"A quick and reliable stew with big flavors and many applications. It's best if you can use mushroom stock, but not impossible without it. Serve with soft polenta, mashed potatoes, fresh Rosmary Pasta, Wehani Rice Pilaf." Vegetarian Cooking for Everyone
Heat 1 tbs of the oil in a large skillet over medium heat. Add the onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt and pepper, and red pepper flakes and remove to a bowl.
Return the pan to medium heat and add half the remaining oil. When it's hot, add the portobello mushrooms and saute until nicely browned, about 5 minutes. Add them to the onion and repeat with the remaining oil and white mushrooms. Return everything to the pan and add the garlic, tomato paste, stock and vinegar. Simmer gently for 12-15 minutes, swirl in the butter. Add the parsley, taste for salt, and season with pepper.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 176 | ||
Calories from Fat: 136 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 138.2mg | 5 % | |
Potassium 472.3mg | 12 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 7.6g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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