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 the robust flavors of red wine braised mushrooms and sweet pearl onions, elevated by the addition of protein-rich tofu and cannellini beans. This dish brings a deep, savory complexity with a slight tang of wine, softened by gentle herbs and garlic, creating a balanced, hearty meal perfect for dinner.

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NUTRITION

488kcal
Protein
37.3g
Fat
13.1g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

300g Button Mushrooms

150g Pearl Onions

150g Extra-Firm Tofu

0.5 cup Cannellini Beans

0.5 cup Red Wine

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    In a skillet or Dutch oven, heat the olive oil over medium heat and add the garlic. Sauté for about 30 seconds until fragrant.

  • 3

    Add the pearl onions and tofu cubes. Sauté for 3-4 minutes until the onions begin to soften and the tofu gets a light golden crust.

  • 4

    Stir in the button mushrooms and continue cooking for another 5 minutes until they begin to release moisture.

  • 5

    Pour in the red wine and add the fresh thyme. Increase the heat to bring the mixture to a simmer. Allow it to cook for 5 minutes so that the wine reduces slightly and enhances the flavors.

  • 6

    Gently stir in the cannellini beans and reduce the heat to low. Let the mixture simmer for another 5 minutes to meld the flavors together.

  • 7

    Season well with salt and pepper to taste, 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 the robust flavors of red wine braised mushrooms and sweet pearl onions, elevated by the addition of protein-rich tofu and cannellini beans. This dish brings a deep, savory complexity with a slight tang of wine, softened by gentle herbs and garlic, creating a balanced, hearty meal perfect for dinner.

NUTRITION

488kcal
Protein
37.3g
Fat
13.1g
Carbs
50.4g

SERVINGS

1 serving

INGREDIENTS

300g Button Mushrooms

150g Pearl Onions

150g Extra-Firm Tofu

0.5 cup Cannellini Beans

0.5 cup Red Wine

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut it into cubes.

  • 2

    In a skillet or Dutch oven, heat the olive oil over medium heat and add the garlic. Sauté for about 30 seconds until fragrant.

  • 3

    Add the pearl onions and tofu cubes. Sauté for 3-4 minutes until the onions begin to soften and the tofu gets a light golden crust.

  • 4

    Stir in the button mushrooms and continue cooking for another 5 minutes until they begin to release moisture.

  • 5

    Pour in the red wine and add the fresh thyme. Increase the heat to bring the mixture to a simmer. Allow it to cook for 5 minutes so that the wine reduces slightly and enhances the flavors.

  • 6

    Gently stir in the cannellini beans and reduce the heat to low. Let the mixture simmer for another 5 minutes to meld the flavors together.

  • 7

    Season well with salt and pepper to taste, and serve warm.