When you think of plant-based cooking, braising might not be the first technique that pops into your head—but it absolutely should be. Mastering how to make red wine braised mushrooms is like discovering a secret weapon in your kitchen arsenal. It’s the professional secret that takes your plant-based cooking from good to unforgettable. Sure, it takes a bit more time and care, but that investment pays off in ways that a quick sauté simply can’t.
Braising coaxes out a depth and complexity in vegetables that feels indulgent. Mushrooms, already packed with natural umami, become something extraordinary when simmered gently in red wine, vegetable stock, and a bouquet of aromatic herbs. Their texture turns satisfyingly meaty, and the flavours develop into a rich, hearty, and comforting dish. They can easily stand in as the star of the plate or make a statement as a barbecue show-stopper.
I’ve taken this same technique and applied it to other vegetables, like in my saffron and wine-braised cauliflower steak recipe. That one leans into Mediterranean flavours, with a braising stock of wine, garlic, lemon, and bay leaves. The saffron adds an earthy depth and that golden, aromatic elegance that makes the dish feel a little fancy without being fussy. Leeks and fennel are other excellent candidates for braising, their flavours softening and melding beautifully with the stock.
It’s one of key the secrets to plant-based cooking: developing flavour and texture takes a bit more effort, but when you taste the results, you’ll understand why it’s worth every moment. I usually cook in large batches to make the most of the time spent, but if you’re serving fewer people, halving the recipe works just as well.
Portobello mushrooms are my go-to for their size and ability to take centre stage on a plate, but smaller mushrooms soak up the flavours just as beautifully. Bonus: skewer them up and throw them on the barbecue for a kiss of smoke that takes them to another level.
Red Wine Braised Mushrooms
Ingredients
- 1kg large portobello mushrooms, about 10
- 800ml savoury vegetable stock
- 400ml red wine
- 3 garlic cloves, sliced or crushed
- 2 bay leaves
- 4 or 5 springs of thyme
- 1 sprig or rosemary
Method
Preheat oven to 160ºC with a rack in the middle.
Choose a roasting dish or deep baking tray that fits the mushrooms snugly, but in a single layer.
Clean the mushrooms and gently pop the stalks out of the mushrooms. These can be braised at the same time and/or saved to add to other dishes.
Make your choice of stock according to the instructions. I like a savoury chicken-style stock, if choosing a vegetable stock make sure it isn’t bland or too sweet. Taste it, you can add some mushroom ketchup or a splash of soy sauce or tamari to enhance its flavour and stir in the red wine.
Pour a little of the braising liquid in each of the mushrooms and the rest in the roasting dish. Place in the oven a braise for 20 minutes.
Slice or crush the garlic, add it and the herbs around and between the mushrooms.
If you love a hearty mushroom recipe a mushroom duxelles is another way to add rich flavour to a dish. For more tasty recipes straight to you inbox subscribe and follow over on instagram.
