2 teaspoons Olive Oil
1 cup Nonfat Vegetarian Broth
1 Lb Mushrooms, Wiped Clean, Sliced
1 Lb Portobello Mushrooms or Crimini Mushrooms, Wiped Clean, Sliced
2 Cloves Garlic, Thinly Sliced
1 large Tomato, Peel, Seed, Dice
1/4 C Minced Fresh Mint
Salt And Pepper, To Taste
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 stock 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.