Tomato and Mushroom Stew
1 large white onion, diced
3 cloves roasted garlic
2 roasted red peppers
2 large cans good whole plum tomatoes
1 can fire roasted diced tomatoes
1 pkg oyster mushrooms
1 pkg shiitake mushrooms
1 portobello mushroom, diced
2 stalks of Mint
1/4 c. cilantro, chopped
2 T balsamic vinegar
Start by blending up your plum tomatoes, roasted red peppers, and garlic, then put to the side. In your soup making pot put 1/2 c of olive oil and get it nice and hot, then toss in your onions and mushrooms that have been roughly chopped and season with salt and pepper. When your mushrooms are nicely golden brown (to get this do not stir them too much, just let them sit for a few minutes with out disturbing them.) stir then up and then add your diced tomatoes, your blended mixture, and your balsamic vinegar. Then let it simmer for 15 or so minutes before adding your fresh herbs. At the end just stir in the herb, season, and serve.
I love this stew, it is fresh, hearty without being heavy, and super fast!
I like to serve this stew a few different ways- you can garnish with a spoonful of sour cream, more cilantro, and some tortilla chips....or you can garnish with fresh basil, a drizzle of nice olive oil, and garlic bread, maybe even a little Parmesan cheese....or keep it traditional and serve it up with a nice grilled cheese- maybe some nice cheddar cheese on grilled sour dough...so many options, maybe you should try them all!