Mixed Mushroom With Fish Sauce
“When creating a side dish, I like the sauce to have a good punch, especially if it’s accompanied by something that could stand on its own,” says Chris Clime. To make this dish even more flavorful, you can leave the cooked mushrooms in their juices overnight to continue marinating. When you’re ready to serve, heat them in a dry, hot skillet and cook until they start to get slightly golden brown and crispy.
Hands-on Time: 25 Mins
Total Time: 1 Hour 25 Mins
Yield: Serves 4 (serving size: about 1/2 cup)
Ingredients
- 1/4 cup lower-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fish sauce
- 2 garlic cloves, chopped
- 1 cup chopped fresh flat-leaf parsley, divided
- 4 (4-inch) portobello mushroom caps
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