PORTOBELLO MUSHROOM STEW ALA GEO

PORTOBELLO MUSHROOM STEW ALA GEO image

Yield 4

Number Of Ingredients 12

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1 lge onion, chopped
1 T fresh rosemary (1 t dried)
2 T olive oil, divided
2 (6 oz) pkgs portobello mushrooms, sliced 1/2" thick
1 lb white mushrooms, sliced 1/4" thick
1 (14.5 oz) cn diced tomatoes, undrained
3 T tomato paste
2 cloves garlic, minced
1 C broth of choice
1 T sherry vinegar or white wine vinegar
salt & pepper to taste
1/4 t crushed red pepper

Steps:

Heat lge skillet coated w/ cooking spray. Add onion and rosemary. Cook 12 mins, until onion is slightly browned. Remove to a bowl. Return skillet to stove, add 1 T olive ok and heat over med heat. Add portobellos and cook 7 mins or until browned. Add portobellos to the onion mixture. Repeat cooking procedure w/ white mushrooms and the remaining 1 T of olive oil. Transfer the portobello/onion mixture and white mushrooms to a 4-6 qt saucepan. Add tomatoes, tomato paste, garlic, broth and vinegar. Mix well, bring to a boil and let simmer 20-30 mins. Season w/ salt and pepper to taste and add the red pepper flakes. Serves 4.