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
