Portobello-Mushroom Stew

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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.
4 servings (serving size: 3/4 cup stew and 1 cup rice)


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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
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)


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.

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.

Created date

May 2004

Nutritional Information

Calories 371
Caloriesfromfat 23 %
Fat 9.5 g
Satfat 1.4 g
Monofat 6.1 g
Polyfat 1.2 g
Protein 10.4 g
Carbohydrate 65.9 g
Fiber 5.9 g
Cholesterol 0.0 mg
Iron 3.7 mg
Sodium 470 mg
Calcium 72 mg