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.

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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
  2. Preheat broiler.
  3. Drain mushrooms, reserving marinade. Arrange mushrooms on a broiler pan coated with cooking spray. Broil 5 minutes or until tender.
  4. 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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