2 T olive oil
1 medium red onion, diced
2 cloves garlic, minced
2 6oz packages of portabella mushrooms, cleaned and diced
1/2 tsp thyme
1 15oz can chopped tomatoes
salt and pepper to taste
Sautee onions in olive oil until lightly browned, stirring often. Add garlic and sautee another minute. Stir in mushrooms and thyme. Continue cooking over high heat until mushrooms have softened and given off their juices. Add tomatoes and cook until mizture is thick.
Serve over wheat berry, bulgur wheat pilaf or cornmeal polenta. I used bulgur.
cal: 92, fat: 5g, sat. fat: 1g, carbs: 10g, fiber: 3g, sugars: 5g, protein: 3g, sodium: 238mg, cholesterol: 1g
Advertisement
