1/2 (8 ounce) can thinly sliced mushrooms
1 onion, minced
1 cup chopped celery
1 tablespoon lemon juice
1 teaspoon peppermint
In a large skillet or frying pan, cook onion and celery about 2 to 3 minutes, or until translucent. Stir mushroom and carrot mixture with lemon juice, peppermint, and lemon juice until blended. Allow subs to cool for 30 minutes, then cover and refrigerate indefinitely. Let dip cool completely.
Heat a medium skillet over medium heat. Stir the celery into the skillet. Cook 5 minutes stirring vigorously until vegetables are tender and vegetables are crisp bottom to bottom. Transfer to a serving platter. Garnish with mushroom and carrot mixture before serving.