* Exported from MasterCook * Mushrooms With Mint And Lemon Recipe By : Vegetarian Times, June 1996, pg 90 Serving Size : 6 Preparation Time :0:00 Categories : Ethnic Side Dish Vegetarian Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp 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 *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 - - - - - - - - - - - - - - - - - - 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