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Mushroom & Tomato Sauce

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
¼ cup olive oil
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4 each garlic cloves
crushed
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1 handful parsley leaves
fresh, finely chopped
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1 teaspoon marjoram
crushed
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1 pound mushrooms
sliced
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2 cups italian plum (roma) tomatoes
canned
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1 each salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
59 ml olive oil
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4 each garlic cloves
crushed
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1 handful parsley leaves
fresh, finely chopped
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5 ml marjoram
crushed
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453.6 g mushrooms
sliced
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473 ml italian plum (roma) tomatoes
canned
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1 each salt and black pepper
to taste
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 226g (8.0 oz)
Amount per Serving
Calories 17373% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 10g
Vitamin A 15% Vitamin C 28%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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