Common mushrooms aren’t so common when they are transformed into a mouth-watering braised mushroom dish made with simmering tomato sauce and spices.
If you’re into “meaty” textures and flavors, mushrooms are the way to go. And there are plenty of varieties out there to choose from.
I decided to use baby bella mushrooms for this plant-based recipe – since they are among some of the cheaper mushroom varieties.
However, common mushrooms (Agaricus bisporus) can also be used in this recipe. Common mushrooms can be found under different names including “white mushroom,” “button mushroom,” and “table mushroom.”
Either brown or white common mushrooms work fine for this recipe. However, brown mushrooms have a more pronounced mushroom flavor, while white mushrooms are mild. Use what you can find.
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Recipe Notes
- I suggest using a dutch oven for this recipe. It’s a great cooking tool for braises, sauces, stews, and soups. This is because dutch ovens retain heat very well. However, you can use a saucepan if you don’t have a dutch oven.
- For the vegetable broth, I used one Not-Beef bouillon cube from Edward & Sons with 2 cups of water. I highly recommend them – they are ridiculously good. And they are vegan. You can use your choice of vegetable broth or bouillon. The “beef” flavor works best in this recipe due to the other ingredients it mingles with (mushroom, soy sauce, tomato).
- This dish might be on the acidic side of things due to the tomato paste and the fresh tomatoes we’re using. This can be fixed with a dash of sugar. Remember to taste as you cook to adjust the flavors. Keep in mind the dish’s flavor will change as it simmers for an hour or so.
What Kind Of Mushrooms To Use
Although there are other mushrooms that pack on a lot more flavor, texture, and that “meat” appeal – we’re going for baby Bella mushrooms. They are easy to find and very affordable.
You could use other mushrooms for this recipe, including portobello, oyster (my favorite), common, and shiitake.
Pro-tip: If you have an Asian grocery store near you – go there. They often will have a wide variety of mushroom types available.
Additionally, they might also be cheaper than your big box store.
What To Eat With Braised Mushrooms
Braised mushrooms are packed with a rich tomato-y flavor with a wave of umami from the soy sauce and broth.
Because there’s so much flavor in the dish alone, I like to pair it with a side dish that’s mellow. My favorite is a scoop of cooked white rice.
However, I can also go for a side of Puerto Rican yellow rice made with homemade Puerto Rican sofrito.
Here are other side pairings you can work with:
- Mashed Potatoes
- Glazed Carrots
- Pan-Fried Potatoes
- Pasta
- Green Beans
- Baked Potatoes
- Sweet Plantains
- Fresh Bread
How To Store
To store, transfer the mushrooms into an airtight container or reusable silicone bag.
It keeps for up to 4 days in the refrigerator and 2 months in the freezer.
For more cozy recipes, check out Fall Soup Recipes.
Tomato Braised Mushroom
Ingredients
- 2 tablespoons vegan butter
- 20 ounces baby bella mushrooms sliced
- 1/4 teaspoon salt
- 2 cups not-beef stock (see notes)
- 3 tablespoons tomato paste
- 3 roma tomatoes ripe, roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon chili powder
- 1 tablespoon oil
- 1 cup red onion chopped
- 3 garlic cloves crushed
- 1 teaspoon sugar
Instructions
- In a large non-stick pan, heat butter over medium-high heat. Once the butter has melted and begun to bubble, add the mushrooms and stir.
- Increase heat to high and cook the mushrooms have some golden brown bits forming. Add a pinch of salt and combine. Turn off heat and set the pan aside.
- Add stock tomato paste, tomatoes, soy sauce, and chili powder. Blend on high until smooth. Set aside.
- Add one tablespoon of oil to a dutch oven over medium heat. Add the chopped onion and cook for 3 minutes. Add crushed garlic and cook for 1 minute. Transfer the mushrooms to a large dutch oven and combine them with garlic and onion.
- Pour the blended tomato sauce into the dutch oven and combine ingredients. Increase temperature and bring ingredients to a boil. Once at a boil, reduce heat to medium-low to a soft simmer. Cover with a lid. Cook for 1 hour until the sauce is thick.
- Stir in sugar to the tomato braised mushroom to balance out the acidity. To further thicken, cook for another 5 minutes or so without a lid.
Notes
- For the stock, I used one Not-Beef Bouillon Cube from Edward & Sons with 2 cups of hot water. Feel free to use your broth of choice.
- The mushrooms may be acidic due to the tomato sauce. Add sugar to balance it out.
Nutrition
Did you try out this Tomato Braised Mushrooms recipe?
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