Citrus-Marinated Mushrooms+

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.

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
1/4  teaspoon salt
4  garlic cloves, thinly sliced
1  teaspoon grated orange rind
2  teaspoons extravirgin olive oil
1  teaspoon dark sesame oil
1/2  teaspoon grated lime rind
1  pound mushrooms, halved
2  tablespoons chopped fresh parsley

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.

Yield: 6 servings (serving size: about 2/3 cup)

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