Cooking Index - Cooking Recipes & IdeasMarinated Mushrooms With Orange Zest, Red Pepper And Basil Recipe - Cooking Index

Marinated Mushrooms With Orange Zest, Red Pepper And Basil

Type: Vegetables
Serves: 4 people

Recipe Ingredients

3 tablespoons 45mlOlive oil - divided
1 lb 454g / 16ozMushrooms - stems removed,
  And cut into thick slices
1/2 teaspoon 2.5mlSalt - divided
  Freshly-ground black pepper - to taste
1/2 cup 31g / 1.1ozDiced sweet onion
1 cup 146g / 5.1ozRed bell pepper - diced (large)
2 teaspoons 10mlMinced garlic
1/3 cup 78mlDry white wine
2 tablespoons 30mlBalsamic vinegar
3   Orange zest strips
1 tablespoon 15mlThinly-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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