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Orange Jerked Marinated Mushrooms

I came up with this recipe on a whim. I had bought a pack of mushrooms planning on using them that night, and I didn't do the same dish. That was the night that I made my Orange Jerked Pork Tenderloin. So, I see this package of mushrooms on the counter, and decided to marinate them. Since I already had all of the ingredients for an Orange Jerk Sauce, I thought that I might try it. It was great, with a mild flavor of the orange, and once in a while a little bite from the hot peppers.

I chopped the peppers super fine, about 1/16" inch. Because they were so small, you really didn't have the opportunity to taste them. If you REALLY like hot things, leave the peppers a little larger, so that you'll chew them a bit.

Serves 4 - 6 as an Appetizer, or a Side.

  • 1 Pound Mushrooms
  • 2 Cups Orange Juice
  • 2 Medium Habanero Chile, minced, tiny
  • 2 Medium Serrano Peppers, minced, tiny
  • 1/2 Medium Onion, minced, tiny
  • 1 Tablespoon Butt Kickin' Blacken, Jamaican Jerk, to taste

1. Place all of the ingredients in a pot, bring to a boil, then let them simmer for about 1/2 hour.

2. Remove from the heat, place in a bowl, cover, and place them in your refrigerator until cold. The longer you let them sit, the more flavor they'll have.

3. It's best to do this at least one day ahead.

4. If you want them to be more flavorful, remove the stems, or just cut them in half prior to simmering them. Exposing the inside of the mushrooms will permit more of the marinade to be absorbed.


Orange Jerked, Marinated Mushrooms