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Greek Mushroom Salad

Serving Size: 6

1 tbsp. olive oil
1/2 pound mushroom
3 cloves garlic, chopped fine
1 tsp. basil and marjoram
1 medium tomato, diced
3 tablespoons lemon juice
1/2 cup water
1 pinch salt
1 pinch 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.

Per serving (excluding unknown items): 38 Calories; 2g Fat (53% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 26mg Sodium