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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a quick, reliable stew with big flavors and many applications. It's best made with the mushroom stock, but not impossible without it. Serve with rice pilaf, soft polenta, or mashed potatoes. Ingredients:
2 tablespoons olive oil, divided |
2 cups chopped onion |
1 teaspoon dried rosemary |
1/4 teaspoon crushed red pepper |
4 cups (1/2-inch-thick) sliced portobello mushrooms (about 1/2 pound) |
5 cups sliced button mushrooms (about 1 pound) |
1 cup water |
3 tablespoons tomato paste |
1 teaspoon sherry vinegar |
3/4 cup quick mushroom stock or water |
2 garlic cloves, minced |
2 tablespoons chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
4 cups cooked wild-rice pilaf (such as uncle ben's wild blend or lundberg's wehani rice pilaf) |
Directions:
1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and rosemary; sauté 12 minutes or until browned. Stir in red pepper; remove from pan.
2. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add portobello mushrooms; sauté 5 minutes. Add to onion mixture. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add button mushrooms; sauté 5 minutes. Return onion mixture to pan. Stir in 1 cup water and next 4 ingredients (water through garlic), and simmer 15 minutes. Stir in parsley, salt, and black pepper. Seve with rice.
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