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!
- 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
- Clean the mushrooms and boil for 10 minutes.
- Drain and rinse in cool water.
- 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.
- Refrigerate overnight before serving. The longer they set, the better they get!
- 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!
- 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.
- 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.
- 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.