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
How to Make It
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.