Marinated Mushroom Bowls with Lentils and Wild Rice
Prep time
Total time
Serves: 4 servings
Marinated Mushrooms:
  • 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
  1. To marinate the mushrooms, whisk together the olive oil, rice vinegar, soy sauce, sesame oil and chili oil in a shallow bowl.
  2. Stir in the green onion, cilantro and sesame seeds. Add the mushrooms and gently toss in marinade. Cover and let rest 30 minutes.
  3. Place the cabbage in a medium bowl and toss with lime juice and a pinch of salt.
  4. Stir 1 teaspoon of the soy sauce or tamari into the lentils and 1 teaspoon into the wild rice.
  5. To serve, arrange equal amount of mushrooms, cabbage, lentils, wild rice and cucumbers in each of 4 bowls.
  6. 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