Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Hoisin sauce (mine had no
Added oil or fat)
1 tb Chili sauce (again, mine had
No added oil or fat)
1 tb Rice wine or dry sherry (I
Omitted this with no
Problem)
1 tb Low-sodium soy sauce
1 tb Minced scallion (white part
Only)
2 Garlic cloves, minced
1 1/2 " piece pared fresh ginger
Root, minced
6 oz 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#sas.upenn.edu (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#aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km#salata.com.

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