Two-Mushroom Sauce

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 51
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Protein: 2.3g
  • Carbohydrate: 8.4g
  • Cholesterol: 0mg
  • Iron: 1.1mg
  • Sodium: 193mg
  • Calories from fat: 21%
  • Fiber: 2.3g
  • Calcium: 25mg

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

Preparation

  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.
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