We used some of the garden tomatoes we dried the day before and several other garden treasures, including basil, parsley, and a green pepper. I added a few store bought ingredients as well.
- 3 cups mushrooms
- ¼ cup onion, minced
- 3 tablespoons olive oil
- ½ cup dried tomatoes, chopped
- 1 cup water
- 3 tablespoons wine or vermouth
- 2 tablespoons kalamata olives, minced
- 2 garlic cloves, minced
- 4 tablespoons butter
- 1 green pepper, diced or julienne
- 2 cups whipping cream
- 1/2 cup shredded Parmesan
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, minced
- salt & pepper to taste
- a sprinkle of lemon zest brightens the entire dish
Saute the mushrooms, onion, 1/2 teaspoon salt, garlic & olive oil until the excess liquid from the mushrooms has evaporated and your mushrooms are a bit browned. Add the olives, water, wine, and dried tomatoes. Stew until the liquid has reduced by 1/3. If you prefer a strong wine flavor, increase the suggested amount.
Add the cream & butter simmer until slightly thickened, add cheese ,fresh herbs, pepper and more salt if needed.
Serve over your favorite cooked pasta or rice. Garnish with basil and lemon zest.
Add grilled chicken or shrimp for another layer of flavor!
Go Minimal!
Nutritional Facts:
Serves 8
Serving Size: 1 cup noodles 1/4 cup sauce
Calories: 223
Fat: 31.35 g
Cholesterol: 54 mg
Sodium: 27 mg
Total Carbs: 4.19g
Dietary Fiber: 0.58g
Protein: 2.74g
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