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Winter Portobello Mushroom Stew

submitted by sarahjane on Oct-27-04
average rating: 3.0 (from 2 votes)
(this recipe is good for dinner)
(this recipe is suitable for vegetarians)
servings: (not specified)

Good with polenta

Adapted from Deborah Madison

1/4 cup olive oil
1 large onion, chopped
2 tsp chopped rosemary
salt and pepper
2 pinches red pepper flakes
1/2 lb portobello mushrooms, sliced 3/8 inch thick, gills removed
1 lb large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tbsp tomato paste/puree
1 1/2 cups mushroom stock
1 tsp red wine vinegar
2 tbsp chopped parsley

Heat oil in large skillet over medium heat.  Add onion, red pepper flakes and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes.  Add mushrooms and saute until nicely browned and reduced in size by about half.  Add garlic, tomato paste, stock, vinegar, salt and pepper.  Simmer gently for 12-15 minutes.  Add parsley and serve.

steveandsarah, Nov-2-04 22:23:50:
I remembered this being tasty when Sarah made it for us in her apartment in Brooklyn several years ago, and it is still tasty. I served it over barley. It was a good combination in terms of flavour but needed some parsley or something green on top to make it look less evocative of brown-seventies-vegetarian-cooking.
willandleah, Feb-11-05 13:47:20:
This is great for the fall and winter -- meaty and satisfying without the meat. I've put a basic cobbler crust over it to make a mushroom pot pie, which was very nice too.

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