1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. 2. Add onions and rosemary and cook stirring occasionally, until lightly browned, about 12 minutes; remove to a bowl. 3. Return the pan to the stove and add half the remaining oil. 4. When it's hot, add the portabella mushrooms and sauté until nicely browned, about 5 minutes. 5. Add portabellas to the onion mixture and repeat sautéing with the remaining oil and the white mushrooms. 6. Return everything to the pan and add the tomatoes, tomato paste, garlic, 1-1/2 cups water and vinegar. 7. Simmer gently for 12 to 15 minutes, then swirl in the butter. 8. Season with salt, pepper and red pepper flakes. ---------------------------------------------------------------------------
Nutrition
Ingredients
