Marinated Mushrooms With Orange Zest, Red Pepper And Basil

Recipe Ingredients

3 tablespoons	45ml	Olive oil - divided
1 lb	454g / 16oz	Mushrooms - stems removed,
		And cut into thick slices
1/2 teaspoon	2.5ml	Salt - divided
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Diced sweet onion
1 cup	146g / 5.1oz	Red bell pepper - diced (large)
2 teaspoons	10ml	Minced garlic
1/3 cup	78ml	Dry white wine
2 tablespoons	30ml	Balsamic vinegar
3		Orange zest strips
1 tablespoon	15ml	Thinly-sliced fresh basil
		Red leaf lettuce leaves - for serving

Recipe Instructions

Heat 2 tablespoons of oil in a large nonstick skillet over high heat. When it's hot, add the mushrooms and cook, stirring often, until the mushrooms are heated through but not losing their texture, about 3 minutes. Sprinkle them with 1/4 teaspoon salt and pepper to taste. Cook 1 minute more. Transfer them to a bowl.

Heat the remaining oil in the same skillet over low heat. Add the onion, red pepper and garlic. Cook, stirring often, until the onions are softened but still have some crunch, about 4 minutes. Add the remaining salt, the wine, vinegar, zest and mushrooms. Simmer 1 minute.

Transfer to a bowl. Cool at room temperature, stirring occasionally, then chill at least overnight, up to 3 days.

To serve, stir in the basil, taste and adjust seasoning. Remove the orange strips. Arrange lettuce on a serving plates. Use a slotted spoon to put the mushrooms on the lettuce. (This can be set up 2 hours ahead and kept chilled. Serve chilled.)

This recipe yields 3 to 4 servings.

Each of 4 servings: 151 calories; 302 mg sodium; 0 cholesterol; 11 grams fat; 1 gram saturated fat; 10 grams carbohydrates; 4 grams protein; 2.47 grams fiber.

Source:
The Los Angeles Times, 03-28-2001

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