Mushroom Marinade
chinese, low-fat, marinades, mushrooms
2 tablespoon hoisin sauce (mine had no
1 added oil or fat)
1 tablespoon chili sauce (again, mine had
1 no added oil or fat)
1 tablespoon rice wine or dry sherry (i
1 omitted this with no
1 problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part
1 only)
2 garlic cloves, minced
1 1/2 piece pared fresh ginger
1 root, minced
6 oz portabella mushroom caps
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. (I just let mine sit while my dough was rising.)
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fat- Free Digest [Volume 14 Issue 11] Jan. 11, 1995.
Individual recipes copyrighted by originator. FAT- Free Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com.
1.80á
Yield: 1 servings