Ingredients
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4 tablespoons olive oil
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1 large onion, cut into 1/2-inch dice
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2 teaspoons chopped fresh rosemary
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8 ounces portabella mushrooms, sliced 1/2-inch thick, gills removed
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1 (14 1/2 ounce) can diced tomatoes
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3 tablespoons tomato paste
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2 garlic cloves, minced
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1 teaspoon sherry wine vinegar
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2 tablespoons butter
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2 pinches red pepper flakes
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salt & fresh ground pepper, to taste
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1 lb large white mushroom, thickly sliced
Instructions
- 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.
- Return the pan to the stove and add half the remaining oil.
- When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes.
- Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms.
- 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.