Serves: 4
Total Calories: 163
1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Cut the mushrooms into halves or quarters. In a large skillet, heat the oil over medium heat. Add the mushrooms, garlic, and rosemary. Cook, stirring frequently, until the mushrooms are browned, about 10 minutes.
2 Add the tomato and salt and pepper to taste. Cook until the juices evaporate, about 5 minutes more. Stir in the parsley and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mushrooms with Tomato and Herbs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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