Two-Mushroom Sauce



4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 51
Fat 1.2 g
Satfat 0.2 g
Protein 2.3 g
Carbohydrate 8.4 g
Cholesterol 0 mg
Iron 1.1 mg
Sodium 193 mg
Caloriesfromfat 21 %
Fiber 2.3 g
Calcium 25 mg


1 teaspoon olive oil
2 tablespoons chopped shallots (about 1 large)
1 garlic clove, minced
4 ounces cremini mushrooms, thinly sliced
1 (3-ounce) package shiitake mushrooms, stems removed and thinly sliced
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 teaspoon salt


Heat oil in a small saucepan over medium heat. Add shallots; sauté 2 to 3 minutes or until tender. Stir in garlic; sauté 1 minute. Add cremini and shiitake mushrooms; sauté 12 to 15 minutes. Stir in tomatoes and remaining 3 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until sauce thickens.