Cherry Tomato and Mushroom Saute |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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Lovely side dish, but I like it for lunch over toasted French bread and sometimes sprinkle with whatever cheese we have around. Ingredients:
1 tablespoon soft margarine |
1 clove garlic, smashed |
1/2 lb medium mushroom, halved |
2 cups cherry tomatoes, stems removed |
1/2 teaspoon dried oregano or 1 tablespoon fresh oregano |
1/2 teaspoon dried thyme or 1 tablespoon fresh thyme |
1/4 cup chopped fresh parsley |
salt |
fresh ground pepper |
Directions:
1. In large nonstick frypan, melt margarine over medium high heat, cook garlic and mushrooms, shaking pan, for 3 minutes.
2. Add tomatoes, oregano and thyme, cook for 3 to 5 minutes or until tomatoes are heated throough and mushroom are tender.
3. (Can be prepared an hour or two in advance and reheated).
4. Sprinkle with parsley, season with salt and pepper to taste.
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