1/3 cup rice-wine vinegar
2 tablespoons sugar
2 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound fresh white mushrooms, quartered (about 5 cups)


1. In a small saucepan, combine vinegar, sugar, peanut butter, soy sauce, sesame oil, garlic, ginger, salt and crushed red pepper flakes. Cook over medium-low heat, stirring frequently, until hot, about 4 minutes.
2. In a large bowl place mushrooms; pour hot marinade over mushrooms; turning to coat. Let stand at room temperature to blend flavors, about 20 minutes.
Serve this dish as is or toss mushroom mixture with romaine lettuce, chopped bell pepper and enoki mushrooms, if desired
Marinated Thai-Style Mush
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