| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side dishes, Eat-lf mail, Low fat, Main dishes |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Dijon Mustard |
| 3 |
tb |
Red Wine Vinegar |
| 1 |
tb |
Sherry |
| 1 |
ts |
Dried Parsley |
| 1/2 |
ts |
Dried Oregano |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/8 |
ts |
Garlic Powder |
| 4 |
c |
Sliced Mushrooms, *Note, Portabellos |
INSTRUCTIONS
By Bobbie Hinman and Millie Snyder
*NOTE: I used 2 large (6") Portabello mushrooms that I wiped clean, removed
the stem and cut into 1/2" wide slices then did a large dice on the slices.
NOTE: Original recipe also used 2 T vegetable oil... I omitted completely
This can be served hot as a wonderful, tasty side dish or as a topping for
any meatless burger or chill the leftovers and enjoy them cold.
In a medium bowl, combine all ingredients, except mushrooms. Mix very well.
Add mushrooms, stirring until evenly coated.
Preheat a large nonstick skillet over med-high heat. Add mushrooms and
sauce. Cook, stirring, until mushrooms are tender, about 5 min.
Serve hot or chill and serve cold.
Makes 4 servings.
Reggie Note: I doubled the vinaigrette and then after it was cooked with
the mushrooms I put all of it on hamburger buns. I didn't use it as a
topping for a burger but as the burger itself. It really tasted good this
way. I would not use it as a side dish as there is too much bite for us
with it just plain.
Excellent on a hamburger bun with nothing else. Serves 2 this way.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 27, Fat 0.5g, Carb 4.5g, Fib 1g, Pro 1.7g, Sod 117mg, CFF 15%.
Recipe by: Lean And Luscious And Meatless, Vol 3
Posted to Digest eat-lf.v097.n051 by Reggie Dwork <reggie@reggie.com> on
Feb 22, 1997.
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