What's This?
Serving size 8
Prep Time
Total Time


1 ½ cup red wine¼ oz dried mushrooms, such as porcini4 lb assorted root vegetables, peeled (see tip)8 oz white mushrooms, halved if large2 large onion, sliced2 Tbsp chopped fresh thyme or 2 teaspoon dried1 Tbsp tomato paste1 tsp salt¼ tsp freshly ground pepper4 cup mushroom broth (see shopping tip) or reduced-sodium beef broth4 bay leaf


1. Preheat oven to 350°F.

2. Place wine in a small saucepan and heat until steaming. Remove from the heat, add dried mushrooms and let stand while you prepare the vegetables.

3. If using carrots, cut into 3-inch pieces. If using parsnips, quarter lengthwise and remove the woody core, then cut into 3-inch pieces. Cut any round roots (beets, turnips, rutabaga and/or celeriac) into 1-inch-wide wedges. Place the roots, white mushrooms and onions in a large (12-by-15-inch) roasting pan.

4. Line a sieve with cheesecloth or a coffee filter and place over a measuring cup or small bowl. Strain the wine-mushroom mixture through the sieve, reserving the wine. Coarsely chop the mushrooms and whisk them into the wine along with thyme, tomato paste, salt and pepper. Pour over the vegetables; add broth and bay leaves. Cover the roasting pan with foil.

5. Bake, stirring occasionally, for 1 1/2 hours. Uncover and continuing baking, stirring occasionally, until the vegetables are very tender, about 30 minutes more. Discard bay leaves.


Tip: Beets, carrots and parsnips are easily peeled with a vegetable peeler, but for tougher-skinned roots like celeriac, rutabaga and turnips, removing the peel with a knife can be easier. Cut off one end of the root to create a flat surface to keep it steady on the cutting board. Follow the contour of the vegetable with your knife. If you use a vegetable peeler on the tougher roots, peel around each vegetable at least three times to ensure all the fibrous skin has been removed.

Shopping tip: Mushroom broth can be found in the natural-foods section of large supermarkets and in natural-foods stores.


To Make Ahead: Cover and refrigerate for up to 1 day. Reheat slowly in the oven or on the stovetop.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 151
  • Total Fat 1 gm
  • Saturated Fat 0 gm
  • Sodium 694 mg
  • Total Carbohydrates 26 gm
  • Fiber 7gm
  • Protein 4 gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Wine, Diabetic, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Vegetable, American, Easy, Braising, Fall, Winter, Christmas, Thanksgiving, New Year, Entertaining

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