This braised beef with mushrooms is a cozy dish that promises a taste of home. Crafted with tender beef and fragrant mushrooms, it’s the ideal choice for those chilly evenings when comfort food is a must.
This recipe addresses issues of tough meat and bland flavors commonly found in braised dishes, ensuring a rich and satisfying dining experience.
As I navigated making this dish, I found that capturing just the right amount of flavor can be tricky. The challenge lies in enriching the beef without overwhelming it, especially when balancing those deep, savory notes from the wine and herbs.
This recipe comes together over a few hours, but the result is well worth the wait. With a cook time of around 2 ½ hours, you’ll have a hearty, flavorful dish ready to serve. Just remember to keep an eye on that timer, it’ll be hard to resist the aroma wafting through your kitchen!
If you want to explore more cozy recipes, check out my Chocolate Peanut Clusters.
Table of contents
Why You Will Love This Recipe
- Flavorful Richness The savory combination of tender beef and deep red wine melds together beautifully, while mushrooms add an earthy depth, creating a dish that warms the soul.
- Perfectly Tender Meat The long cooking time guarantees fork-tender beef that practically falls apart. This slow braising method infuses the meat with moisture and flavor, making each bite melt in your mouth.
- Reliable Make-Ahead Dish Preparations can be done ahead of time, making it easy to pull out for entertaining or weeknight dinners, ensuring you’ll always have a delicious meal ready to serve.
- Aromatic Cooking Experience As it cooks, the irresistible scents of thyme, garlic, and caramelizing onions fill your kitchen, promising comfort and flavor that’s hard to resist.
Braised Beef with Red Wine and Mushrooms
- Prep Time: 60 minutes
- Cool Time: 6 hours
- Cook Time: 30 minutes
- Total Time: 8 hours
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Crispy vegetarian lion’s mane ‘crab’ cakes made from shredded mushrooms, seasoned with Old Bay and served with a lemon-dill aioli.
Ingredients
Scale
- Main Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- Seasonings / Secondary Ingredients
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake (approx)
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chuck roast: Look for a well-marbled cut to ensure tenderness and richness. The fat breaks down during cooking, giving the beef a luscious texture.
- Red wine: A good quality dry red wine, like Cabernet Sauvignon, adds depth and complexity. Avoid anything labeled ‘cooking wine’ as it lacks quality.
- Mushrooms: Use a mix of cremini and shiitake for earthy flavors. Fresh, firm mushrooms are best; avoid any that are slimy or mushy.
- Onion: Yellow onions work well for their sweetness when caramelized. Choose firm onions without soft spots for the best flavor enhancement.
- Beef broth: Opt for low-sodium beef broth to control the saltiness in the dish. Quality broth elevates the overall flavor profile, so avoid the cheap stuff!
- Garlic: Fresh garlic adds a punch of flavor. Choose plump bulbs and avoid any that show signs of sprouting for the best taste.
- Thyme: Fresh thyme brings a wonderful aroma and taste, which complements the beef beautifully. Dried thyme can work too, but the fresh variety shines here.
- Chuck roast: Look for a well-marbled cut to ensure tenderness and richness. The fat breaks down during cooking, giving the beef a luscious texture.
- Red wine: A good quality dry red wine, like Cabernet Sauvignon, adds depth and complexity. Avoid anything labeled ‘cooking wine’ as it lacks quality.
- Mushrooms: Use a mix of cremini and shiitake for earthy flavors. Fresh, firm mushrooms are best; avoid any that are slimy or mushy.
- Onion: Yellow onions work well for their sweetness when caramelized. Choose firm onions without soft spots for the best flavor enhancement.
- Beef broth: Opt for low-sodium beef broth to control the saltiness in the dish. Quality broth elevates the overall flavor profile, so avoid the cheap stuff!
- Garlic: Fresh garlic adds a punch of flavor. Choose plump bulbs and avoid any that show signs of sprouting for the best taste.
- Thyme: Fresh thyme brings a wonderful aroma and taste, which complements the beef beautifully. Dried thyme can work too, but the fresh variety shines here.
Recipe Tips
- If your meat isn’t browning, pat it dry with paper towels before seasoning to promote even caramelization during the searing process.
- When adding flour, make sure to sprinkle it evenly over the sautéed vegetables for a smooth sauce consistency; do this right after sautéing for best results.
- If the sauce is too salty, add a chopped potato during cooking to absorb excess salt; remove and discard the potato before serving.
- For tender meat, check for doneness after 2 hours of cooking; it should easily shred with a fork when ready.
- If mushrooms are sticking to the pan, make sure the skillet is hot before adding them, allowing them to brown without releasing moisture too soon.
Serving Suggestions
Serve braised beef with mushrooms alongside creamy mashed cauliflower or gluten-free polenta. Include roasted Brussels sprouts or a crunchy kale salad for added texture.
Use to make beef stew or a savory beef pot pie with gluten-free pastry. Add to warm salads or grain bowls for a hearty meal.
Top with a drizzle of balsamic reduction or fresh chimichurri for additional flavor. A dollop of Greek yogurt offers a creamy finish that complements the dish well.
Recipe variations
- You can use boneless chuck roast cut into 2-inch pieces for braising to achieve tender beef with mushrooms over 2 ½ hours in the oven.
- Add 2 teaspoons salt, 1 teaspoon black pepper, and 1 tablespoon tomato paste to develop the deep savory flavor in the red wine sauce.
- Either fresh or dried thyme and rosemary sprigs work well to infuse aroma during braising; use 5 sprigs thyme and 2 rosemary sprigs.
- If serving more than 6 people, double beef to 7 pounds and increase red wine to 6 cups, cooking longer to maintain tenderness, similar to Beef Tenderloin.
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How to Store?
To keep your braised beef with mushrooms fresh and delicious, follow these storage tips:
Room Temperature: Place cooled beef in an airtight container and keep it at room temperature only up to 2 hours before refrigerating or serving.
Refrigeration: Store in an airtight container inside the fridge for up to 4 days. Reheat gently to preserve tenderness and flavors.
Freezing: Transfer to a freezer-safe container or bag. Freeze up to 3 months. Thaw overnight in the fridge before reheating evenly.
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