Yield: 1 Servings
Measure | Ingredient |
---|---|
2 mediums | Portobello mushrooms, stems removed and wiped clean |
1 tablespoon | Olive oil |
1 teaspoon | Kosher salt |
1 teaspoon | Black pepper |
2 tablespoons | Extra-virgin olive oil |
3 \N | Garlic cloves, thinly sliced, (up to 4) |
5 \N | Plum fresh or canned tomatoes, diced small |
1 teaspoon | Kosher salt |
¼ teaspoon | Black pepper |
⅓ cup | Dry white wine |
½ cup | Water or chicken broth or low-sodium canned chicken broth |
6 \N | Fresh basil leaves, cut into chiffonade |
\N \N | Shaved Parmesan cheese, optional |
MUSHROOMS
TOMATO SAUCE
Prepare the grill or preheat the broiler. Brush the mushrooms with the oil and sprinkle with the salt and pepper. Place them in a broiler pan or on a grill and cook until they are deeply browned, about 4 minutes per side.
Remove from the heat. When the mushrooms are cool enough to handle, thinly slice them on an angle and set aside.
To make tomato sauce: Place a medium-size skillet over medium-high heat and when it is hot, add the oil. Add the garlic and cook until it is golden and lightly toasted, about 2-3 minutes. Add the tomatoes, salt and pepper and cook until tomatoes are soft and stew-like, about 4-5 minutes. Add the wine and cook for 5 minutes more. Add the broth and cook until the liquid has reduced by half, about 5 minutes more. Add the reserved mushrooms and the basil and cook until the mushrooms are warmed through, about 1 minute.
Serve plain or with shaved Parmesan cheese over pasta or polenta.
Yield: 4 servings
Nutritional information:142.3 calories and 3⅖ grams of fat per serving(including plain polenta but not Parmesan) (Courtesy of Todd English "The Olives Table")
RECIPE FOR HEALTH SHOW #RHC217, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@...> on Mar 31, 1997 Recipe by: RECIPE FOR HEALTH SHOW #RHC217 Posted to MC-Recipe Digest V1 #550 by 4paws@... (Shermeyer-Gail) on Apr 04, 1997