Cherry Tomatoes And Mushroom Saute Recipe
Ingredients
| Soft margarine | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 lb Medium mushrooms, halved | ||
| 2 Cups cherry tomatoes, stems removed | ||
| Dried oregano | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon, dried | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Ground pepper | 1 To taste | |
| Salt | To Taste | |
Directions
In large nonstick skillet, melt margarine over medium-high heat; cook garlic and mushrooms, shaking pan, for 3 minutes.
Add tomatoes, oregano and thyme; cook for 3 to 5 minutes or until tomatoes are heated through and mushrooms are tender.
(Can be prepared an hour or two in advance and reheated.) Sprinkle with parsley; season with salt and pepper to taste.
Add tomatoes, oregano and thyme; cook for 3 to 5 minutes or until tomatoes are heated through and mushrooms are tender.
(Can be prepared an hour or two in advance and reheated.) Sprinkle with parsley; season with salt and pepper to taste.
Chef
