| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eat-lf mail, Low fat, Main dishes, Side dishes | 4 | Servings | ||
INGREDIENTS
| 1 | T | Dijon Mustard |
| 3 | T | Red Wine Vinegar |
| 1 | T | Sherry |
| 1 | t | Dried Parsley |
| 1/2 | t | Dried Oregano |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 1/8 | t | 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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