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Mushrooms with Mint and Lemon


2 teaspoon Olive Oil
1 C Nonfat Vegetarian Broth
1 Lb Mushrooms, Wiped Clean, Sliced
1 Lb Portobello Mushrooms 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

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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.