Recipe for Mushrooms with Mint and Lemon 
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Yield:
6
Ingredients:
Amount Ingredient
2 tsp Olive Oil *Note
1 cup Nonfat Vegetarian Broth **Note
1 lb Mushrooms Wiped Clean, Sliced
1 lb Portobello Mushrooms ***Note, Or
Crimini Mushrooms Wiped Clean, Sliced
2 x Cloves Garlic Thinly Sliced
1 lrg Tomato Peel, Seed, Dice
1/4 cup Minced Fresh Mint
Instructions:
Instructions: *NOTE: Original recipe used 3 T olive oil...I didnt 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 truly 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!!

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