Tomato-mushroom sauce

Yield: 2 Servings

Measure Ingredient
\N \N Vegetable cooking spray
1 teaspoon Olive oil
½ cup Sliced fresh mushrooms
¼ cup Finely chopped onion
2 \N 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

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.

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