Vegetarian, Low-Fat Greek Mushroom Salad

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Vegetarian, Low-Fat Greek Mushroom Salad

 

1 Tablespoon olive oil

1/2 pound fresh cremini, button, and shiitake

mushrooms, sliced and trimmed 3 cloves garlic, chopped fine

1 teaspoon dried basil or dried marjoram

1 medium tomato, diced

3 Tablespoons lemon juice

1/2 cup of water

Pinch of salt

Pinch of fresh ground pepper

1 Tablespoon 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.

Makes 4 servings.

Calories...56...Fat...4 g...Fiber...0.8 g.