Marinated Mushroom Bowls with Lentils and Wild Rice
Author: Mushroom Council
Serves: 4 servings
- ¼ cup extra-virgin olive oil
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon low-sodium soy sauce or wheat-free tamari (for gluten-free)
- 2 teaspoons dark sesame oil
- 1 teaspoon chili oil
- 1 green onion, thinly sliced
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon sesame seeds
- 8 ounces crimini mushrooms, thinly sliced
- 2 cups thinly sliced purple cabbage
- 1 tablespoon fresh lime juice
- pinch of salt
- 2 teaspoons low-sodium soy sauce or wheat-free tamari (for gluten-free), divided
- 2 cups cooked French lentils
- 1 cup cooked wild rice
- 1 cup chopped cucumber
- To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
- Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
- Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
- Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
- To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
- Drizzle with the remaining marinade and garnish with chopped cilantro, sliced green onions and black sesame seeds. Serve with lime wedges.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/marinated-mushroom-bowls
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