Tomato Braised Mushroom
If you're looking for flavor - you came to the right place. This tomato braised mushroom recipe is cooked until golden and then simmered in an umami-packed tomato sauce.
- 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 ripe roma tomatoes or any plum tomato 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
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.
- 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.