Greek Mushroom Salad

1. Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes.

2. Do not overcook.

3. Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated.

4. Add the tomato, lemon juice, water, salt, and pepper.

5. Stir together and cook until the tomato softens.

6. Remove from heat and let cool.

7. Garnish with chopped herbs.

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Nutrient	Quantity
Total fats	13.8962 g
Protein	1.3981 g
Carbohydrates	8.2973 g
Energy	153.477 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1138 g
Water	281.1318 g
Aspartic acid	0.1819 g
Calcium, Ca	34.4743 mg
Lutein + zeaxanthin	420.0314 g
Fiber, total dietary	1.7891 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	772.9794 g
Niacin	0.8317 mg
Vitamin A, RAE	70.0288 g
Arginine	0.0318 g
Riboflavin	0.035 mg
Tocopherol, beta	0.0271 mg
Fatty acids, total polyunsaturated 15:0	0.0005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0043 g
Fatty acids, total saturated 20:1	0.042 g
Glutamic acid	0.544 g
Sodium, Na	11.4396 mg
Fatty acids, total saturated 16:1 undifferentiated	0.171 g
Total lipid (fat)	13.8962 g
Manganese, Mn	0.1802 mg
Fructose	2.1888 g
Proline	0.0294 g
Fatty acids, total saturated 16:0	1.5585 g
Fatty acids, total saturated 8:0	0.0001 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0055 g
Sucrose	0.1967 g
Choline, total	11.218 mg
Sugars, total	4.4236 g
Serine	0.0387 g
Fatty acids, total saturated 10:0	0.0093 g
Fatty acids, total saturated 18:0	0.2773 g
Vitamin B-6	0.1246 mg
Selenium, Se	0.0592 g
Ash	0.8974 g
Fatty acids, total saturated 18:1 undifferentiated	9.6726 g
Pantothenic acid	0.1884 mg
Phenylalanine	0.0404 g
Copper, Cu	0.0992 mg
Betaine	0.1528 mg
Thiamin	0.0603 mg
Methionine	0.0094 g
Iron, Fe	0.7219 mg
Carbohydrate, by difference	8.2973 g
Phosphorus, P	36.1058 mg
Folate, total	34.0011 g
Tocopherol, gamma	0.2905 mg
Lycopene	3164.8188 g
Alanine	0.0427 g
Valine	0.0305 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0002 g
Fatty acids, total saturated 18:2 undifferentiated	1.4278 g
Glycine	0.0306 g
Carotene, alpha	124.2472 g
Glucose (dextrose)	1.9909 g
Fatty acids, total saturated 14:0	0.0012 g
Zinc, Zn	0.2816 mg
Isoleucine	0.028 g
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	1.5418 g
Fatty acids, total saturated 14:1	0.0009 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.0418 g
Tocotrienol, alpha	0.0135 mg
Vitamin A, IU	1394.8291 IU
Folate, DFE	34.0011 g
Tryptophan	0.0095 g
Vitamin C, total ascorbic acid	39.7692 mg
Phytosterols	38.7672 mg
Galactose	0.0026 g
Fatty acids, total polyunsaturated 18:1 c	0.0027 g
Fatty acids, total saturated 20:0	0.0559 g
Tyrosine	0.0217 g
Vitamin K (phylloquinone)	84.0634 g
Fatty acids, total saturated	1.9242 g
Histidine	0.0202 g
Fatty acids, total monounsaturated	9.9036 g
Threonine	0.0391 g
Folate, food	34.0011 g
Fatty acids, total polyunsaturated 17:0	0.003 g
Cryptoxanthin, beta	2.2722 g
Vitamin E (alpha-tocopherol)	2.7071 mg
Magnesium, Mg	21.3561 mg
Lysine	0.0415 g
Potassium, K	364.3357 mg
Cystine	0.012 g
Fluoride, F	2.8782 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Lemon juice	3 tablespoons	10.065	3.1568	0.1098
Olive oil	1 tablespoon	119.34	0	13.5
Tomato	1	22.14	4.7847	0.246
Mushroom	0.5	0	0	0
Parsley	1 tablespoon	1.368	0.2405	0.03
Water	0.5 cup	0	0	0
Pepper	1 pinch	0.3608	0.0919	0.0047
Garlic Clove	3	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057