Use this deliciously tangy, savory relish as an easy condiment for your holiday table, or try it as a topping for crostini, soup or baked potatoes. We like the mild flavor and light crunch of cremini mushrooms for this recipe, but you could also use small, firm button mushrooms.
- 2 navel oranges
- 1 lemon
- 1/2 pound cremini or white button mushrooms halved
- 3 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon chopped fresh thyme
Cut a thin slice off the top and bottom of each orange and lemon. Working with one fruit at a time, cut down along the curve of the fruit to remove peel and white pith, exposing flesh. Over a large bowl, cut between membranes to release fruit segments, letting them drop into the bowl along with any juice. Remove any seeds. Finely chop segments.
Place mushrooms in a food processor and pulse until finely chopped but not puréed. Add to the bowl with fruit. Add chives, parsley, thyme, salt and pepper and mix well. Serve immediately, or cover and refrigerate for up to 3 days. Pour off excess liquid if needed before serving.
Per serving: about 1/3 cup, 25 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 5g carbohydrates (1g dietary fiber, 3g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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