Prep: 8 minutes
Cook: 24 minutes
Yield: 4 to 6 servings

Among the many ventures in my life, I went through a vegetarian stage. I loved nothing more than rich, earthy beefy mushrooms as a satisfying sub for meat. Beef broth (you can use veg if you want to keep it pareve) and red wine make this a really sumptuous side.


  • 1/2 cup beef or vegetable broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tomato paste
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 pounds button or cremini mushrooms, quartered
  • 2/3 cup dry red wine
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried


  1. Whisk the broth, Dijon, tomato paste, salt, and pepper in a small bowl until smooth; set aside.
  2. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and cook until slightly softened, about 5 minutes. Add the garlic and sauté 2 minutes more. Add the mushrooms and sauté until golden brown, 5 minutes. Raise the heat to high and add the wine. Cook, stirring and scraping the browned bits from the bottom of the pan with a wooden spoon, until the wine evaporates, about 5 minutes. Add the broth mixture, reduce the heat to a simmer, and cook until slightly thickened, 2 to 3 minutes. Add the thyme and parsley and stir to combine. Serve warm.


Makes a great dairy appetizer cooked with white wine and vegetable broth and topped with a little goat cheese or feta.

Dress it Up

Mushroom Phyllo Cups

Serve in individual phyllo cups.

You will need 12 sheets (12 x 16½ inches) frozen phyllo dough, thawed. Stack 4 layers at a time, spraying each layer with cooking spray. Cut the phyllo stacks into six 5½ x 6-inch pieces and press them into muffin cups. Fill each cup with 2 tablespoons cooled mushrooms. Bake at 375°F until golden brown, 10 to 12 minutes. Garnish with a sprinkling of chopped fresh parsley before serving. Makes 18.

Make it a Meal

Top your favorite steak with these mushrooms.

Make it Pareve

Sub in vegetable broth for the beef broth and white wine for the red. The red wine doesn’t make this dish “meat,” of course, but once you switch from beef to vegetable broth the white wine is a better match.

Pair It

Shiloh Winery Secret Reserve Shiraz. The earthy rich flavors of this recipe will pair perfectly with an aged shiraz. This robust Israeli shiraz was made for this dish.