Mushrooms with mint and lemon

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive Oil; *Note
1 cup Nonfat Vegetarian Broth; **Note
1 pounds Mushrooms; Wiped Clean, Sliced
1 pounds Portobello Mushrooms; ***Note, Or
Crimini Mushrooms; Wiped Clean, Sliced
2 Cloves Garlic; Thinly Sliced
1 large Tomato; Peel, Seed, Dice
¼ cup Minced Fresh Mint
Salt And Pepper; To Taste

Directions

*NOTE: Original recipe used 3 T olive oil...I didn't want all that fat but did want some of the taste so I changed it. **NOTE: Original recipe used ¼ C stock...you might need to add more if you use less olive oil.

***NOTE: We used Portobello, crimini, shiitake, oyster and chanterelle.

They were truely wonderful!!

This Middle Eastern dish produces quite a bit of liquid that you drain before serving; save these juices to make a flavorful soup stock.

Heat oil and stokc in a skillet over medium-high heat. Add mushrooms and garlic; cover and simmer until soft and brown, 8 - 9 minutes. Add tomato; cook 1 min more. Stir in lemon juice, mint, salt and pepper; remove from heat. Drain and serve at room temp.

Serves 6 (Recipe states it will serve 4 but it serves at least 6 using the mushrooms that we used.)

VEGAN

This was absolutely incredible!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>

Recipe By : Vegetarian Times, June 1996, pg 90 Posted to Digest eat-lf.v096.n194 Date: Sun, 20 Oct 1996 22:28:31 -0700 From: Reggie Dwork <reggie@...> NOTES : According to MC using less olive oil: Cal 57⅗ Fat 2.2g Carb 8.4g Fib 2g Pro 3.4g Sod 153mg CFF 29⅒% Nutr. Assoc.

: 0 0 0 4204 0 0 0 3383 0

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