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Winter Portabella Mushroom Stew


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  • 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


Servings 4


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.

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