Cherry Tomatoes And Mushroom Saute
|Soft margarine||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Medium mushrooms||1⁄2 Pound, halved|
|Cherry tomatoes||2 Cup (32 tbs), stems removed|
|Dried oregano/15 milliliter fresh oregano||1⁄2 Teaspoon|
|Dried thyme/15 milliliter fresh thyme||1⁄2 Teaspoon|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
In large nonstick skillet, melt margarine over medium-high heat; cook garlic and mushrooms, shaking pan, for 3 minutes.
Add tomatoes, oregano and thyme; cook for 3 to 5 minutes or until tomatoes are heated through and mushrooms are tender.
(Can be prepared an hour or two in advance and reheated.) Sprinkle with parsley; season with salt and pepper to taste.