Vegan, Cooked, Serves 2-3
Ingredients
♥ 1/2
c. (dry) sun-dried tomatoes
♥ 1
c. spring water
♥ 1
Portobello mushroom
♥ 1
onion
♥ 1
Tbsp. olive oil
♥ 3
cloves garlic
♥ handful
of fresh herbs (oregano or basil)
♥ Rice
Pasta Noodles of choice
Directions
Soak sun-dried tomatoes in water overnight, or
for at least 2 hours prior to use. Save water.
Cut the Portobello mushroom in half then in 1/2 inch
slices. Cut onion in half then in thin slices.
Sauté in olive oil for 20 minutes on medium heat,
stirring occasionally.
Remove sun-dried tomatoes from water, but preserve the water. Dice up the soaked sun-dried tomatoes.
Mince the garlic. Add the sun-dried tomatoes, soaking water, and garlic to the mushrooms and onions and sauté for another 10 minutes.
Add fresh herbs and stir.
Serve over pasta noodles or toss into pasta.
