Winter Portabella Mushroom Stew |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 1 |
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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:
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.
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