Cherry Tomato and Mushroom Sauté
A quick toss in the skillet brings together tomatoes and mushrooms in a flavourful new way.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 75 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 247 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 7% |
| vit C | 20% |
| folate | 7% |
-
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 clove garlic, minced
3 cups (750 mL) quartered mushrooms (about 8 oz/250 g)
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) all-purpose flour
1/2 cup (125 mL) chicken or vegetable stock
2 cups (500 mL) cherry tomatoes, halved
Preparation:
In skillet, heat oil over medium heat; cook onion, garlic, mushrooms, salt and pepper, stirring occasionally, until softened, about 5 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer for 2 minutes. Add tomatoes; cook until some juice is released, about 3 minutes.
Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer for 2 minutes. Add tomatoes; cook until some juice is released, about 3 minutes.
Source
Canadian Living Magazine: September 2007
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »