¼ cup olive oil
1 large onion, diced into *-inch pieces dice
2 teaspoons chopped rosemary
Salt and pepper, to taste
2 pinches red pepper flakes
½ pound portabella mushrooms, sliced "-inch thick, gills removed
1 pound large white mushrooms, thickly sliced
2 garlic cloves, minced
3 tablespoons tomato paste
1½ cups Quick Mushroom Stock (recipe follows), Wild Mushroom Stock or water
1 teaspoon sherry vinegar
2 tablespoons butter (optional)
2 tablespoons chopped parsley or tarragon

        Heat 1 tablespoon oil in large skillet over medium heat. Add onion and rosemary and cook, stirring occasionally, until lightly browned, about 12 minutes. Season with salt, pepper and red pepper flakes and remove to a bowl.

        Return pan to medium heat and add half remaining oil. When pan is hot, add portabella mushrooms and saute until nicely browned, about 5 minutes. Add them to bowl with onions, and repeat with remaining oil and white mushrooms. Return everything to pan and add garlic, tomato paste, stock and vinegar. Simmer gently 12 to 15 minutes, then swirl in butter. Add parsley and taste for salt and pepper. Makes 4 servings.

- Vegetarian Cooking for Everyone (Broadway; $35)

Quick Mushroom Stock

¼ cup or more dried porcini mushrooms
2 teaspoons olive oil
1 onion, coarsely chopped
1 carrot, chopped
1 large garlic clove, chopped
2 mushrooms, sliced, plus any trimmings
2 teaspoons tomato paste
1 tablespoon fresh marjoram or 1 teaspoon dried
½ cup dry white or red wine
1 tablespoon flour
Salt and pepper, to taste
1 teaspoon red wine vinegar

        Cover dried mushrooms with 1 ½ cups hot water and set aside. Heat oil in saucepan over high heat. Add chopped onion, carrot, garlic and mushrooms. Saute, stirring occasionally, until well-browned, about 10 minutes. Reduce heat to medium, stir in tomato paste, marjoram and wine, and sprinkle on flour. Cover pan and cook until wine is reduced to syrupy glaze, about 3 minutes.

        Add porcini and their soaking water, ½ teaspoon salt, a little pepper and vinegar and simmer 20 minutes. Strain well. Remove porcini and use in stews or other dishes. Concentrate stock by simmering it, uncovered, until desired strength. Makes about 1 cup.

- Vegetarian Cooking for Everyone

Fall River Vegetable Stew

1 large onion, chopped
4 garlic cloves, pressed or minced
3 tablespoons olive oil
5 small potatoes, cut into chunks
2 large carrots, cut into *-inch rounds
2 tablespoons sweet Hungarian paprika
1 cup water or vegetable stock
1 28-ounce can whole tomatoes, crushed
2 bay leaves
1 cup dry red wine
About ½ pound green beans, trimmed and halved
3 cups sliced mushrooms
1 cup corn, fresh or frozen
Salt and pepper, to taste

        Saute onion and garlic in olive oil until onion softens. Stir in potatoes, carrots and paprika and saute 3 to 4 minutes. Pour in water or stock, tomatoes, bay leaves and wine. Cover and simmer 10 minutes.

        Add beans and mushrooms and continue to simmer, covered, about 20 minutes, stirring occasionally. Mix in corn and simmer 15 minutes more, or until potatoes and carrots are tender. Add salt and pepper to taste. Makes 5 to 6 servings.

- Sundays at Moosewood Restaurant (Fireside; $23)

Moosewood Vegetable Stock

2 large, unpeeled potatoes, quartered
2 large carrots, peeled and thickly sliced
1 large onion, peeled and quartered
1 celery rib, chopped
1 apple or pear, seeded and chopped
1 bay leaf
12 peppercorns
Several garlic cloves, unpeeled (optional)
1 small tomato, diced (optional)
10 cups cold water

        Put all ingredients in large pot, bring to boil and simmer, covered, 45 minutes to an hour. Strain. Makes about 2* quarts.

- Sundays at Moosewood Restaurant

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