* Exported from MasterCook *

Mushrooms With Mint & Lemon

Recipe By : Vegetarian Times, Jun 1996
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil -- originally 3 tb
1 c Nonfat vegetarian broth --
- or more as needed
1 lb Mushrooms -- wiped clean, sliced
1 lb Portobello, crimini, and/or
- shiitake mushrooms --
- wiped clean, sliced
2 cl Garlic -- thinly sliced
1 lg Tomato -- peel, seed, dice
1/4 c Fresh mint -- minced
Salt & pepper -- to taste

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 to 9 minutes.
Add tomato; cook 1 minute more. Stir in lemon juice, mint, salt, and
pepper; remove from heat. Drain and serve at room temp.

Yield: 6 Servings

Typed by: Reggie & Jeff Dwork <reggie@reggie.com>


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