Winter Portobello Stew

February 15, 2010

This is sooooooo yummy. It’s so hearty it’s almost like a beef stew. We love this on a cold, snowy, wintry night in January.

1/4 cup olive oil

1 large onion, diced into 1/2-inch pieces dice

2 teaspoons chopped rosemary

Salt and pepper, to taste

2 pinches red pepper flakes

1/2 pound portabella mushrooms, sliced 3/8-inch thick, gills removed

1 pound large white mushrooms, thickly sliced

2 garlic cloves, minced

3 tablespoons tomato paste

11/2 cups Quick Mushroom Stock (recipe follows), Wild Mushroom Stock or water

1 teaspoon sherry vinegar

2 tablespoons butter (optional)

2 tablespoons chopped parsley or tarragon

Heat 1 tablespoon oil in large skillet over medium heat. Add onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper and red pepper flakes and remove to a bowl. Return pan to medium heat and add half remaining oil. When pan is hot, add portabella mushrooms and saute until nicely browned, about 5 minutes. Add them to bowl with onions, and repeat with remaining oil and white mushrooms. Return everything to pan and add garlic, tomato paste, stock and vinegar. Simmer gently 12 to 15 minutes, then swirl in butter. Add parsley and taste for salt and pepper. Makes 4 servings.

– Vegetarian Cooking for Everyone by Deborah Madison

Quick Mushroom Stock

1/4 cup or more dried porcini mushrooms

2 teaspoons olive oil

1 onion, coarsely chopped

1 carrot, chopped

1 large garlic clove, chopped

2 mushrooms, sliced, plus any trimmings

2 teaspoons tomato paste

1 tablespoon fresh marjoram or 1 teaspoon dried (or I use Thyme)

1/2 cup dry white or red wine (red makes it much heartier)

1 tablespoon flour

Salt and pepper, to taste

1 teaspoon red wine vinegar

Cover dried mushrooms with 1 1/2 cups hot water and set aside. Heat oil in saucepan over high heat. Add chopped onion, carrot, garlic and mushrooms. Saute, stirring occasionally, until well-browned, about 10 minutes. Reduce heat to medium, stir in tomato paste, marjoram and wine, and sprinkle on flour. Cover pan and cook until wine is reduced to syrupy glaze, about 3 minutes. Add porcini and their soaking water, 1/2 teaspoon salt, a little pepper and vinegar and simmer 20 minutes. Strain well (I feel guilty straining out all the goodies so I just add the whole shebang to the stew!). Remove porcini and use in stews or other dishes (same goes here). Concentrate stock by simmering it, uncovered, until desired strength. Makes about 1 cup.

– Vegetarian Cooking for Everyone by Deborah Madison

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