Mushrooms with Tomato (Funghi Al Pomodoro)

imagesCADPHIXGThis recipe is easy to prepare and goes great as a side or over red meat. It is from page 482 of The Silver Spoon. It makes 4 servings at 3 weight watchers points plus points each.






Mushrooms with Tomato (Funghi Al Pomodoro)

2 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, finely chopped
2 fresh flat-leaf parsley sprigs, fine;ly chopped
1 pound 5 ounces white or cremini mushrooms, thinly sliced
1/2 cup dry white wine
12 ounces tomatoes, peeled and chopped
1 tablespoon chopped fresh marjoram
salt and pepper

Heat the oil in the pan, add the shallot, garlic and half the parsley and cook over low heat, stirring occasionally, for 5 minutes. Add the mushrooms, increase the heat to high and cook for a few minutes. Pour in the wine and cook until it has evaporated. Lower the heat, add the tomatoes and season with salt and pepper, then cover and cook, stirring frequently, for about 10 minutes. Remove the lid, increase the heat slightly and cook until the excess liquid boils off. Stir in the remaining parsley. Transfer to a warm serving dish, sprinkle with the marjoram and serve immediately.


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