Oct 16, 2013

Marinated Teriyaki Mushrooms

So I’m shopping at my local grocery store this past weekend and I stroll by the olive bar which has literally DOZENS of types of olives (insert heavy sigh). I love olives. But I don’t eat much of them because of the high sodium content. But I happened to spy these cute little marinated mushrooms on the bar as I wiped the olive-deprived tear from my eye… hmmm… I took a few home to try. Well, during the walk to my truck, they somehow all disappeared. Um. Hell-o! Yum! So I quickly went to work to create a homemade recipe for them.

Before I talk about anything else I must warn you… these are probably the most addictive things I’ve ever put in my mouth! Whoa. They’re a breeze to make and you’d better make a lot. Triple the recipe. Quadruple it. Because they will not last long. These babies won’t win any beauty contests but they sure are tasty. What a perfect addition to a vegan appetizer plate for the upcoming holidays!


Here’s a Breast Cancer Awareness Month FACT for you… Did you know? Eating just ONE mushroom per day can reduce a woman’s chance of breast cancer by up to 70%1,2,3. Staggering. 


Ingredients:

  • 1 pound white button mushrooms
  • 2 TBS tamari or other low sodium soy sauce
  • 3 TBS pure maple syrup (Grade B is best)
  • 5-6 cloves garlic, minced
  • 1 tsp apple cider vinegar (or any vinegar you prefer)
  • 1 tsp ground ginger

Directions:

  1. Clean the mushrooms and boil for 10 minutes.
  2. Drain and rinse in cool water.
  3. Toss the mushrooms with all the other ingredients in a small bowl and then pour it all into a ziplock bag. Remove as much air from the bag as possible before sealing.
  4. Refrigerate overnight before serving. The longer they set, the better they get!
  5. NOTE: The mushrooms seriously shrink when they are cooked and marinated. One pound of raw mushrooms will yield about one cup after they’re marinated.

Easy, delicious and nutritious!

Healthy trails,

  1. Zhang M, Huang J, Xie X, et al: Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer 2009;124:1404-1408. 
  2. Shin A, Kim J, Lim SY, et al: Dietary mushroom intake and the risk of breast cancer based on hormone receptor status. Nutr Cancer 2010;62:476-483. 
  3. Hong SA, Kim K, Nam SJ, et al: A case-control study on the dietary intake of mushrooms and breast cancer risk among Korean women. Int J Cancer 2008;122:919-923. 

11 responses to “Marinated Teriyaki Mushrooms”

  1. I've rarely eaten mushrooms until Helyn educated me on the value of them. Now I gobble them up! This recipe is very snack-friendly and delicious. Thank you Helyn for enlightening womankind on the benefit of mushrooms!

  2. Helyn says:

    You're welcome Jeanne!!

  3. Husband bought heaps of mushrooms this week and there were no brown paper bags left and I had none at home……so I thought I would try making these with a good lot of them. I boiled the mushrooms in the microwave in some diluted stock (which then took on a mushroom flavour so will use in other meals) then put them in the marinade without rinsing or cooling….couldn't wait overnight so they only sat for about 5 hours….just had some for supper…..they were superb!!! Husband said "these taste just like the ones from the deli counter" (we don't get them anymore due to them being oily)……

  4. Helyn says:

    Yay! So glad they worked out for you!

  5. Claudette says:

    I discovered your site in the process of finding a recipe for those yummy deli antipasto mushrooms (at $8.99/lb). I’d eat them before I got to the checkout stand.
    My lb of mushrooms needed something done so I hoped to find a recipe. Didn’t have all the ingredients so I used agave instead of syrup and candied cystallized ginger for the ginger. They taste delicious after 10 minutes of soaking! These are going to be fabulous in the morning.
    Looking forward to your site. Likewise, I search for fat/gluten/sugar/salt-free vegan recipes or at least minimal use – not easy 🙂

    • helynskitchen says:

      Yay, Claudette! Sorry for the delayed comment approval… somehow yours got lost amongst other emails. Anyway, I’m happy you found me and the mushroom recipe! 🙂

  6. Shar from California says:

    Hello, before I began gathering ingredients. Is the grocery store mentioned that inspired you to create a similar taste, Safeway/Vons? is it the teriyaki mushrooms in the olives, pickled veggies, antipasto kiosk stand in the deli section? If so they no longer offer it. So I was searching and came across your recipe.

    • helynskitchen says:

      Hi Shar. The grocery store was Ingles, but I think many of the larger chains have very similar olive/pickle type bars now. Hope this helps!

  7. Shar from California says:

    Great. I can’t wait to try 🙂

  8. Shar from California says:

    Can we use honey instead of maple syrup or agave?

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