Mushrooms With Mint & Lemonethnic, side dish, vegetarian 1 x no 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 *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 |
