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Braised Shallots and Fall Vegetables with Red Wine Sauce


Yield: 6 servings (serving size: 1 1/2 cups braised vegetables and 1/4 cup wine sauce)
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  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 20 large shallots, peeled and separated (about 2 pounds)
  • 6 carrots, cut into 2-inch-thick pieces (about 3/4 pound)
  • 2 1/2 cups quartered mushrooms (about 1/3 pound)
  • 4 large parsnips, quartered lengthwise and cut into 1-inch pieces
  • Red Wine Sauce, divided
  • 1 1/2 teaspoons minced fresh or 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 bay leaves
  • 2 thyme sprigs
  • 3 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • Red Wine Sauce
  • 4 cups boiling water
  • 1/3 cup dried porcini mushrooms (about 1/2 ounce)
  • 1 tablespoon olive oil
  • 2 cups diced carrot
  • 1 1/2 cups quartered button mushrooms
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup chopped red bell pepper
  • 4 garlic cloves, minced
  • 2 thyme sprigs
  • 1 bay leaf
  • 1 (2-inch) rosemary sprig
  • 3 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups Merlot or other dry red wine
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon butter



Step 1

Heat butter and oil in a large Dutch oven over medium-high heat. Add shallots and carrots; sauté for 10 minutes, stirring frequently. Add mushrooms and parsnips; sauté 10 minutes. Add 1 cup Red Wine Sauce, rosemary, and next 4 ingredients (rosemary through thyme); bring to a boil. Reduce heat, and simmer 20 minutes. Discard the bay leaves and thyme sprigs.

Drizzle vegetables with the remaining Red Wine Sauce. Combine parsley and garlic in a small bowl; sprinkle over each serving.

(Totals include Red Wine Sauce)
Red Wine Sauce

Combine boiling water and porcini, and set aside.
Heat oil in a large Dutch oven over medium heat; add the carrot and next 8 ingredients (carrot through rosemary). Cook 30 minutes or until browned, stirring frequently. Stir in the tomato paste, flour, salt, and black pepper; cook for 1 minute. Stir in porcini mixture and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 30 minutes. Strain through a colander into a large bowl. Drain well, pressing the vegetable mixture with the back of a spoon to remove as much sauce as possible. Return sauce to pan, discarding the solids. Bring to a boil, and cook until reduced to 2 1/2 cups (about 5 minutes). Stir in soy sauce and butter.

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