| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime3 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; sliced |
| 1 |
|
Bay leaf |
| 1/4 |
ts |
Ground coriander |
| 1 |
tb |
Chopped fresh oregano |
|
|
OR 1/2 tsp. dried |
| 1 |
c |
Dry white wine or water |
| 1/4 |
c |
Fresh lemon juice |
| 1 1/4 |
lb |
Small button mushrooms |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE
For this recipe, it's best to use small mushrooms. Other vegetables, such
as chopped zucchini, artichoke hearts. leeks or cauliflower, also can be
prepared this way.
In large skillet, heat oil over medium-low heat. Add garlic, bay leaf,
coriander and oregano and cook, stirring occasionally, until garlic starts
to brown, about 5 minutes. Stir in wine or water and bring to a boil. Add
mushrooms, parsley, salt and pepper. Reduce heat, cover and cook 10
minutes, shaking pan occasionally.
Remove pan from heat and using a slotted spoon, transfer mushrooms to a
serving dish. Return skillet to heat and bring juices to a boil. Cook until
liquid is reduced by half, about 5 minutes. Discard bay leaf and pour
liquid over mushrooms, cover and set aside to cool. If not serving right
away, refrigerate and bring to room temperature before serving.
PER SERVING: 96 CAL.; 2G PROT.; 5G TOTAL FAT (1G SAT. FAT); 6G CARB.; 0
CHOL.; 6MG SOD.; 1G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page
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