Guest guest Posted March 28, 2001 Report Share Posted March 28, 2001 * Exported from MasterCook * Cold Mushroom Salad With Cilantro and Cumin Recipe By :Joanne Stepaniak Serving Size : 6 Preparation Time :0:00 Categories : Appetizer Salad Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh mushrooms 1/4 cup extra-virgin olive oil 2 teaspoons cumin 1/2 teaspoon crushed garlic salt and cayenne pepper 2 tablespoons fresh lemon juice chopped fresh cilantro Wash the mushrooms. Cut them in half or quarters, or leave whole if very small. Heat the oil in a large skillet. Add the mushrooms, cumin, garlic, salt, and cayenne, and stir well. Add the lemon juice and cook over medium-low heat for about 10 minutes. Chill thoroughly. Stir in the cilantro just before serving. Serves 6 to 8; Per serving: Calories 85, Protein 1 g, Carbohydrates 3 g, Fat 8 g Source: " The Vegan Deli " S(Formatted by): " Nancy Braswell, Mar-16-2001 " Copyright: " Jan. 2001, Book Pub Co; ISBN - 1570671095 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 9g Fat (78.4% calories from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat. NOTES : Author's note: These mushrooms, cooked in a light marinade, chilled, and dressed with cilantro, are absolutely splendid. Nutr. Assoc. : 0 0 0 3505 1326 0 0 Quote Link to comment Share on other sites More sharing options...
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