WINTER PORTABELLA MUSHROOM STEW

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Winter Portabella Mushroom Stew image

Make and share this Winter Portabella Mushroom Stew recipe from Food.com.

Provided by Mimi Bobeck

Categories     Stew

Time 10m

Yield 1 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 859.5, Fat 57.3, SaturatedFat 8, Sodium 1316.2, Carbohydrate 79.4, Fiber 18.5, Sugar 39.3, Protein 27

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