Red Wine Braised Mushrooms with Pearl Onions and Seared Tempeh

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 and Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushrooms with Pearl Onions and Seared Tempeh

Savor the rich flavors of red wine braised mushrooms and tender pearl onions, perfectly complemented by seared tempeh cubes. This dish delivers an earthy, aromatic experience with a delightful balance of savory and slight tang from the red wine, making it a hearty yet light option for dinner.

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NUTRITION

585kcal
Protein
38.4g
Fat
25.7g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

150g Pearl Onions

150g Tempeh

120ml Red Wine

120ml Vegetable Broth

0.5 tbsp Olive Oil

2 cloves Garlic

1 tbsp Fresh 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 seared tempeh cubes and cook until lightly browned on all sides, then remove from the skillet.

  • 3

    In the same skillet, add minced garlic and fresh thyme, sautéing until fragrant.

  • 4

    Add the button mushrooms and pearl onions, cooking until they begin to soften.

  • 5

    Pour in the red wine and vegetable broth, stirring to combine and deglazing the pan.

  • 6

    Return the tempeh to the skillet, reduce the heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld and the liquid to reduce slightly.

  • 7

    Season with salt and pepper to taste before serving.

Red Wine Braised Mushrooms with Pearl Onions and Seared Tempeh

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 and Seared Tempeh

YOUR SOLIN GENERATED RECIPE

Red Wine Braised Mushrooms with Pearl Onions and Seared Tempeh

Savor the rich flavors of red wine braised mushrooms and tender pearl onions, perfectly complemented by seared tempeh cubes. This dish delivers an earthy, aromatic experience with a delightful balance of savory and slight tang from the red wine, making it a hearty yet light option for dinner.

NUTRITION

585kcal
Protein
38.4g
Fat
25.7g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

200g Button Mushrooms

150g Pearl Onions

150g Tempeh

120ml Red Wine

120ml Vegetable Broth

0.5 tbsp Olive Oil

2 cloves Garlic

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Add the seared tempeh cubes and cook until lightly browned on all sides, then remove from the skillet.

  • 3

    In the same skillet, add minced garlic and fresh thyme, sautéing until fragrant.

  • 4

    Add the button mushrooms and pearl onions, cooking until they begin to soften.

  • 5

    Pour in the red wine and vegetable broth, stirring to combine and deglazing the pan.

  • 6

    Return the tempeh to the skillet, reduce the heat to low, cover, and let simmer for 10-15 minutes to allow the flavors to meld and the liquid to reduce slightly.

  • 7

    Season with salt and pepper to taste before serving.