Citrus and Soy Mushrooms
These Thai-flavored mushrooms are a refreshing addition to an appetizer buffet. Plus, you can make the dish a day ahead—ideal for entertaining.
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Other: 2 Hours
- Calories: 45
- Fat: 2.6g
- Saturated fat: 0.4g
- Protein: 2.8g
- Carbohydrate: 4.1g
- Cholesterol: 0mg
- Iron: 0.7mg
- Sodium: 305mg
- Calories from fat: 52%
- Fiber: 1.1g
- Calcium: 10mg
- 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
- Cooking spray
- 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_vrt0831.qxp 9/4/07 11:06 AM Page 22
- Preheat broiler.
- 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. 4. 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.
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