Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Hoisin sauce (mine had no |
| \N \N | Added oil or fat) |
| 1 tablespoon | Chili sauce (again, mine had |
| \N \N | No added oil or fat) |
| 1 tablespoon | Rice wine or dry sherry (I |
| \N \N | Omitted this with no |
| \N \N | Problem) |
| 1 tablespoon | Low-sodium soy sauce |
| 1 tablespoon | Minced scallion (white part |
| \N \N | Only) |
| 2 \N | Garlic cloves, minced |
| 1½ \N | \" piece pared fresh ginger |
| \N \N | Root, minced |
| 6 ounces | 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@... (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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