Mushroom Masala

Serving Size : 4

1 1/2 pounds Portobello mushrooms, stems removed
1 tablespoon canola oil
1 medium chopped onion
1 large tomato, seeded and chopped
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 pinch cayenne pepper, to taste
1 cup tomato sauce
1 bay leaf
1/4 cup chopped cilantro
salt to taste

Trim away any crumbling edges from caps. Cut each cap in half, then each
half crosswise into 3/4-inch slices. Set sliced mushrooms aside. In a small
Dutch oven or heavy, large saucepan, heat oil over medium-high heat. Saute onion
and tomato until onion is translucent, about 4 minutes. Stir in cumin, cinnamon
and cayenne and cook briefly, until spices are fragrant, about 1 minute. Add
tomato sauce and bay leaf. Bring just to a boil and add mushrooms. Cook,
stirring occasionally, until sauce is dark brown and slightly thickened, and
mushrooms are cooked but not soft, about 12-15 minutes. Remove bay leaf and
discard. Add salt to taste. Garnish with cilantro.

130 calories, 4g fat; (less than 1g. saturated fat), 15g carbohydrate, 4g
protein, 4g fber, 386 mg. sodium.

Source:
"From Diabetic Gourmet Magazine"

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