Mushrooms With Mint & Lemon Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Olive Oil, *Note
1 cup: Nonfat Vegetarian Broth --,
Directions:
: **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 didnt 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
Recipe By : Vegetarian Times, June 1996, pg 90
From: Reggie Dworkdate: Tue, 22 Oct 1996 23:17:58
~0700
Source from luhu.jp
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 didnt 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
Recipe By : Vegetarian Times, June 1996, pg 90
From: Reggie Dwork
~0700
Source from luhu.jp