| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | English | Veggie-sd | 1 | Servings |
INGREDIENTS
| 2 | Portobello mushrooms, stems | |
| removed and wiped clean | ||
| 1 | T | Olive oil |
| 1 | t | Kosher salt |
| 1 | t | Black pepper |
| 2 | T | Extra-virgin olive oil |
| 3 | Garlic cloves, thinly | |
| sliced up to 4 | ||
| 5 | Plum fresh or canned | |
| tomatoes diced small | ||
| 1 | t | Kosher salt |
| 1/4 | t | Black pepper |
| 1/3 | c | Dry white wine |
| 1/2 | c | Water or chicken broth or |
| low-sodium canned chicken | ||
| broth | ||
| 6 | Fresh basil leaves, cut into | |
| chiffonade | ||
| Shaved Parmesan cheese | ||
| optional |
INSTRUCTIONS
Prepare the grill or preheat the broiler. Brush the mushrooms with the oil and sprinkle with the salt and pepper. Place them in a broiler pan or on a grill and cook until they are deeply browned, about 4 minutes per side. Remove from the heat. When the mushrooms are cool enough to handle, thinly slice them on an angle and set aside. To make tomato sauce: Place a medium-size skillet over medium-high heat and when it is hot, add the oil. Add the garlic and cook until it is golden and lightly toasted, about 2-3 minutes. Add the tomatoes, salt and pepper and cook until tomatoes are soft and stew-like, about 4-5 minutes. Add the wine and cook for 5 minutes more. Add the broth and cook until the liquid has reduced by half, about 5 minutes more. Add the reserved mushrooms and the basil and cook until the mushrooms are warmed through, about 1 minute. Serve plain or with shaved Parmesan cheese over pasta or polenta. Yield: 4 servings Nutritional information:142.3 calories and 3.4 grams of fat per serving(including plain polenta but not Parmesan) (Courtesy of Todd English "The Olives Table") RECIPE FOR HEALTH SHOW #RHC217, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved McBusted by Gail Shermeyer <4paws@netrax.net> on Mar 31, 1997 Recipe by: RECIPE FOR HEALTH SHOW #RHC217 Posted to MC-Recipe Digest V1 #550 by 4paws@netrax.net (Shermeyer-Gail) on Apr 04, 1997
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