Recipe by Vina
An easy mushroom recipe with an Asian flavour.
Top Review by Charishma_Ramchandani
From the day you posted this recipe, I was really excited about trying this because it did not call for even one drop of oil(fat)!Finally, I cooked these mushrooms for lunch today and they were very good! I did make a few changes, though. Since I was the only one eating, I used 1 cup of sliced mushrooms(tinned), the juice of 1 orange(which was slightly below 1/2 cup), 1/4 tsp. ginger(freshly grated), 1/4 tsp. garlic(chopped), 1/4 tsp. black pepper, a little less than 1/2 tsp. salt and 1/2 tbsp. soy sauce. I had a bit of a problem initially(I had to make this twice to get it right). Actually, after stirring in everything together in a bowl(other than ginger, garlic and the mushrooms, ofcourse), I added the mixture to the hot skillet. Within seconds, my skillet had black burning marks at the base and fumes going up, and my kitchen smelt like it was on fire. That's when I realised that this recipe could do with an additional step - please do mention that since there is no oil to saute the ginger and garlic, one could first just add the ginger and garlic to the hot skillet, and then add the mushrooms and NOT the juice of the orange-soy sauce mixture or it burns and leaves a horrible smelling black sauce that looks totally disgusting and smells even worse. I think this is a very important step. Done this way, it all works out fine. I would also like to mention here that I did not let the gravy completely dry out. I let some remain. The blend of flavours was really exceptional in these mushrooms - simply fantastic! I enjoyed this on its own and will make it again!
- 1⁄3 cup orange juice
- 1⁄2 teaspoon grated orange zest
- 2 tablespoons soy sauce
- 2 cloves fresh garlic, pressed or finely minced
- 2 teaspoons fresh ginger, grated or finely minced
- 4 cups sliced mushrooms