Check out this tasty recipe for Marinated Mushrooms with Wild Rice. Your whole family will enjoy this easy and satisfying vegan wild rice full of flavorful marinated mushrooms.
Marinated Mushrooms with Wild Rice is a wonderful meatless dinner option that is a great source of nutrients. You can also use your mushroom rice leftovers to meal prep for quick grab-and-go lunches or dinner another night.
For other tasty dishes with cremini mushrooms, try this Creamy Mushroom Pasta or this fresh Vegan Mushroom and Lentil Salad. Need to use up a bit of wild rice? This Cranberry-Pear Wild Rice Stuffing is one of my favorites!
This Marinated Mushrooms With Wild Rice Is...
- Meal prep-friendly
- Easy to make
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make Marinated Mushrooms with Wild Rice
- Cook the wild rice.
- In a new bowl, add all your marinade ingredients and mix.
- Prep the mushrooms and toss in the marinade. Let them sit for 15 minutes.
- Prep all the veggies. Place mushrooms in a pan and broil.
- Cook veggies, stir in rice, and add mushrooms. Serve and enjoy.
See detailed instructions and list of ingredients below.
Tips and Tricks for Perfect Marinated Mushrooms
Stir Marinated Mushrooms
Make sure to stir the mushrooms in the marinade a few times while they are soaking. This will help to evenly coat the mushrooms and create a delicious flavor throughout the dish when cooked.
You can use a rice cooker or Instant Pot if you don't want to cook your rice on the stovetop. Just cook the rice as as directed for whatever device you decide to use.
Swap Variety Of Rice
Feel free to make this dish using white rice, jasmine rice, or brown rice instead of the wild rice. You can use any variety of rice that you prefer or have on hand. Just make sure to adjust the cook time of the rice according to the package. This also works well with other whole grains such as quinoa or barley.
Change Up The Vegetables
This dish is great for using up vegetables in your pantry. I have found that even veggies like yellow squash are a great mix-in for this dish. Just chop up whatever vegetables you decide to use and add them in!
It's a win-win when you can clean out your old produce and create a satisfying meal.
Try Adding Tofu
Consider dicing up a bit of tofu, cooking it, and mixing it into the mushroom and rice mix. You could even marinate the tofu with the mushrooms for added flavor. Then cook your tofu when you cook the mushrooms.
How do you store leftover mushrooms and rice?
This dish is best served fresh, but can be refrigerated for a few days. If you have leftovers, you can store the mix in the refrigerator for 2–3 days. Anything left after three days will need to be tossed out.
What are the health benefits of wild rice?
Wild rice is a wonderful mix of protein and fiber. Wild rice is also a source of antioxidants, if you want to incorporate more into your diet.
What mushrooms should I use for marinated mushrooms?
I used cremini mushrooms, but you could also use shiitake mushrooms, white button mushrooms, or sliced portobello mushrooms. Softer mushrooms like oyster mushrooms will not hold up as well to the marinade.
If you love these marinated mushrooms, be sure to check out these other delicious recipes:
Vegan Wild Rice With Marinated Mushrooms
- 8 oz cremini mushrooms button mushrooms also work
- 1 cup wild rice
- ½ tsp salt
- ½ cup diced yellow onion
- 1 medium zucchini
- ½ cup sliced sun-dried tomatoes
- 1 medium red bell pepper
- 1 tbsp olive oil
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried parsley
- 1 tsp dried oregano
- ½ tsp ground pepper
- ½ tsp salt
- In a medium pot, combine wild rice with 3 ½ c (825ml) water and ½ tsp (3g salt). Cook on medium-low heat for 40–45 minutes until all water is absorbed.
- Combine all ingredients for marinade in a medium bowl. Whisk to blend.
- Clean and trim stems from mushrooms.
- Add to marinade and toss to coat. Allow to sit for 15 minutes, tossing occasionally to redistribute marinade.
- Dice onion and slice sun-dried tomatoes if not already done.
- Slice zucchini into very thin ⅛” (3mm) rounds.
- Remove veins and excess seeds from the red bell pepper and cut lengthwise into ⅛” (3mm) strips.
- Heat broiler to high. Line a baking sheet with aluminum foil.
- Place marinated mushrooms cap side up on prepared baking sheet. Reserve the remaining marinating liquid.
- Cook the 1st side for 5 minutes under the broiler.
- Remove from oven and flip the mushrooms with a spatula or fork. Return to oven and continue broiling other side for a further 4 minutes or until mushrooms are slightly soft and a bit wrinkled.
- Heat 1 tbsp (15ml) olive oil in a frying pan over medium heat.
- Add diced onion. Cook for 2–3 minutes, stirring regularly, until the onions start to become translucent.
- Add sliced zucchini. Cook for a further 2 minutes, stirring occasionally, until zucchini is just barely soft.
- Turn off heat and add sliced peppers and sun-dried tomatoes. Stir and toss to soften peppers slightly.
- When rice has absorbed all the water, transfer to a large bowl and add cooked vegetables.
- Add the remaining marinating liquid and toss to coat everything.
- Divide onto plates and top with marinated mushrooms.
- This dish is best enjoyed warm, but can also be eaten cold or reheated by lightly sautéing. If storing for later, keep remaining marinating liquid separate and toss with other ingredients when ready to eat. Can be stored in the fridge in an airtight container for 2–3 days.
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