Low-Fat Greek Mushroom Salad
1 tbsp olive oil (use can use vegetable stock, chicken or beef)
1/2 lb fresh Crimini, Button, and Shiitake mushrooms, sliced and trimmed
3 cloves garlic, chopped fine
1 tsp dried basil or dried marjoram
1 medium tomato, diced
3 tbsp lemon juice
1/2 cup water
Pinch salt
Pinch fresh ground pepper
1 tbsp 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 and basil, then toss the mixture for a minute or two so that mushrooms are well coated. Add the tomato, lemon juice, water, salt, and pepper. Stir together and cook until the tomato softens. Remove from heat and let cool.
Garnish with chopped herbs. Serve with hot garlic bread.
Makes 4 servings.
1 tbsp olive oil (use can use vegetable stock, chicken or beef)
1/2 lb fresh Crimini, Button, and Shiitake mushrooms, sliced and trimmed
3 cloves garlic, chopped fine
1 tsp dried basil or dried marjoram
1 medium tomato, diced
3 tbsp lemon juice
1/2 cup water
Pinch salt
Pinch fresh ground pepper
1 tbsp 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 and basil, then toss the mixture for a minute or two so that mushrooms are well coated. Add the tomato, lemon juice, water, salt, and pepper. Stir together and cook until the tomato softens. Remove from heat and let cool.
Garnish with chopped herbs. Serve with hot garlic bread.
Makes 4 servings.
