By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
129 cal · 620 min
Wild-Mushroom Beef Brisket
Recipe GLPRa216e858bb051c
A rich, French-inspired braise of tender beef brisket infused with umami-deep porcini and wild mushrooms, caramelized onions, and fresh thyme. The meat becomes incredibly tender through slow cooking, creating a deeply flavorful dish perfect for special occasions or family gatherings.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 oz Dried porcini mushrooms
¾ cup Boiling water
7 tbsp Vegetable oil
Beef brisket
2 Medium onions
3 tbsp Balsamic vinegar
3 tbsp All-purpose flour
2 cup Beef broth
8 sprig Fresh thyme sprigs
1½ lb Mixed wild mushrooms
2 tbsp Fresh flat-leaf parsley
Directions
Rehydrate the dried porcini mushrooms by pouring the boiling water over them in a small bowl. Let them soak for 10 minutes until softened, then drain, reserving the soaking liquid. Chop the rehydrated mushrooms and set aside.
Clean the mixed wild mushrooms with a damp cloth and slice them into bite-sized pieces. Toss with 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. Sauté until golden and lightly caramelized, about 8-10 minutes. Season lightly with salt and pepper, then transfer to a plate.
Pat the beef brisket dry and season all over with salt and pepper. Add the remaining 5 tablespoons of vegetable oil to the skillet over medium-high heat. Sear the brisket on all sides until deeply browned, about 12-15 minutes total. Transfer to a slow cooker.
Dice the onions and add them to the skillet with the meat drippings. Cook over medium heat until softened, about 5 minutes. Sprinkle the flour over the onions and stir to coat, cooking for 1 minute to remove the raw flour taste.
Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the skillet. Add the chopped rehydrated porcini mushrooms along with their reserved soaking liquid. Bring to a simmer.
Transfer the contents of the skillet to the slow cooker with the brisket. Arrange the thyme sprigs on top of the meat and liquid. Cover and cook on low for 10 hours (or on high for 6 hours) until the brisket is very tender and shreds easily with a fork.
About 25 minutes before serving, scatter the sautéed wild mushrooms over the brisket. Cover and continue cooking to heat through and allow the flavors to meld.
Transfer the brisket to a cutting board and slice against the grain. Arrange on a serving platter and pour the mushroom-rich braising liquid and all mushrooms over the top. Garnish with finely chopped fresh parsley and serve hot.
Comments
A braise that feeds a crowd well and leans on affordable Charlotte staples—brisket, onion, beef broth—but porcini mushrooms and fresh wild mushrooms mean at least two grocery stops; standard supermarkets like Harris Teeter and Food Lion carry the porcini in the international aisle, but fresh wild mushrooms often require a specialty stop or Asian market. The 620-minute timer is honest for low-and-slow braise, but the recipe assumes you are building flavor over a full afternoon or overnight, which limits weeknight use. Balsamic vinegar and beef broth push the per-serving cost up moderately despite the large yield, and brisket itself is a premium cut; the dish reheats beautifully and improves with time, making it ideal for Sunday meal prep or a weekend dinner where leftovers matter.
Sign in or create a free account to add your review.
