These Thai-flavored mushrooms are a refreshing addition to an appetizer buffet. Plus, you can make the dish a day ahead—ideal for entertaining.
1 pound whole mushrooms, cleaned
1/4 cup finely chopped green onions (white part only)
2 tablespoons chopped fresh parsley
3 tablespoons low-sodium soy sauce
1/4 teaspoon grated fresh lime rind
1 1/2 tablespoons lime juice
1 tablespoon extravirgin olive oil
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
How to Make It
Combine first 10 ingredients in a large zip-top plastic bag; seal tightly. Toss gently to coat mushrooms well. Refrigerate at least 2 hours or overnight, turning occasionally. 017AppBevMX1_vrtqxp 9/4/07 11:06 AM Page 22
Drain mushrooms, reserving marinade. Arrange mushrooms on a broiler pan coated with cooking spray. Broil 5 minutes or until tender.
Broil 5 minutes or until tender. While mushrooms broil, place reserved marinade in a small saucepan and bring to a boil over medium-high heat. Cook 2 minutes or until reduced to 2 tablespoons. Toss mushrooms gently with reduced marinade. Serve warm or at room temperature with wooden picks.