Instructions: Cut the mushrooms into 1/4-inch slices.

Heat the vegetable oil in a large frying pan over medium-high heat. Add the mushrooms and cook until they release their water. Add the remaining ingredients and cook until the tomatoes are soft.

This recipe yields 4 servings.

Comments: This naturally goes with a spinach salad, but its not too shabby on romaine either. Try a bit of cheese sprinkled on top. Goat and feta are especially good.

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