These mushrooms can be served hot as a side dish, or chilled as a fine salad. Or if you drain the cooked mushrooms and chop them up a bit, they make a great sandwich topping.
2 teaspoons olive oil
3 cloves garlic, minced
2/3 cup chicken broth, homemade or reduced-sodium canned
1 1/2 pounds mushrooms, quartered
1 teaspoon grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 In a large nonstick skillet, heat the oil over low heat. Add the garlic and cook until tender, about 1 minute. Add the broth and bring to a boil.
2 Add the mushrooms and cook, stirring frequently, until the mushrooms are tender, about 7 minutes.
3 Remove from the heat and stir in the lemon zest, lemon juice, salt, and pepper. Serve hot, at room temperature, or chilled. Makes 4 servings
good source of: potassium, vitamin C
The zest of citrus fruits is the thin, colored portion of the peel (as opposed to the spongy white layer) that contains the fruit’s aromatic oils. Many recipes call for either strips of zest or grated zest. Strips can be removed with a vegetable peeler or small sharp knife.
To grate citrus zest, however, it's best to have a specialized tool called a zester. There are several different types: One is a small tool with 5 small sharp-edged holes that you drag across the citrus peel, thus removing long thin strings of zest. Another tool resembles a woodworking rasp: It's a sturdy strip of stainless steel pierced with razor-sharp grating holes.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.