Korean Inspired Marinated Mushrooms

These Korean inspired marinated mushrooms are slightly sweet with a good kick! Paired with optional rice, lettuce cups, cabbage, carrots, and cilantro, it kind of feels like a fun take-out meal made at home.

The Method:

Korean Inspired Marinated Mushrooms Recipe

Serves 1-2

Ingredients

• 16 oz brown mushrooms or a mushroom mix
• 1 large garlic clove, minced
• 2 tsp maple syrup
• 1/2 tsp toasted sesame oil
• 1 tsp minced raw ginger, measure after mincing
• 1/2 tsp ground down red pepper flakes, measure whole first and then grind down with a back of wooden spatula or similar
• 1/4 tsp Himalayan salt
• fresh ground pepper
• 1 lime, squeezed
• 2 TBSP water

Instructions

1. Preheat the oven to 425 and line a baking sheet with parchment baking paper.
2. Whisk together everything but the mushrooms in a small bowl. Let it sit for a good 15 minutes to marinate. Adjust to taste. Add in a little more maple syrup if you want it slightly sweeter.
3. Meanwhile prep and cut off the tough stems from the brown mushrooms. If you are using a mix of mushrooms, leave all of the soft stemmed mushrooms as is. Quarter the extra large brown mushrooms, but half or leave the smaller mushrooms as is.
4. Stir the sauce and mushrooms together until really well combined. If you have the time, let the mushrooms sit for 10 minutes to absorb a little more liquid prior to baking.
5. Add the marinated mushrooms to the lined baking sheet and bake for 20-25 minutes. Due to the nature of mushrooms, there will be some liquid that runs off of them as they bake.
6. Serve with your choice of rice, lettuce wraps, carrot shreds, cabbage shreds, cilantro, and whatever else your heart desires.

Save + Share the Love on Pinterest: Korean Inspired Marinated Mushrooms

Find me on the daily @herhealthystyle on Instagram

You May Enjoy:

Almond Butter Pad Thai Sauce (Kelp Noodles)

Basil Pesto Portobello Mushrooms

Korean Inspired Marinated Mushrooms

These Korean inspired marinated mushrooms are slightly sweet with a good kick! Paired with optional rice, lettuce cups, cabbage, carrots, and cilantro, it kind of feels like a fun take-out meal in!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Servings: 2

Course: Main Course, Side Dish

Cuisine: Chinese, Korean

Ingredients Method Notes

Ingredients

  

• 16 oz brown mushrooms or a mushroom mix
• 1 large garlic clove minced
• 2 tsp maple syrup
• 1/2 tsp toasted sesame oil
• 1 tsp minced raw ginger measure after mincing
• 1/2 tsp red pepper flakes measure whole first and then mince them down
• 1/4 tsp Himalayan salt
• fresh ground pepper
• 1 lime squeezed
• 2 TBSP water

Method

 

1. Preheat the oven to 425 and line a baking sheet with parchment baking paper.
2. Whisk together everything but the mushrooms in a small bowl. Let it sit for a good 15 minutes to marinate. Adjust to taste. Add in a little more maple syrup if you want it slightly sweeter.
3. Meanwhile prep and cut off the tough stems from the brown mushrooms. If you are using a mix of mushrooms, leave all of the soft stemmed mushrooms as is. Quarter the extra large brown mushrooms, but half or leave the smaller mushrooms as is.
4. Stir the sauce and mushrooms together until really well combined. If you have the time, let the mushrooms sit for 10 minutes to absorb a little more liquid prior to baking.
5. Add the marinated mushrooms to the lined baking sheet and bake for 20-25 minutes. Due to the nature of mushrooms, there will be some liquid that runs off of them as they bake.
6. Serve with your choice of rice, lettuce wraps, carrot shreds, cabbage shreds, cilantro, and whatever else your heart desires.

Notes

Gluten-Free | Soy-Free | Vinegar-Free | Refined Sugar-Free | Plant-Based

 

This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.