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

A richly aromatic, savory dish featuring tender cremini mushrooms and sweet pearl onions braised in a splash of red wine with marinated tempeh and hearty lentils. The dish brings together layers of umami flavor, subtle earthiness from thyme, and a velvety red wine reduction for a comforting meal perfect for dinner.

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NUTRITION

554kcal
Protein
34.3g
Fat
13.4g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

2 cups Cremini Mushrooms

1 cup Pearl Onions

1/3 cup Red Wine

1/2 cup Cooked Lentils

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Thyme

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PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add the minced garlic and pearl onions, sautéing until the onions begin to soften and turn translucent.

  • 3

    Add the cremini mushrooms and tempeh cubes to the skillet. Sauté for about 4-5 minutes until the mushrooms start to release their moisture.

  • 4

    Stir in the fresh thyme and pour in the red wine, allowing the wine to deglaze the pan and lift any caramelized bits from the bottom.

  • 5

    Reduce the heat to low and add the cooked lentils. Let the mixture simmer for 5-7 minutes so that the flavors meld together and the red wine reduces slightly.

  • 6

    Season with salt and pepper to taste. Once the dish is warmed through and the sauce has thickened a bit, remove from heat.

  • 7

    Serve warm, enjoying the deep, rich flavors of the braised mushrooms, onions, and tempeh combined with the hearty lentils.

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

A richly aromatic, savory dish featuring tender cremini mushrooms and sweet pearl onions braised in a splash of red wine with marinated tempeh and hearty lentils. The dish brings together layers of umami flavor, subtle earthiness from thyme, and a velvety red wine reduction for a comforting meal perfect for dinner.

NUTRITION

554kcal
Protein
34.3g
Fat
13.4g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Tempeh

2 cups Cremini Mushrooms

1 cup Pearl Onions

1/3 cup Red Wine

1/2 cup Cooked Lentils

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Thyme

PREPARATION

  • 1

    Press the tempeh lightly to remove excess moisture and cut it into bite-sized cubes.

  • 2

    Heat the olive oil in a large skillet over medium heat. Add the minced garlic and pearl onions, sautéing until the onions begin to soften and turn translucent.

  • 3

    Add the cremini mushrooms and tempeh cubes to the skillet. Sauté for about 4-5 minutes until the mushrooms start to release their moisture.

  • 4

    Stir in the fresh thyme and pour in the red wine, allowing the wine to deglaze the pan and lift any caramelized bits from the bottom.

  • 5

    Reduce the heat to low and add the cooked lentils. Let the mixture simmer for 5-7 minutes so that the flavors meld together and the red wine reduces slightly.

  • 6

    Season with salt and pepper to taste. Once the dish is warmed through and the sauce has thickened a bit, remove from heat.

  • 7

    Serve warm, enjoying the deep, rich flavors of the braised mushrooms, onions, and tempeh combined with the hearty lentils.