| 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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