Mushroom Marinade
Yield
1 servingsPrep
20 minCook
?Ready
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | tablespoon |
chili sauce
|
|
| 1 | tablespoon |
rice wine
or dry sherry |
|
| 1 | tablespoon |
soy sauce, sodium reduced
|
|
| 1 | tablespoon |
scallions, spring or green onions
minced, white part only, only) |
|
| 2 | each |
garlic cloves
minced |
|
| 1 ½ | inch |
ginger root
pared, minced |
*
|
| 6 | ounces |
mushrooms, portabello
caps |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
hoisin sauce
|
|
| 15 | ml |
chili sauce
|
|
| 15 | ml |
rice wine
or dry sherry |
|
| 15 | ml |
soy sauce, sodium reduced
|
|
| 15 | ml |
scallions, spring or green onions
minced, white part only, only) |
|
| 2 | each |
garlic cloves
minced |
|
| 1.5 | inch |
ginger root
pared, minced |
*
|
| 173.4 | ml/g |
mushrooms, portabello
caps |
|
Directions
To prepare marinade, combine hoisin and chili sauces, wine, soy sauce, scallion, garlic, and ginger in bowl.
Clean mushroom caps, and place top down on shallow dish.
Spoon mixture into top, and allow to marinate for a few hours.
