This zesty recipe combines fresh citrus with sweet, sour, and spicy Asian flavors. Basil adds an earthy note to the dish.
1/4 cup rice vinegar
2 tbsp sugar
2 tbsp fresh lime juice
1 tbsp low-sodium soy sauce
3/4 tsp crushed red pepper
1/4 tsp salt
4 garlic cloves, thinly sliced
1 tsp grated orange rind
2 tsp extra virgin olive oil
2 tsp dark or toasted sesame oil
1/2 tsp grated lime rind
1 pound fresh mushrooms, halved
3-4 large fresh basil leaves, torn into small pieces
Combine first 7 ingredients in a small saucepan. Bring to a boil and cook 1 minutes or until sugar dissolves. Remove from heat and add orange rind, oils, and lime rind. Stir well. Arrange mushrooms in a large bowl or shallow baking dish. Pour marinade over mushrooms, coating well. Toss in basil leaves, mixing mushrooms. Cover and refrigerate overnight.
Marinading Tips:
Prepare mushrooms in the morning before work for a great side dish at dinner. If mushrooms are large, quarter them. You can also keep mushrooms whole and marinade for 24 hours. Serve cold or bake for 20-25 minutes at 350F after marinading, or use sliced mushrooms and simmer all ingredients in a large skillet over medium-high heat then serve over steamed rice.
