Winter Portabella Mushroom Stew

- Ready In:
- 10mins
- Serves:
- Units:
Nutrition Information
3
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ingredients
- 4 tablespoons olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 teaspoons chopped fresh rosemary
- 8 ounces portabella mushrooms, sliced 1/2-inch thick, gills removed
- 1 lb large white mushroom, thickly sliced
- 1 (14 1/2 ounce) can diced tomatoes
- 3 tablespoons tomato paste
- 2 garlic cloves, minced
- 1 teaspoon sherry wine vinegar
- 2 tablespoons butter (optional)
- salt & fresh ground pepper, to taste
- 2 pinches red pepper flakes
directions
- 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 sauté until nicely browned, about 5 minutes.
- Add portabellas to the onion mixture and repeat sautéing 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.
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RECIPE MADE WITH LOVE BY
@Mimi Bobeck
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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.
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