YOUR SOLIN GENERATED RECIPE
Hearty Mushroom and Red Wine Stew
Savor a robust, deeply flavorful stew that combines earthy cremini mushrooms, protein-rich tempeh, and creamy white beans simmered in a fragrant red wine and vegetable broth. Enhanced with aromatic onions, garlic, and a handful of fresh spinach, every spoonful delivers a comforting, well-balanced meal perfect for a nourishing dinner.
INGREDIENTS
100 grams Tempeh
1/2 cup White Beans (approx. 130g)
150 grams Cremini Mushrooms
30 grams Baby Spinach
1/2 cup Red Wine (approx. 120ml)
1 cup Vegetable Broth (approx. 240ml)
1 small Onion
2 cloves Garlic
PREPARATION
Heat a splash of olive oil in a large pot over medium heat. Add the chopped small onion and sauté until softened, about 3-4 minutes.
Add minced garlic to the onion and sauté for another minute until fragrant.
Cube the tempeh into bite-sized pieces and add to the pot, stirring gently to brown on all sides.
Add the sliced cremini mushrooms and continue to cook until they release their moisture and begin to brown, about 5 minutes.
Pour in the red wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
Stir in the white beans and vegetable broth. Bring the mixture to a gentle simmer.
Allow the stew to cook for 10-15 minutes, letting the flavors deepen and the tempeh absorb the rich red wine and broth.
In the final few minutes of cooking, stir in the baby spinach until just wilted.
Season with salt, pepper, and your choice of herbs like thyme or a bay leaf. Remove the bay leaf before serving.
Serve hot and enjoy this hearty, nutritious stew.