1 lb fresh tomatoes, diced
10 ounces fresh sorrel (or spinach), washed and chopped
10 ounces fresh mushrooms, sliced
3 cloves garlic, minced
1 medium shallot (or an onion), diced
1/4 cup fresh basil, chopped
salt and fresh ground pepper to taste
1 TB olive oil or non-stick spray
Heat the oil in a pan and saute the shallot and garlic until onion is transparent.
Add mushrooms and cook until softened.
Add the sorrel and cook until leaves begin to wilt.
Add basil, tomatoes, salt and pepper.
Cook until vegetables warm and slightly soft for best nutrient value!
Serve over cooked rice noodles (or kamut if gluten isn't an issue...or any pasta you prefer if you have no issues)