CITRUS-MARINATED MUSHROOMS (COOKING LIGHT)

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Citrus-Marinated Mushrooms (Cooking Light) image

This is a really easy and delicious recipe. Fresh citrus and sweet, sour, and spicy Asian flavors put a new twist on mushroom salad. If mushrooms are very large, quarter them. Marinating overnight intensifies the taste. From "Cooking Light" Magazine, (January 2006).

Provided by blucoat

Categories     Lemon

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup rice vinegar
2 tablespoons sugar
2 tablespoons fresh lime juice
1 tablespoon low sodium soy sauce
3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
4 garlic cloves, thinly sliced
1 teaspoon grated orange rind
2 teaspoons extra virgin olive oil
1/2-1 teaspoon dark sesame oil
1/2 teaspoon grated lime rind
1 lb mushroom, halved
2 tablespoons chopped fresh parsley

Steps:

  • Combine first 7 ingredients in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Remove from heat; stir in orange rind, oils, and lime rind.
  • Combine vinegar mixture and mushrooms in a large bowl; toss well to combine. Cover; refrigerate overnight.
  • Add parsley; toss to combine.

Nutrition Facts : Calories 56.4, Fat 2.2, SaturatedFat 0.3, Sodium 201.9, Carbohydrate 8.2, Fiber 0.9, Sugar 5.7, Protein 2.7

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