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Ingredients
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Amt.
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Measure
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Ingredient
| | | | | large | Onions chopped | | | Mushrooms, portabella, raw | | large | mushrooms, chopped | | | rosemary, dried | | | tomato paste | | clove | garlic minced | | | red wine | | | olive oil spray | | | diced tomatoes (1/2 - 28 oz can) |
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Steps
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Sequence
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Step
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| | 1 | Heat a nonstick skillet coated with cooking spray on medium. Add chopped onion and rosemary; cook 12 minutes, or until onion is lightly browned. Remove to a bowl | | 2 | Return skillet to stove and spray with cooking spray. Add portabella mushrooms (stems removed, sliced 1/2" thick), and cook 7 minutes or until browned. Add portabellas to onion mixture. | | 3 | Repeat cooking procedure with white mushrooms (stems removed, sliced 1/4" thick) and cooking spray. | | 4 | Return onion and mushroom mixture to pan, along with the canned diced tomatoes, tomato paste, garlic, water and sherry; mix well. Bring to a boil; reduce heat to low and simmer 15 minutes. | | 5 | Season with salt and pepper, and add crushed red pepper, if desired. | | 6 | Special Notes Original recipe called for cooking mushrooms in olive oil, but olive oil cooking spray works great. Original recipe intended as a stew, but is great as a sauce over spaghetti squash. Also very good with garlic, basil and oregano diced tomatoes |
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