Mushroom Marinade

 In Health & Wellness


Not a huge fan of mushrooms (it’s really the texture more than the flavor I have challenges with) but as the health benefits are amazing, they are a great savory substitute for meat and my husband loves them, I try to include them periodically.

Flipping through a book for recipes he’ll like I came across Raw Sushi Rolls…it looked super simple. Cauliflower “rice”, raw unroasted Nori sheets, which I had in the pantry, sliced veggies and marinated mushrooms.

This marinade is the bomb! I like soy sauce but soaking anything in straight soy sauce😳…not a good idea. The intense flavor and SALT would be overpowering.

Diluting it with oil and lemon juice is perfect, garlic is always good and ginger adds a surprise to your tastebuds.

Marinade recipe:

  • 1/2 c olive oil
  • 1/4 cup soy sauce / liquid aminos or tamari
  • 1 Tbl fresh ginger
  • 2 cloves of garlic, or more if you like!
  • 1 1/2 Tbl fresh squeezed lemon juice

Blend until smooth. You don’t want any chunks of ginger remaining.

Marinate the mushrooms for at least an hour. I put them in a ziploc bag as it’s easy to moosh around the mushrooms to make sure they are get covered in the marinade.

The mushrooms will keep for several days. Leftover marinade I keep in a mason jar, it pretty much lasts “forever”.

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After making the sushi, I threw a few of the left over mushrooms into the dehydrator for a few hours. These now “cooked” mushrooms went onto a bowl of cauliflower rice with chickpea hummus and alfalfa sprouts. YUM! 😋

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