Braised Mushrooms with Tomato Sauce & Herbs

If you have a mountain of mushrooms on hand and you’re not sure what to do with them, this is the recipe. 

These braised mushrooms are simmered low and slow in a tomato-rich sauce with aromatic dried herbs, mushroom stock, and just a hint of vinegar to brighten everything up. It’s a flavorful, umami-packed vegan side dish that goes with just about anything, including pressure cooker black beans.

Although it takes a bit of time to pull together, it’s absolutely worth the wait. Every bite is juicy, tender, and deeply savory, perfect for elevating your next plant based dinner. Serve it alongside pasta with zucchini sauce, load it over fluffy white rice, or if you’re feeling adventurous, spoon it over a creamy, savory oatmeal.

We love this dish paired with something hearty like Puerto Rican rice, baked potatoes, or vegetable-loaded quinoa. But no matter what you pair it with, this mushroom-forward dish will always steal the show.

Note: This recipe has been updated to boost flavor and simplify the cooking process. We skipped unnecessary steps, added more depth with pantry-friendly ingredients, and made it all come together in just one pan.

Jump to:

• What Does “Braising” Mean? 
• Why You’ll Love This
• How to Clean Mushrooms 
• What Kind of Mushrooms to Use 
• Ingredients & Substitutions
• Step-by-Step Recipe
• Tips for the Best Braised Mushrooms
• What To Serve With Braised Mushrooms
• How to Store Braised Mushrooms
• More Recipes with Mushrooms
• Braised Mushrooms FAQs
• Braised Mushrooms with Tomato Sauce & Herbs

What Does “Braising” Mean? 

Braising is all about low and slow cooking. First, the primary ingredients like mushrooms are browned to bring out a deep, savory flavor. 

Then, they’re simmered gently in a small amount of liquid, like broth or tomato sauce, until tender and infused with whatever they’re cooking in. 

It’s a go-to method for cozy, comforting meals that are rich, flavorful, and satisfying without a lot of hands-on work. Think of it as the slow dance of cooking: simple, but powerful. It’s so, damn, delicious. 

Why You’ll Love This

• It’s bursting with umami flavor. The combo of sautéed mushrooms, tomato paste, and mushroom broth gives this dish a rich, deep flavor you won’t forget. It’s savory, earthy, and just a little tangy in the best way.
• A great way to use up mushrooms. If you overdid it at the store or found a great deal on mushrooms, this is a solid way to cook them all at once. The recipe uses nearly 1.5 pounds of mushrooms and you’ll be glad it does.
• Pairs well with almost anything. Serve it with quinoa, rice, mashed potatoes, or even roasted veggies. It’s versatile, cozy, and brings the flavor to every plate.

How to Clean Mushrooms 

We like to keep things easy and efficient. To clean the mushrooms, we filled a large mixing bowl with water, added the mushrooms, and gently swished them around to loosen any dirt. We drained and rinsed them a few times until the water ran clear, then laid them out to dry on a clean towel. 

If you prefer, you can also wipe each mushroom with a damp paper towel or cloth, whatever works best for you. The goal is to get rid of any grit without soaking them too long.

What Kind of Mushrooms to Use 

While some mushrooms bring extra bold flavor, meaty texture, or that crave-worthy umami punch, we’re keeping it simple with baby bella mushrooms for this recipe. They’re widely available, budget-friendly, and hold up beautifully during braising.

That said, feel free to swap in other varieties like portobello for a heartier bite, oyster mushrooms (my personal favorite for their delicate texture), shiitake for earthy depth, or even common white mushrooms if that’s what you’ve got.

Pro tip: If you have an Asian grocery store nearby, definitely check it out. They often stock a great selection of mushrooms that are fresh, flavorful, and usually priced better than your regular grocery store. It’s a small treasure trove for mushroom lovers!

Ingredients & Substitutions

• Baby bella mushrooms: These cremini mushrooms hold up well to braising and offer a naturally meaty, umami-packed flavor. Slice them thick so they don’t disappear in the sauce.
• Olive oil: Used to sauté the onions and mushrooms, adding richness and helping develop flavor. You can sub with avocado oil if preferred.
• Red onion: Red onions add a subtle sweetness that balances the acidity of the tomatoes. A yellow or white onion will also work.
• Garlic: A must in any savory dish. It adds depth and warmth. Fresh is best here, but pre-minced works in a pinch.
• Tomato paste: Concentrated tomato flavor that adds umami and richness. Don’t skip this, it builds the base of the sauce.
• Crushed tomatoes or tomato purée: Gives the dish body and bright tomato flavor. Use whichever you have on hand.
• Mushroom broth: Brings a deep, earthy backbone to the sauce. If you don’t have mushroom broth, veggie broth is fine but mushroom is best for full flavor.
• Red wine vinegar: Adds a little brightness and contrast to balance the richness. A splash of balsamic vinegar could work too.
• Dried thyme and oregano: These herbs add a classic, Mediterranean flair that pairs perfectly with tomatoes. If you prefer fresh herbs, use them at the end instead.
• Salt, black pepper, and brown sugar: Season to taste. Salt sharpens everything, pepper adds kick, and the brown sugar (optional) cuts through the acidity for a balanced finish.

Step-by-Step Recipe

1. Sauté the onions and garlic until golden. .Heat 1 tablespoon olive oil over medium-low. Add finely chopped red onions and cook for about 15 minutes, stirring occasionally, until soft and golden. Add garlic and sauté for 1 more minute. Remove from pan and set aside.
2. Brown the mushrooms.  In the same pan, heat 2 tablespoons olive oil over medium-high. Add sliced mushrooms and ¼ teaspoon salt. Cook undisturbed for 5 minutes, then stir occasionally until they release their moisture and begin to brown, about 10 minutes total. Stir in the cooked onions, garlic, and dried herbs. Cook another minute.
3. Build the sauce and simmer. Lower the heat to medium. Stir in the tomato paste and cook for 2 to 3 minutes, then add crushed tomatoes, mushroom broth, red wine vinegar, remaining salt, and pepper. Stir to combine and scrape up the browned bits. Cover and simmer on low for 15 minutes, then uncover and cook 5 to 10 more minutes until thick and glossy. Taste and adjust salt, vinegar, or stir in brown sugar to balance.

Tips for the Best Braised Mushrooms

• Don’t rush the onions. Slow-cooked onions add natural sweetness and depth. It’s worth the extra time.
• Brown the mushrooms properly. Let them sit before stirring so they can develop that delicious golden crust.
• Taste and adjust at the end. Tomatoes and broth vary, so give it a taste and tweak salt, vinegar, or sugar as needed.
• Let the sauce reduce. The longer it simmers uncovered, the richer and thicker the sauce will become.

What To Serve With Braised Mushrooms

This dish is all about flexibility. Serve it over fluffy white rice, creamy mashed potatoes, or fork-tender air fryer sweet potatoes. It’s also perfect next to roasted vegetables, green beans, or even crusty bread to soak up all that saucy goodness. 

Want to bulk it up? Pair with pasta, quinoa, or a hot bowl of tomato soup. And if you’re feeling creative, ladle it onto a savory oatmeal base and top with fresh herbs.

How to Store Braised Mushrooms

Store leftover braised mushrooms in an airtight container in the fridge for up to 3 days. The flavors deepen over time, making it even better the next day. Reheat gently on the stovetop or microwave until warmed through. You can also freeze for up to a month. Just thaw and reheat when ready to serve.

More Recipes with Mushrooms

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Braised Mushrooms FAQs