Pair this sauce with your favorite pasta for a dinner that’s not only delicious but good for you–it follows the seafood-vegetarian Mediterranean diet, which is recommended to those with high cholesterol. From The Truth About Statins: Risks and Alternatives to Cholesterol-Lowering Drugs.
1 oz dried porcini mushrooms
1 1/2 cups warm water
1 large yellow onion, diced
1/2 cup no-trans-fat margarine
1/2 cup olive oil
1 28-oz can Italian plum tomatoes
Salt and black pepper to taste
Rinse dried mushrooms and place in a bowl of warm water. Allow to rehydrate for at least 1 hour, then drain, reserving all the water, which will have turned a deep brown.
Chop the mushrooms into approximately 1/2-inch pieces.
Saute the onion in the margarine and olive oil until translucent. Add the mushrooms, reserved liquid, and tomatoes. Season with salt and pepper to taste. Cook over low heat, stirring frequently, until you have a thick sauce.