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YIELD: 4 Portions

• 4.00 tablespoons olive oil
• 1.00 large onion, cut into 1/2-inch dice
• 2.00 teaspoons chopped fresh rosemary
• 8.00 ounces portabella mushrooms, sliced 1/2-inch thick, gills removed
• 1.00 pound large white mushrooms, thickly sliced
• 1.00 can (14.5 ounces) diced tomato
• 3.00 tablespoons tomato paste
• 2.00 garlic cloves, minced
• 1.00 teaspoon sherry vinegar
• 2.00 tablespoons butter (optional)
• 0.00 Salt and ground black pepper, to taste
• 2.00 pinches red pepper flakes

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 saute until nicely browned, about 5 minutes.

Add portabellas to the onion mixture and repeat sauteing 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.

The Mushroom Council (


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