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| Broiled Shiitake Mushroom Stacks December, 2001  Makes 15 / The longer you marinate the mushrooms, the better the flavor. If you can, marinate them overnight.1 pound (about 15) medium-sized fresh shiitake mushrooms Marinade 6 tablespoons orange juice 4 tablespoons rice vinegar 4 tablespoons canola oil 10 cilantro sprigs, chopped 4 cloves garlic, chopped 2 small Jalapeño peppers, chopped 1/2 teaspoon salt 1/2 teaspoon white pepper For Garnish 1 large English cucumber, thinly sliced 2 medium tomatoes, thinly sliced 1. For fresh mushrooms, wash and discard stems. For dried mushrooms, soak mushrooms in warm water until softened, about 15 minutes, then drain. Discard stems. 2. Combine all marinade ingredients in a bowl. Mix well. Spoon on top of mushroom caps. Cover and refrigerate for 30 minutes or longer. 3. Preheat broiler. Place mushroom caps, stem sides up, in a greased baking pan. Spray lightly with cooking spray. Broil with tops 4 inches from heat until light brown, about 5-6 minutes. 4. To serve, stack cucumbers on a serving plate, topping each with a mushroom and tomato slice; use leftover tomatoes and cucumbers to decorate the plate in an alternating pattern. Calories 53,Fat 4,Perfat 61,Cholesterol 0,Carbo 5,Protein 1,Fiber N/A,Sodium N/A |