Winter Portabella Mushroom Stew
- 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
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.