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Portobello-Mushroom Stew

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

Nutrition 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

How to Make It

  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.