Directions:
- In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender.
- Stir in mushrooms and saute until juices run.
- Add parsley and stir occasionally to prevent sticking.
- When mushrooms are tender, stir in tomatoes and mix well.
- Stir in cornstarch.
- Simmer for about 5 minutes or until sauce is thickened and bubbly.
- Stir in Scotch and cook for 1 minute more.
- This will keep in the fridge for about 3 days.
- For an Italian flavor, substitute oregano or basil for rosemary and red wine for Scotch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.27 Kcal (780 kJ) | ||
| Calories from fat | 34.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 4.3mg | 0% | |
| Potassium | 145.91mg | 3% | |
| Total Carbs | 2.47g | 1% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 1.34g | 3% | |
| Vitamin C | 5.3mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 9.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 167.62 Kcal (702 kJ) | ||
| Calories from fat | 31.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.49g | 6% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 3% | |
| Sodium | 3.87mg | 0% | |
| Potassium | 131.3mg | 3% | |
| Total Carbs | 2.22g | 1% | |
| Sugars | 0.8g | 4% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 1.21g | 3% | |
| Vitamin C | 4.8mg | 9% | |
| Iron | 0.5mg | 3% | |
| Calcium | 8.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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