Serves 4. Mushrooms are relatively calorie-free, but the modern mushroom is also free of good flavor, so here’s a French recipe that will dress it up. The mushroom mix can be prepared ahead of time and cooked later.
3 tomatoes, coarsely chopped
1 tsp. coriander seeds, crushed
2 tsps. tomato paste
1/2 tsp. thyme leaves
1 bay leaf
2 tbls. olive oil
Freshly ground black pepper
1/2 cup water
3 tbls. golden raisins
3 tbls. toasted pine nuts
Juice of 1/2 lemon
9 ozs. button mushrooms, quartered
1 tbl. nonfat Greek yogurt
1. Place the tomatoes, coriander, tomato paste, thyme and bay leaf in a sauce pan. Add the oil and season generously with pepper. Add water and simmer gently for 8 minutes. Increase the heat and add the golden raisins, pine nuts, lemon juice and mushrooms, and cook for another five minutes. (The dish can be prepared ahead up to this point.)
2. Preheat the oven to 350 degrees. Spoon the mushroom mixture into individual large ramekins and make a well in the center of each one. Break an egg into each indent and top with a dollop of yogurt. Bake for 9 minutes if the mushrooms are hot or 12 if cold.
Nutritional analysis per serving: 220 calories, 10.7 grams protein, 16.4 grams fat, 3.1 grams saturated fat, 7.9 grams carbohydrate, 7.3 grams total sugars, 1.7 grams fiber, 104 milligrams sodium.