Winter Portabella Mushroom Stew layers portabella and white mushrooms with onion, rosemary, tomatoes, garlic and sherry wine vinegar for a deeply savory stovetop stew.
Winter Portabella Mushroom Stew
Servings: 4
Ingredients
- 4 tbsp olive oil
- 1 large onion diced
- 2 tsp fresh rosemary chopped
- 8 oz portabella mushrooms sliced ½ inch thick, gills removed
- 1 lb white mushrooms sliced
- 14½ oz tomatoes canned, diced
- 3 tbsp tomato paste
- 2 cloves garlic minced
- 1 tsp sherry wine vinegar
- 2 tbsp butter optional
- 2 pinches red pepper flakes
- salt and fresh ground pepper to taste
Instructions
- 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, 1½ cups water and vinegar.
- Simmer gently for 12 to 15 minutes, then swirl in the butter. Season with salt, pepper and red pepper flakes.
- Serve, and enjoy!
Nutrition
Calories: 258kcal | Carbohydrates: 16g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 986mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1230IU | Vitamin C: 22.4mg | Calcium: 29mg | Iron: 1.5mg
