Mushroom & Tomato Sauce
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 4 | each |
garlic cloves
crushed |
|
| 1 | handful |
parsley leaves
fresh, finely chopped |
*
|
| 1 | teaspoon |
marjoram
crushed |
*
|
| 1 | pound |
mushrooms
sliced |
|
| 2 | cups |
italian plum (roma) tomatoes
canned |
|
| 1 | each |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 4 | each |
garlic cloves
crushed |
|
| 1 | handful |
parsley leaves
fresh, finely chopped |
*
|
| 5 | ml |
marjoram
crushed |
*
|
| 453.6 | g |
mushrooms
sliced |
|
| 473 | ml |
italian plum (roma) tomatoes
canned |
|
| 1 | each |
salt and black pepper
to taste |
*
|
Directions
Heat olive oil in a large frying pan and cook the garlic, parsley and marjoram for 1 minute.
Add sliced mushrooms and cook over moderate heat for 5 minutes.
Add tomatoes, salt and pepper.
Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken.
Serve over 1lb pasta.
