Winter Portabella Mushroom Stew

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Winter Portabella Mushroom Stew

 

4 tbsps. olive oil

1 large onion, cut into 1/2-inch dice

2 tsps. chopped fresh rosemary

8 ozs. portabella mushrooms, sliced 1/2-inch thick, gills removed

1 lb. large white mushrooms, thickly sliced

1 14.5 ounce can diced tomato

3 tbsps. tomato paste

2 garlic cloves, minced

1 tsp. sherry vinegar

2 tbsps. butter, optional

salt, to taste

ground black pepper, to taste

2 pinches red pepper flakes

 

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onions

and rosemary and cook stirring occasionally, until lightly browned, about 12

minutes; remove to a bowl.

Return the pan to the stove and add half the remaining oil. When it's hot, add

the portabella mushrooms and saute until nicely browned, about 5 minutes. Add

portabellas to the onion mixture and repeat sauteing with the remaining oil and

the white mushrooms.

Return everything to the pan and add the tomatoes, tomato paste, garlic, 1 1/2

cups water and vinegar. Simmer gently for 12 to 15 minutes, then swirl in the

butter. Season with salt, pepper and red pepper flakes. Serves 4.

 

 

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