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. <\/p>\n
1\/4\u00a0 cup\u00a0rice vinegar
2\u00a0 tablespoons\u00a0sugar
2\u00a0 tablespoons\u00a0fresh lime juice
1\u00a0 tablespoon\u00a0low-sodium soy sauce
3\/4\u00a0 teaspoon\u00a0crushed red pepper
1\/4\u00a0 teaspoon\u00a0salt
4\u00a0 garlic cloves, thinly sliced
1\u00a0 teaspoon\u00a0grated orange rind
2\u00a0 teaspoons\u00a0extravirgin olive oil
1\u00a0 teaspoon\u00a0dark sesame oil
1\/2\u00a0 teaspoon\u00a0grated lime rind
1\u00a0 pound\u00a0mushrooms, halved
2\u00a0 tablespoons\u00a0chopped fresh parsley<\/p>\n
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. <\/p>\n
Yield: 6 servings (serving size: about 2\/3 cup)<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00a0 cup\u00a0rice vinegar2\u00a0 tablespoons\u00a0sugar2\u00a0 tablespoons\u00a0fresh lime juice1\u00a0 tablespoon\u00a0low-sodium soy sauce3\/4\u00a0 teaspoon\u00a0crushed red pepper1\/4\u00a0 teaspoon\u00a0salt4\u00a0 garlic cloves, thinly sliced1\u00a0 teaspoon\u00a0grated orange rind2\u00a0 teaspoons\u00a0extravirgin olive oil1\u00a0 teaspoon\u00a0dark sesame oil1\/2\u00a0 … <\/p>\n