If you have any extra tomato-mushroom sauce, pour it over white fish fillets or chicken cutlets and bake.
Although I always use fresh mushrooms in cooking, when you’re short on time, canned mushrooms are very convenient! Because mushrooms aren’t the star in this sauce, the use of canned mushrooms as opposed to fresh isn’t as noticeable. If you opt for fresh mushrooms, sauté until wilted.
Food and Prop Styling by Shiri Feldman
Photography by Felicia Perretti