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  • Writer's pictureTeresa Smith

Maple and Soy Mushroom Lunch Bowl

Updated: Apr 25, 2021

Well, my family eats almost everything EXCEPT MUSHROOMS. I don’t know what to do with them. Do you have a husband and two children who love mushrooms? I could trade you. Ok, I guess not but they still don’t like them so I'll invite my girlfriend over for lunch and make a beautiful spread solely focused on mushrooms.

I marinated the mushrooms and wow, this is a technique I will be using again. I was snacking on the marinating mushrooms they were so good. Try using other ingredients for another style of dish with mushrooms. I think there is so much flexibility here.

This recipe was inspired by The New Baguette.


1/3 pound sliced mushrooms

2 tablespoons rice vinegar

2 tablespoons soy sauce

1/2 tablespoon avocado oil

1/2 tablespoon sesame oil

1 cup chopped green beans

1 tablespoon maple syrup

3 garlic cloves, minced (frozen or pre minced works also)

1 tablespoon fresh ginger, minced (I always keep frozen ginger in the freezer, such a great shortcut)

Scallions, sliced for garnish

Sesame seeds for garnish (black and white)

Rice (about 3/4-1 cup cooked rice per serving)

Salt and pepper


1. Clean and slice mushrooms.

2. In a large bowl, combine the rice vinegar, soy sauce, avocado oil and sesame oil. Add the mushrooms and toss together. Marinate 10-30 minutes, tossing occasionally.

3. Heat a pan to medium heat. Lift the mushrooms out of the marinate (reserve) and add to the skillet. Cook for 3-5 minutes allowing mushrooms to brown on each side. Taste and season with salt and pepper. Do not add the salt too early to the cooking process of the mushrooms.

4. Toss the green beans in the marinade.

5. Add the garlic and ginger to mushrooms. Cook 1 minute then add the remaining marinade and green beans and cook for 3-5 minutes to desired texture of green beans.

6. Add the maple syrup. Toss to coat and cook until the mushrooms are shiny and glazed.

4. Serve over rice and garnish with scallions and sesame seeds.

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