Portobello-Mushroom Stew

• 2 tablespoons olive oil, divided
• 2 cups chopped onion
• 1 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper
• 4 cups (1/2-inch-thick) sliced portobello mushrooms (about 1/2 pound)
• 5 cups sliced button mushrooms (about 1 pound)
• 1 cup water
• 3 tablespoons tomato paste
• 1 teaspoon sherry vinegar
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups cooked wild-rice pilaf (such as Uncle Ben's Wild Blend or Lundberg's Wehani Rice Pilaf)

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and rosemary; saute 12 minutes or until browned. Stir in red pepper; remove from pan.
2. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add portobello mushrooms; saute 5 minutes. Add to onion mixture. Heat 1 1/2 teaspoons oil in skillet over medium heat. Add button mushrooms; saute 5 minutes. Return onion mixture to pan. Stir in 1 cup water and next 4 ingredients (water through garlic), and simmer 15 minutes. Stir in parsley, salt, and black pepper. Seve with rice.

olive oil, onion, rosemary, red pepper, portobello mushrooms, button mushrooms, water, tomato paste, sherry vinegar, garlic, parsley, salt, black pepper, pilaf

Taken from www.myrecipes.com/recipe/portobello-mushroom-stew (may not work)