Winter Portabella Mushroom Stew

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. 1

   Heat 1 tablespoon oil in large nonstick skillet over medium heat.

2. 2

   Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl.

3. 3

   Return the pan to the stove and add half the remaining oil.

4. 4

   When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes.

5. 5

   Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms.

6. 6

   Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar.

7. 7

   Simmer gently for 12 to 15 minutes, then swirl in the butter.

8. 8

   Season with salt, pepper and red pepper flakes.