Ingredients:
1/2 cup rice wine vinegar
1/4 cup orange juice
2 tbs. creamy-style peanut butter
2 tbs. honey
2 tbs. soy sauce
1 tbs. Oriental sesame oil
1 tbs. minced green onion (scallion)
1 tsp. minced garlic
1 tsp. grated fresh ginger
1/2 tsp. minced lemon grass or grated lemon peel
1/2 tsp. crushed red pepper
1 pound (about 5 cups) medium-sized fresh white mushrooms,
quartered
Directions:
In a medium sauce pan combine vinegar, orange juice, peanut
butter, honey, soy, sesame oil, green onion, garlic, ginger,
lemon grass and red pepper; cook over low heat, stirring
constantly, until hot, about 4 minutes. In a large bowl place
mushrooms; pour peanut butter mixture over all; toss to coat.
Cover and refrigerate to blend flavors, about 3 hours. Drain
and serve on a bed of spinach or lettuce leaves garnished with
diagonally sliced green onions and finely diced red pepper.
YIELD: 4 Portions