| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Ethnic, Side dish, Vegetarian, Eat-lf mail |
6 |
Servings |
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 |
INSTRUCTIONS
*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>
Recipe By : Vegetarian Times, June 1996, pg 90
Posted to Digest eat-lf.v096.n194
Date: Sun, 20 Oct 1996 22:28:31 -0700
From: Reggie Dwork <reggie@reggie.com>
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
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