Cherry Tomato and Mushroom Saute

Author: Canadian Living

A quick toss in the skillet brings together tomatoes and mushrooms in a flavourful new way.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2007

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 garlic clove minced
  • 3 cups quartered mushrooms (about 8 oz/250 g)
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 tablespoon all-purpose flour
  • 1/2 cup chicken stock
  • 1/2 cup vegetable stock
  • 2 cups cherry tomatoes halved

Method

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.

Nutritional facts Per serving: about

  • Sodium 247 mg
  • Protein 3 g
  • Calories 75.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 9 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Cherry Tomato and Mushroom Saute

Login