| |
| Winter Portabella Mushroom Stew |
| |
| 4 Tbs |
|
olive oil |
|
| 1 |
|
large onion, cut into 1/2-inch dice |
|
| 2 tsp |
|
chopped fresh rosemary |
|
| 8 oz |
|
portabella mushrooms, sliced 1/2-inch thick, gills
removed |
|
| 1 lb |
|
large white mushrooms, thickly sliced |
|
| 1 |
|
can (14.5 ounces) diced tomato |
|
| 3 Tbs |
|
tomato paste |
|
| 2 |
|
garlic cloves, minced |
|
| 1 tsp |
|
sherry vinegar |
|
| 2 Tbs |
|
butter (optional) |
|
|
|
Salt, to taste |
|
|
|
Ground black pepper, to taste |
|
| 2 pinches |
|
Red pepper flakes |
|
|
|
|
| |
| 1 |
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. |
| 2 |
Return the pan to the stove and add
half the remaining oil. When it's hot, add the portabella
mushrooms and saute until nicely browned, about 5 minutes.
Add portabellas to the onion mixture and repeat sauteing
with the remaining oil and the white mushrooms. |
| 3 |
Return everything to the pan and add
the tomatoes, tomato paste, garlic, 1-1/2 cups water and
vinegar. Simmer gently for 12 to 15 minutes, then swirl
in the butter. Season with salt, pepper and red pepper
flakes. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
274.77 |
|
| Calories From Fat |
|
177.95 |
|
| |
|
%
Daily Value |
| Total Fat 20.21g |
|
31% |
|
| Saturated Fat 5.55g |
|
27% |
|
| Cholesterol
15.54mg |
|
5% |
|
| Sodium
328.32mg |
|
13% |
|
| Potassium
1201.67mg |
|
34% |
|
| Carbohydrates
21.57mg |
|
7% |
|
| Dietary Fiber 5.54g |
|
22% |
|
| Protein
7.56g |
|
15% |
|
|
|
| |
| Cooking Tips |
| To remove the dark gills from the portabella, scrape
around the underside of the mushroom with a teaspoon. |
| |
| Recipe Type |
| Main Dish, Soup, Vegetarian |
| |
| Recipe Source |
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