Tomato-mushroom sauce
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | teaspoon | Olive oil |
| ½ | cup | Sliced fresh mushrooms |
| ¼ | cup | Finely chopped onion |
| 2 | Cloves garlic, minced | |
| 2 | tablespoons | Chopped fresh parsley |
| ¾ | teaspoon | Dried whole basil |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Dried whole oregano |
| ⅛ | teaspoon | Salt |
| 29 | ounces | No-salt-added whole tomatoes, (2 cans) drained and chopped |
Directions
Coat a saucepan with cooking spray; add oil, and place over medium heat until hot. Add mushrooms, onion, and garlic; saute 3 minutes. Add parsley and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring frequently. Yield: 2 cups (serving size: ½ cup).
Per serving: 126 Calories; 3g Fat (22% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 191mg Sodium Serving Ideas : Serve warm.
Recipe by: Cooking Light, May/Jun 1993, page 96 Posted to MC-Recipe Digest V1 #397 by igor@... on Jan 28, 1997.