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Cherry Tomato And Mushroom Sauté

vegetables

1 tablespoon vegetable oil
1 onion; chopped
1 clove garlic; minced
3 cups quartered mushrooms; about 8 ounces
1/4 teaspoon (each) salt and pepper
1 tablespoon all-purpose flour
1/2 cup chicken or vegetable stock
2 cups cherry tomatoes; halved

In skillet, heat oil over medium heat; cook onion, garlic, mushrooms, salt and pepper, stirring occasionally, for about 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Stir in stock and bring to boil; reduce heat and simmer for 2 minutes. Add tomatoes; cook for about 3 minutes or until some juice is released.

Contributor: Canadian Living - April, 1999

Yield: 4 servings

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