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Ingredientes
- 1/3 c. Canola
- 1/3 c. White wine vinegar
- 2 Tbsp. Water
- 1 Tbsp. Sugar
- 1 Tbsp. Fresh chives, finely snipped
- 1 Tbsp. Dijon mustard
- 1 tsp Fresh dill, snipped (or possibly 1/4 tsp. dry dill)
- 1/8 tsp Salt
- 30 sm Mushrooms, whole, trimmed (8 ounces)
- 2 sm Zucchini
- 2 med Carrots, peeled Skewers Fresh dill, optional
Direcciones
- Combine all ingredients except vegetables in a large sauce pan. Bring to boiling. Add in mushrooms; return to boiling. Reduce heat and simmer, covered 7-8 min or possibly till mushrooms are just tender. Cold in the liquid. Place mushrooms and liquid in a plastic bag; set the bag into a deep bowl. Close bag tightly. Marinate in the refrigerator 2-12 hrs, turning bag occasionally. Using a vegetable peeler cut the zucchini and carrots lengthwise into very thin slices. Drain mushrooms reserving marinade.
- Lightly brush carrot or possibly zucchini with marinade and thread on skewers with mushrooms. Garnish with fresh dill.
- Makes 30.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 840g | |
| Calories 862 | |
| Calories from Fat 661 | 77% |
| Total Fat 74.93g | 94% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.29g | |
| Cholesterol 0mg | 0% |
| Sodium 581mg | 24% |
| Potassium 1929mg | 55% |
| Total Carbs 41.42g | 11% |
| Dietary Fiber 9.1g | 30% |
| Sugars 26.67g | 18% |
| Protein 13.51g | 22% |
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