MAIN CHALLENGE: Red Chili Citrus Mushrooms with Grilled Zucchini

Total Time:
1 hr 45 min
45 min
1 hr

80 tasting portions

  • 4 tablespoons olive oil
  • 1 1/2 pounds yellow onions, sliced
  • 5 pounds white button mushrooms, cut into quarters
  • Salt
  • 2 cups orange juice
  • 1 cup lime juice
  • 1/3 cup red chili powder
  • 3 cups chicken stock
  • 1/2 cup honey
  • 4 pounds green zucchini, sliced lengthwise into 3 pieces
  • 4 pounds yellow zucchini, sliced lengthwise into 3 pieces
  • 1 tablespoon ground cumin
  • 1 cup chopped cilantro leaves
  • 8 ounces fresh goat cheese
  • Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste.

  • Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat.

  • Heat a grill or grill pan to medium.

  • Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

  • Copyright 2009 Television Food Network, G.P. All rights reserved

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