CREMINI, THYME AND SHALLOT SAUCE
Yield Portion Size
10 portions
()
| 1 tbsp |
Extra virgin olive oil
|
| 3/4 cup |
Shallots, sliced
|
| 3 cups |
Cremini mushrooms, sliced
|
| 3 cups | |
| 1/2 cup |
Romano cheese, grated
|
| 1 tsp |
Thyme, dry
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 86 mg | 9% |
| Carbohydrate | 11 g | 4% |
| Cholesterol | 6 mg | 2% |
| Total Fat | 3 g | 5% |
| Iron | 1 mg | 6% |
| Potassium | 144 mg | 0% |
| Calories | 86 kcal | 4% |
| Sodium | 309 mg | 13% |
| Protein | 4 g | 8% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 1 g | 6% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 2 g | 10% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 209 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add olive oil and shallot to the pan. Sweat until tender.
-
Step 3
Add mushrooms and cook for 1 minute.
-
Step 4
Add spaghetti sauce and bring to a boil. Reduce heat and simmer for 5 minutes.
-
Step 5
Add cheese and thyme leaves.
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