Umami-packed and super simple to make, these soy-maple glazed trumpet mushrooms are the perfect work-from-home lunch or veggie side dish.
- 1/3 pound small trumpet mushrooms
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce or tamari
- 1/2 tablespoon avocado oil or other neutral-tasting oil
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon pure maple syrup
- 1 medium garlic clove, minced
- 1 tablespoon minced fresh ginger
- Scallions, to garnish
- Sesame seeds, to garnish
- Brown rice, for serving (optional)
- Wipe the mushrooms clean with a damp paper towel. Trim the ends and slice thinly.
- In a shallow dish, combine the rice vinegar and soy sauce. Add the mushrooms and toss to coat. Marinate for 10 to 15 minutes (up to 20 minutes for larger mushrooms), tossing once or twice, to ensure they’re marinating evenly.
- Heat the oils in a large non-stick skillet over medium heat. Lift the mushrooms out of the marinade – reserving the leftover liquid – and add to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the mushrooms are browned. Add the maple syrup, garlic, ginger, and the leftover marinade to the skillet. Toss to coat and cook until the mushrooms are shiny and glazed, about 30 seconds more.
- Garnish with the scallions and sesame seeds and serve over rice, if desired.
- Calories: 120
- Carbohydrates: 23.8 g
- Fiber: 8.2 g
- Protein: 6.5 g
Keywords: mushrooms, trumpet, soy, maple, vegan