Main Dishesdeliciouslyella
Marinated Garlic, Ginger & Sesame Mushrooms With Coconut Rice
These marinated mushrooms are our #1 recipe at home right now, Matt actually says they’re his favourite Deliciously Ella recipe ever! They’re surprisingly easy to make but taste so rich and delicious, you can serve them with lots of things but we absolutely love them with our coconut jasmine rice, it’s unbelievably creamy and perfect with a squeeze of lime.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
📝 Preparation Steps
1
Slice the mushrooms and place them into a really large baking tray, if they feel too crowded then use two separate trays.
2
Crush the garlic and the ginger – I use a garlic press for the ginger, it adds lots of juice to the dressing too.
garlic6 cloves
3
Make the dressing by mixing together the rest of the ingredients from the list (using 2 tablespoons of the coconut milk and leaving the rest to the side for the rice – if the tin has separated then use the top creamy part not the water).
4
Pour the dressing over the mushrooms, stir well to fix them together fully and ensure all the mushrooms are coated. Leave them to marinate for at least ⏱️ 30 minutes.
5
Preheat the oven to 180C (355F), fan setting.
6
Place the tray in the oven and allow them to cook for about ⏱️ 20 minutes until tender.
7
While the mushrooms cook make the rice, follow the instructions on the packet, it should take ⏱️ 10-15 minutes. Once cooked, stir the rest of the coconut milk, lime juice and tamari into the rice with a big sprinkling of salt.
lime0.5tamari5 tablespoons
8
Serve the mushrooms and rice with finely chopped spring onions, a sprinkling of chilli and a squeeze of lime.
lime0.5
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