- 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
- 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.
This was awesome my picky toddlers loved it.
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!!
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.