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
- Preheat the oven to 425 and line a baking sheet with parchment baking paper.
- 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.
- 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.
- 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.
- 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.
- Serve with your choice of rice, lettuce wraps, carrot shreds, cabbage shreds, cilantro, and whatever else your heart desires.
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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!
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
Instructions
- Preheat the oven to 425 and line a baking sheet with parchment baking paper.
- 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.
- 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.
- 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.
- 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.
- 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
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