Recipe - Mushrooms With Mint And Lemon

2 teaspoon Olive Oil; *Note
1 cup Nonfat Vegetarian Broth;
**Note
1 pound Mushrooms; Wiped Clean,
Sliced
1 pound Portobello Mushrooms;
***Note, Or
Crimini Mushrooms; Wiped
Clean, Sliced
2 Cloves Garlic; Thinly Sliced
1 lg Tomato; Peel, Seed, Dice
One fourth cup 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
One fourth 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 mediumhigh 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
reggie@reggie.com
Recipe By : Vegetarian Times, June 1996, pg 90

Posted to Digest eatlf.v096.n194

Date: Sun, 20 Oct 1996 22:28:31 0700

From: Reggie Dwork reggie@reggie.com

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