created: 2004-10-27 13:07:54
Good with polenta Adapted from Deborah Madison
1/4 cup olive oil 1 large onion, chopped 2 tsp chopped rosemary salt and pepper 2 pinches red pepper flakes 1/2 lb portobello mushrooms, sliced 3/8 inch thick, gills removed 1 lb large white mushrooms, thickly sliced 2 garlic cloves, minced 3 tbsp tomato paste/puree 1 1/2 cups mushroom stock 1 tsp red wine vinegar 2 tbsp chopped parsley Heat oil in large skillet over medium heat. Add onion, red pepper flakes and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Add mushrooms and saute until nicely browned and reduced in size by about half. Add garlic, tomato paste, stock, vinegar, salt and pepper. Simmer gently for 12-15 minutes. Add parsley and serve.