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Winter Portabella Stew

Submitted by: Mary on 10/01/2005
1696 views
2.88 avg rating
184 votes
 
 
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Ingredients

1/4 C Olive oil
1 Onion, cut into 1/2-inch dice
2 t Chopped fresh rosemary
8 ozs Portabella mushrooms, sliced 1/2-inch thick, gills removed
16 ozs Large white mushrooms, thickly sliced
1 (14 1/2 oz) Can diced tomatoes
3 T Tomatoe paste
2 Garlic cloves, minced
1 t Sherry wine vinegar
2 T Butter
Salt & fresh ground pepper, to taste
1/8 t Red pepper flakes

Directions

Heat 1 T 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 saute until nicely browned, about 5 minutes.



Add portabellas to the onion mixture and repeat sauteing 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.

Servings

4

Calories

10.75

Time to prepare

5 minutes

Difficulty

Easy
 

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