Autumn Mushroom Stew with Rosemary Mashed Potatoes
INGREDIENTS
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1/4 cup olive oil
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1 large onion, chopped fine
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1 teaspoon fresh rosemary
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1 teaspoon fresh thyme
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1/2 pound portobellos (about 2 large portobellos), gills removed
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1/2 pound chanterelles or other wild mushrooms, roughly chopped into 1-inch pieces
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14 ounces white mushrooms, roughly chopped into 1-inch pieces
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3 cloves garlic
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2 tablespoons tomato paste
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2 cups Mushroom Stock (see recipe below)
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1 teaspoon balsamic vinegar
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2 tablespoons butter
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Vegetable broth, to taste (optional)
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2 tablespoons fresh parsley, chopped
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Salt and freshly ground pepper, to taste
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Read more: http://www.motherearthliving.com/cooking-methods/harvest-season-menu-autumn-mushroom-stew-rosemary-mashed-potatoes.aspx#ixzz2kku9reKc
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