Ingredients Jump to Instructions ↓

  1. 1/2 cup rice-wine vinegar

  2. 1/4 cup orange juice

  3. 2 tablespoons creamy peanut butter

  4. 2 tablespoons honey

  5. 2 tablespoons soy sauce

  6. 1 tablespoon dark sesame oil

  7. 1 tablespoon minced green onion

  8. 1 teaspoon minced garlic

  9. 1 teaspoon grated fresh gingerroot

  10. 1/2 teaspoon minced lemon grass or grated lemon peel

  11. 1/2 teaspoon crushed red pepper flakes

  12. 1 pound fresh white mushrooms, quartered (about 5 cups) Sliced green onions and diced red bell pepper for garnish, optional

Instructions Jump to Ingredients ↑

  1. In a medium saucepan, combine vinegar, orange juice, peanut butter, honey, soy, sesame oil, green onion, garlic, gingerroot, lemon grass and red pepper flakes; cook over low heat, stirring constantly, until hot, about 4 minutes.

  2. In a large bowl, place mushrooms; pour peanut butter mixture over all; turning to coat. Cover and refrigerate to blend flavors, about 3 hours. Drain and serve, garnished with sliced green onions and diced red pepper, if desired.


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