Mushrooms With Mint And Lemon<R T>

* Exported from MasterCook *

Mushrooms With Mint And Lemon <R T>

Recipe By : Vegetarian Times, June 1996, pg 90
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Side Dish
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tsp Olive Oil -- *Note
1 C Nonfat Vegetarian Broth -- **Note
1 Lb Mushrooms -- Wiped Clean, Sliced
1 Lb Portobello Mushrooms -- ***Note, Or
Crimini Mushrooms -- Wiped Clean, Sliced
2 Cloves Garlic -- Thinly Sliced
1 Lg Tomato -- Peel, Seed, Dice
1/4 C Minced Fresh Mint
Salt And Pepper -- To Taste

*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 1/4 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@reggie.com>

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NOTES : According to MC using less olive oil:
Cal 57.6
Fat 2.2g
Carb 8.4g
Fib 2g
Pro 3.4g
Sod 153mg
CFF 29.1%
Nutr. Assoc. : 0 0 0 4204 0 0 0 3383 0