of red wine braised mushrooms and tender pearl onions, enhanced with aromatic garlic and thyme. This dish is elevated with the addition of hearty firm tofu and a boost of texture from cooked lentils, creating a balanced and flavorful meal perfect for a satisfying dinner.

NUTRITION

468kcal
Protein
33.2g
Fat
15.7g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

8 oz Firm Tofu (227g)

1/2 cup Cooked Lentils (100g)

1 cup Sliced White Button Mushrooms (70g)

1 cup Pearl Onions (110g)

1/4 cup Red Wine (60g)

1/2 cup Vegetable Broth (120g)

2 cloves Minced Garlic

1 tsp Fresh Thyme

1 tsp Butter (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into 1-inch cubes.

  • 2

    Heat the butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.

  • 3

    Add the tofu cubes to the skillet and lightly brown on all sides.

  • 4

    Stir in the sliced mushrooms and pearl onions, cooking until they begin to soften.

  • 5

    Pour in the red wine and vegetable broth, scraping any browned bits from the bottom of the pan.

  • 6

    Add the fresh thyme and season with salt and pepper. Bring the mixture to a gentle simmer.

  • 7

    Cover and let braise for 15-20 minutes until the mushrooms and onions are tender and the flavors meld.

  • 8

    Stir in the cooked lentils during the last 5 minutes of cooking, allowing them to warm through.

  • 9

    Adjust seasoning as needed and serve warm.