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
How to Make It
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.
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I love this--got the recipe from a friend who makes it for me when I visit her. I prefer half the sugar indicated but otherwise follow it exactly. It's a very flexible dish that allows you to make whatever amount you need. And it keeps for days! I enjoy it as a salad topping or in sandwiches, or just by itself.