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Two-Mushroom Sauce

Yield 4 servings (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

Oxmoor House Healthy Eating Collection