Bangkok mushrooms


This recipe hast all the flavors of Serve as a side dish to your Thai dinner.


2 T lime juice (fresh)
2 T vinegar (rice wine vinegar)
2 T peanut butter (smooth)
1 clv garlic (minced)
1 t ginger (freshly grated ginger or grated and frozen)
1 T sugar
1⁄4 t pepper (red peppercorns, crushed)
1⁄4 c peanuts (dry roasted peanuts, chopped)
1⁄4 c coriander (chopped)
1 lb mushroom (button musrooms, clean, halved)


  1. In a small saucepan, combine lime juice, lemon juice, vinegar, peanut butter, sesame oil, garlic, ginger, sugar, and red pepper.
  2. Cook over medium heat, stirring constantly, until mixture is smooth. Remove from heat; stir in peanuts and cilantro.
  3. Place mushrooms in a large bowl and pour peanut mixture over top, tossing to evenly coat.


Serve alone or over steamed rice, noodles, or let cool slightly and serve over chopped lettuce.

4 servings
Preparation time
Cooking time
Total time
25 minutes