Ingredients

1/2 cup rice-wine vinegar
1/4 cup orange juice
2 tablespoons creamy peanut butter
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon minced green onion
1 teaspoon minced garlic
1 teaspoon grated fresh gingerroot
1/2 teaspoon minced lemon grass or grated lemon peel
1/2 teaspoon crushed red pepper flakes
1 pound fresh white mushrooms, quartered (about 5 cups)
Sliced green onions and diced red bell pepper for garnish, optional

Directions

1. In a medium saucepan, combine vinegar, orange juice, peanut butter, honey, soy, sesame oil, green onion, garlic, gingerroot, lemon grass and red pepper flakes; cook over low heat, stirring constantly, until hot, about 4 minutes.
2. In a large bowl, place mushrooms; pour peanut butter mixture over all; turning to coat. Cover and refrigerate to blend flavors, about 3 hours. Drain and serve, garnished with sliced green onions and diced red pepper, if desired.
If you can't find lemon grass, substitute 1/2 teaspoon grated lemon peel. Serve the mushrooms as a side dish or on a bed of greens as a salad.
Marinated Mushrooms-Thai
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