Portobello-Mushroom Stew

Ingredients

• 0.3 teaspoon pepper black
• 1 pound button mushrooms sliced
• 0.3 teaspoon pepper red crushed
• 1 teaspoon rosemary dried
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 2 tablespoons olive oil divided
• 2 cups onion chopped
• 0.5 pound portabello mushrooms sliced ()
• 0.3 teaspoon salt 
• 1 teaspoon sherry vinegar 
• 0.8 cup mushroom stock quick
• 3 tablespoons tomato paste 
• 1 cup water 
• 4 cups wild-rice pilaf wild cooked (such as Uncle Ben's Blend or Lundberg's Wehani Rice Pilaf)

Equipment

• frying pan

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Add onion and rosemary; saut 12 minutes or until browned. Stir in red pepper; remove from pan.
3. Heat 1 1/2 teaspoons oil in skillet over medium heat.
4. Add portobello mushrooms; saut 5 minutes.
5. Add to onion mixture.
6. Heat 1 1/2 teaspoons oil in skillet over medium heat.
7. Add button mushrooms; saut 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.