Nostalgic Foodie

Winter Portabella Mushroom Stew

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5 from 1 vote

Winter Portabella Mushroom Stew

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: mushroom soup, mushroom stew, soup, stew
Servings: 4
Calories: 258kcal

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!

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