Winter Portobello Mushroom Stew

Lent is the perfect time to try some of those heavenly vegetarian dishes that are floating around out there.  I could easily be vegetarian.  A quick stew with big flavors.  Serve with soft polenta, mashed potatoes, fresh pasta or stone ground grits.

Winter Portobello Mushroom Stew
about 4 servings
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Adapted from Vegetarian Cooking For Everyone

1/4 cup olive oil
1 large onion, cut into 1/2-inch dice
2 teaspoons chopped rosemary
Salt and pepper freshly ground
2 pinches of red pepper flackes
1/2 pound portobello mushrooms sliced 3/8-inch thick, gills removed
1 pound large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tablespoons tomato paste
1 1/2 cups vegetable stock or water
1 teaspoon sherry vinegar
2 tablespoons butter
2 tablespsoons chopped parsley or tarragon

Heat 1 tablespoons of the oil in a large skillet over medium heat.  Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes.  Season with salt, pepper, and red pepper flakes and remove to a bowl.

Return the pan to medium heat and add half the remaining oil.  When it's hot, add the portobello mushrooms and saute' until nicely browned, about 5 minutes.  Add them to the onion and repeat with the remaining oil and white mushrooms.  Return everything to the pan and add the garlic, tomato paste, stock,, and vinegar.  Simmer gently for 12 to 15 minutes, then swirl in the butter.  Add the parsley, taste for salt, and season with pepper.

 

 

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