1/2 cup water
1/4 cup orange juice
1 teaspoon lemon juice
1 (3 ounce) can sliced mushrooms
2 teaspoons rice wine
1 tablespoon garlic powder
1 tablespoon dried parsley
1 teaspoon dried basil
1 1/2 teaspoons lemon zest
In a medium saucepan, bring water to a boil. Remove from heat, cover and let stand 10 minutes.
In a separate medium saucepan, place orange juice, lemon juice and mushrooms. Stir together, cover and let stand 10 minutes.
In a small bowl, mix rice wine and garlic powder. Stir in parsley and basil and mix thoroughly.
Heat oil in a large skillet over medium heat. Saute mushrooms and orange peel for about a minute, stirring occasionally. Pour over saucepan and stir in mushrooms and orange peel. Cover saucepan and simmer for 30 minutes, stirring occasionally, until liquid is reduced but not hot.
Melt butter in a medium skillet over medium heat. Butter mixture when it begins to brown.
Pour orange marinade into marinate saucepan with brown butter. When it starts to cool, mix in garlic powder, parsley and basil.
Chill marinade over low heat. Stir in lemon juice and orange peel. Bring to a boil. Stir in mushrooms and orange peel.