Mushrooms with Mint and Lemon



  • Prep Time: N/A
  • Cooking Time: N/A

Mushrooms with Mint and Lemon

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:35 | 0 comments

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
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!!

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


Ingredients:

2 ts 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

Serves:

6 Servings 		 
Flag as inappropriate