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Quick Tomato Mushroom Sauce Recipe
|Mushrooms||1⁄2 Pound, sliced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Canned italian-style tomatoes||2 Pound (2 Cans, 1 Pound Each)|
|Chopped fresh basil/1 1/2 teaspoons dry basil||1 Tablespoon|
Serving size: Complete recipe
Calories 446 Calories from Fat 167
% Daily Value*
Total Fat 19 g28.7%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 17.7 mg
Sodium 3042.7 mg126.8%
Total Carbohydrates 44 g14.6%
Dietary Fiber 9.5 g38%
Sugars 24.4 g
Protein 22 g43.6%
Vitamin A 118.7% Vitamin C 117.9%
Calcium 59.1% Iron 9.4%
*Based on a 2000 Calorie diet
Remove from pan, drain on paper towels, then crumble.
Pour off and discard all but 3 tablespoons of the drippings.
Add mushrooms and garlic to pan and cook, stirring, until mushrooms are lightly browned.
Pour tomato liquid into pan.
Crush tomatoes and add to pan along with basil and pepper.
Cook, uncovered, over medium-high heat until sauce is thick (about 15 minutes), stirring frequently.
Stir in crumbled bacon and add salt if desired.