Winter Portabella Mushroom Stew

By MaryGladys

Ingredients

• 4 Tbs olive oil
• 1 large onion, cut into 1/2-inch dice
• 2 tsp chopped fresh rosemary
• 8 oz portabella mushrooms, sliced 1/2-inch thick, gills removed
• 1 lb large white mushrooms, thickly sliced
• 1 can (14.5 ounces) diced tomato
• 3 Tbs tomato paste
• 2 garlic cloves, minced
• 1 tsp sherry vinegar
• 2 Tbs butter (optional)
• Salt, to taste
• Ground black pepper, to taste
• 2 pinches Red pepper flakes

Details

Servings 1

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.