Prep 5 mins
Cook 10 mins
An easy mushroom recipe with an Asian flavour.
- 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
- Combine orange juice, zest, soy sauce, garlic and ginger in a large nonstick skillet.
- Bring to a boil over medium-high heat.
- Add mushrooms.
- Cook, stirring frequently, until most of the liquid is gone.
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!
These are the best mushrooms! I made them as directed and they were fantastic! The only thing I suggest is that you double the recipe, I served this recipe amount to 2 and it was good. I served with chicken and other vegetables and this was the star. Wonderful flavours! I want to add to this review to say that I have made this wonderful dish again, but I didn't have enough mushrooms so I added a large handful of snow peas. Fantastic! The cooking times for both vegetables was perfect together! Make sure you don't cook this too long so there is plenty of sauce. Also I suggest adding all the sauce ingredients to the skillet first, prior to heating so there is no burning.
This was very easy and quite good. I made it exactly as described in the recipe but next time I think I will add some red pepper flakes and a bit of salt for some excitement. Thanks for posting