Winter Portabella Mushroom Stew

Total Time
Prep 5 mins
Cook 5 mins

Ingredients Nutrition


  1. Heat 1 tablespoon oil in large nonstick skillet over medium heat.
  2. Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl.
  3. Return the pan to the stove and add half the remaining oil.
  4. When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes.
  5. Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms.
  6. Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar.
  7. Simmer gently for 12 to 15 minutes, then swirl in the butter.
  8. Season with salt, pepper and red pepper flakes.
Most Helpful

5 5

This was awesome my picky toddlers loved it.

4 5

My husband and I enjoyed this dish. I used a little garlic powder instead of the cloves and omitted the butter. We topped it with a some sharp cheddar cheese and it was delightful! Thanks for the recipe!!

5 5

If you love mushrooms, you MUST try this! Chock full of mushrooms! It's nice that the stew is tomato-based (most are milk/cream-based). The fresh rosemary makes it fragrant and delicious. I cut the amount of oil in half and cut the butter in half. Less fat, but still very tasty. I'll make this again; thanx for sharinf the recipe.