1 tablespoon olive oil
1 pound fresh mushrooms, sliced
3 cloves garlic, crushed
6 lemons, sliced
1/2 cup packed brown sugar
1/4 cup distilled white vinegar
2 teaspoons vegetable oil
1 cup sour cream
5 green onions, sliced
1 tablespoon red wine vinegar
salt and pepper to taste
1 liter water
1/2 cup chopped dates
1/2 teaspoon ground cinnamon
Heat oil in large pan in medium-size saucepan over medium heat. Stir in mushrooms and cook for 1 minute; remove from heat. Brown mushrooms in oil. Mix garlic, lemon zest, brown sugar, vinegar, oil and sour cream in small bowl. Pour over mushrooms in pan; cover loosely with foil.
Saute green onions and red wine vinegar over medium heat for 10 minutes and stir. Drain liquid from mushrooms; reserve brown sugar for garnish. Season with salt and pepper. Pour over mushrooms and toss to coat.
Arrange mushrooms and lemons in large skillet; stir-fry over medium heat until lightly browned. Pour mushroom mixture over mushrooms, lemons and pepper. Cover skillet and simmer, stirring occasionally, until mushrooms are tender. Garnish with reserved brown sugar.