Ingredients
-
1/4
-
2
-
2
-
1
-
3/4
-
1/4
-
4
-
1
-
2
-
1/2 - 1
-
1/2
-
1
-
2
-
-
Directions
Citrus-Marinated Mushrooms (Cooking Light), This is a really easy and delicious recipe Fresh citrus and sweet, sour, and spicy Asian flavors put a new twist on mushroom salad If mushrooms are very large, quarter them Marinating overnight intensifies the taste From Cooking Light Magazine, (January 2006) , These are great mushrooms The marinade is delicious I wouldn’t change a thing It is very hard to eat just a few!, This is a really easy and delicious recipe Fresh citrus and sweet, sour, and spicy Asian flavors put a new twist on mushroom salad If mushrooms are very large, quarter them Marinating overnight intensifies the taste From Cooking Light Magazine, (January 2006)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Combine First 7 Ingredients in a Small Saucepan. Bring to a Boil; Cook 1 Minute or Until Sugar Dissolves. Remove from Heat; Stir in Orange Rind, Oils, and Lime Rind. |
|
2
Done
|
Combine Vinegar Mixture and Mushrooms in a Large Bowl; Toss Well to Combine. Cover; Refrigerate Overnight. |
|
3
Done
|
Add Parsley; Toss to Combine. |
