VCE: Winter Portobello Mushroom Stew

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* Exported from MasterCook *

 

Winter Portobello Mushroom Stew

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 254

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

1 large onion

cut into 1/2-inch dice

2 teaspoons chopped rosemary

Salt and freshly milled pepper

2 pinches red pepper flakes

1/2 pound portobello mushrooms

sliced 3/8 inch thick -- gills removed

1 pound large white mushrooms -- thickly sliced

2 garlic cloves -- minced

3 tablespoons tomato paste

1 1/2 cups Quick Mushroom Stock or water

(see separate recipe)

1 teaspoon sherry vinegar

2 tablespoons butter -- optional

2 tablespoons chopped parsley or tarragon

 

SERVES 4

 

A quick and reliable stew with big flavors and many applications. It's

best if you can use mushroom stock, but not impossible without it. Serve

with soft polenta, mashed potatoes, fresh Rosemary Pasta, or Wehani Rice Pilaf.

 

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the

onion and rosemary and cook stirring occasionally, until lightly browned,

about 12 minutes. Season with salt, pepper, and red pepper flakes and

remove to a bowl.

 

Return the pan to medium heat and add half the remaining oil. When it's

hot, add the portobello mushrooms and sauté until nicely browned, about 5

minutes. Add them to the onion and repeal with the remaining oil and white

mushrooms. Return everything to the pan and add the garlic, tomato paste,

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

butter. Add the parsley, taste for salt, and season with pepper.

 

 

 

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