v:gourmet

This is incredibly delicious. 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

2 teaspoons chopped rosemary

salt and pepper, to taste

2 pinches red pepper flakes

1/2 pound portobella mushrooms, sliced 3/8-inch thick

1 pound large white mushrooms, thickly sliced

2 garlic cloves, minced

3 tbsps tomato paste

1 1/2 cups quick mushroom stock or water

1 teaspoon sherry vinegar

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 portobella 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. Add parsley and taste for salt and pepper. Makes 4 servings.

– Adapted from Vegetarian Cooking for Everyone by Deborah Madison