Sweet and Spicy Mushrooms
Adapted from Better Home and Gardens The Ultimate Appetizer Book
Yields: 8 servings
1/2 cup bottled hoisin sauce
1/4 cup water
2 tablespoons minced garlic
1/2 – 3/4 teaspoon crushed red pepper
24 ounces fresh mushrooms, cleaned
- In a 3 1/2 or 4 quart slowcooker, mix together hoisin sauce, water, garlic, and crushed red pepper.
- Add mushrooms and toss to coat.
- Cover and cook on low for 5-6 hours, or cook on high for 2-3 hours.
- Serve with toothpicks.
Recipe Review: I will never have a dinner party without these again. The first time we made them, it was for Manatee’s parents and we gobbled it up.
Then I began to wonder, is it just us? Manatee and I love mushrooms almost more than salad. His parents feel the same (apple doesn’t fall far from the tree, I guess). Maybe no one else would like it.
So I made it again. This time for a girls’ night dinner party. The results were the same. The guests actually started to ration them because we had some latecomers. They told each other not to eat the mushrooms, but I saw them all sneak them when they didn’t think they were being watched.
These really are that good. If you don’t like spice, take out the crushed red pepper. If you like it, add more. Just make sure you have enough to go around.
- Saturated Fat 0.26g
- Cholesterol 0mg
- Sodium 112.75mg
- Total Carbohydrate 4.31g
- Dietary Fiber 0.03g
- Sugars 3g
- Protein 0.81g
What is your favorite go-to appetizer?
And if you are looking for some meat, check out Ramona’s recipe for hoisin honey glazed meatballs at Curry and Comfort. If it was possible to have a hoisin-themed meal, I would totally be in. What a great condiment!
Can’t wait to hear your ideas for some yummy holiday appetizers!