| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Eat-lf mail, Ethnic, Side dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | t | 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 | 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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