Ingredients
5 large mushrooms, sliced
1/4 c olive oil
4 scallions, sliced into rounds
1/2 large shallot
1 pinch dry oregano
1 sprig fresh basil
2 large cloves garlic, sliced
1 large can whole/crushed tomatoes in juice
1 small can tomato sauce (no sugar)
pinch salt
ground pepper
Preparation
Sautee shallot, mushrooms, scallions, and garlic in olive oil until softened. Add tomatoes (squishing between fingers if using whole tomatoes) and tomato sauce. Simmer and add herbs, salt, and pepper.
**For chicken cacciatore, brown boneless, skinless chicken thighs in olive oil, then remove. Sautee diced carrot and onion in pan. Put the chicken back in the pan with a splash of white wine, bay leave, and some of the sauce. Cook until tender, adding water if needed.
