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Recipe Name: Mushrooms With Mint And Lemon Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 6

2 Teaspoon(s) Olive Oil, Note
1 Cup(s) Nonfat Vegetarian Broth
1 Pound(s) Mushrooms, wiped clean
1 Pound(s) Portobello mushrooms
***Note Or
Crimini Mushrooms, Wiped
clean sliced
2 Cloves garlic, thinly sliced
1 Tomato, Peel Seed Dice
1/4 Cup(s) 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 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 Posted to Digest eat-lf.v096.n194
Date: Sun, 20 Oct 1996 22:28:31 -0700 From: Reggie 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

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