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.

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 34%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.1g
  • Carbohydrate: 8.6g
  • Fiber: 1.2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 188mg
  • Calcium: 7mg

Ingredients

  • 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

Preparation

  1. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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