You know, mushrooms are one of those vegetables I only buy to incorporate into a stir-fry or vegetable medley. I don’t often buy it to eat on its own. The other day I bought a whole bunch to add into a pasta sauce and popped a few into my mouth while I was cooking. Wow! So flavourful. I don’t give mushrooms the credit they deserve. Seriously…
Anyway, there was a whole bunch leftover and they were starting to get soft. I was making some raw sushi (stay tuned for the recipe!) and decided to whip this together as a salad to enjoy on the side. The mushrooms soak up the flavour of the condiments you add and burst out with each bite. With only 4 ingredients to make the marinade – soy sauce/tamari/nama shoyu, balsamic vinegar, sesame oil, onion powder – you’ll be done whipping together this recipe in less than 5 minutes.
Dietitian's Definition: Tamari is a gluten-free soy sauce, while nama shoyu is a raw soy sauce. All three varieties are made from fermented soy beans, and they impart a similar taste to dishes.
So to you I say pick up your chopsticks (or fork, not judging) and enjoy this marinated mushroom side dish.
I hope you too re-realize your love for mushrooms as I have.
Marinated Sesame Mushrooms
▸ ▹ Vegan, raw, gluten-free, refined sugar-free, nut-free
Yield: 3 cups
Prep Time: 5 min
Total Time: 5 min
3 cups (225g) white or button mushrooms, sliced
1 Tbsp (15mL) soy sauce (substitute with tamari if gluten-free, and nama shoyu if raw)
1 Tbsp (15mL) balsamic vinegar
1/2 Tbsp (7.5g) onion powder
1 tsp (5mL) sesame oil
1 Tbsp (15g) sesame seeds (optional)
1 cup (50g) cilantro, roughly chopped (optional)
3 small, raw radishes, sliced (optional)
Add all ingredients to a bowl and mix until well combined. Serve on a bed of cilantro, sprinkle with sesame seeds, and top with sliced radishes, or enjoy it plain.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes