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Low Fat Greek Mushroom Salad



1 tablespoon olive oil (use can use veggie stock, chicken or beef)
1/2 lb. fresh cremini, button, and shiitake mushrooms, sliced and trimmed
3 cloves garlic, chopped fine
1 tap. dried basil or dried marjoram
1 medium tomato, diced
3 tablespoon lemon juice
1/2 c. of water
Pinch of salt
Pinch of fresh ground pepper
1 tablespoon fresh chopped parsley or fresh coriander

Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes. Do not overcook. Sprinkle in garlic andamp; basil, then toss the mixture for a minute or two so that mushrooms are well coated. Add the tomato, lemon juice, water, salt, andamp; pepper. Stir together andamp; cook until the tomato softens. Remove from heat andamp; let cool. Garnish with chopped herbs. This salad goes well with hot garlic bread.

Makes 4 servings.

Calories......56.....Fat.....4 g.....Fiber.....0 g.




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