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Mushrooms With Mint & Lemon

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MUSHROOMS WITH MINT & LEMON 
 Categories: Ethnic, Side dish, Vegetarian, Eat-lf mail
      Yield: 6 Servings
 
 
        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
        2    Cloves Garlic -- Thinly
  :          Sliced
        1 Lg Tomato -- Peel, Seed, Dice
      1/4 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 1/4 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
  
  
  Recipe By     : Vegetarian Times, June 1996, pg 90
  
  From: Reggie Dwork date: Tue, 22 Oct 1996 23:17:58
  ~0700
 
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