Creole Mushrooms
Submitted by mary alice
Button mushrooms simmered in a spicy Creole sauce with red wine, garlic, jalapeno, tomatoes, and oregano. A bold, low-calorie side dish ready in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minThese mushrooms punch way above their weight.
Garlic and oregano get simmered in red wine, then bell pepper and jalapeno join the party before fresh tomatoes and tomato paste pull the whole sauce together.
Whole button mushrooms go in last, soaking up every bit of that spicy, wine-laced Creole goodness.
The whole thing takes 25 minutes and barely cracks 50 calories per serving, so pile them on without guilt.
Kitchen Tips
- Keep the mushrooms whole so they stay meaty and substantial in the sauce
- Let the sauce reduce until it clings to the mushrooms rather than pooling on the plate
- Remove the jalapeno seeds for a milder heat, or leave them in if you like to sweat a little
- Spoon these over grilled steak, toss with pasta, or serve alongside crusty bread as a killer appetizer
Ingredients
Directions
Simmer the garlic, oregano and onion in the wine for 5 minutes.
Add diced bell pepper and the jalapeno pepper.
Cook, stirring frequently, for 2 minutes.
Add tomatoes and cook for another 5 minutes.
Finally add the mushrooms and the tomato paste.
Cook until the sauce is thickened.
Serve hot.
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