Winter Portabella Mushroom Stew

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 1

• 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 ½ 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:

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.

Reviews

[nclpalacios]

This was awesome my picky toddlers loved it.

[Twinkii]

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!!

[*Parsley*]

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.