Mushrooms with mint & lemon <r t>

Ingredients

Directions

2 ts Olive Oil -- *Note

1 c Nonfat Vegetarian Broth -- : **Note

1 Lb Mushrooms -- Wiped Clean,

: Sliced

1 Lb Portobello Mushrooms --

: ***Note, Or

: Crimini Mushrooms -- Wiped : Clean, Sliced

: Sliced

1 Lg Tomato -- Peel, Seed, Dice ¼ c 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 ¼ 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 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 <reggie@...>

Recipe By : Vegetarian Times, June 1996, pg 90 From: Reggie Dwork <reggie@...>date: Tue, 22 Oct 1996 23:17:58 ~0700