Winter Portabella Mushroom Stew

By á-170456

Ingredients

• 4 tablespoons olive oil
• 1 large onion cut 1/2" dice
• 2 teaspoons chopped fresh rosemary
• 8 ounces portabella mushrooms sliced 1/2" thick, and gills removed
• 1 pound large white mushrooms thickly sliced
• 1 can diced tomatoes - (14 1/2 oz)
• 3 tablespoons tomato paste
• 2 garlic cloves minced
• 1 teaspoon sherry vinegar
• 2 tablespoons butter (optional)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 pinches red pepper flakes

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.