Low-Fat Greek Mushroom Salad
Ingredients
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
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
Methods/steps
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
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
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