Meatless Mondays Made Easy!
Mushrooms are an amazing vegetarian substitute to having meat in your dish. Mushrooms are able to withstand strong marinades and spices. I also enjoy making dishes that are versatile and easy to transport (ONCE AGAIN ; this is perfect too for lunch)
Ingredients
- 1 cup of edamame
- 3 cups of mushrooms (used are Portobello and King Oyster)
- 2 cups of vermicelli noodles, cooked
- 1/4 cup of radishes, matchsticks
- 1/4 cup of cilantro or parsley, cleaned and chopped
- 1/4 cup of peanuts, chopped
Glaze
- 1/4 cup of Soy Sauce
- 2 tsp of sesame oil
- 1 tsp of chilli paste
- 1 tsp of hoisin sauce
- 2 cloves of garlic, chopped finely
Instructions
- Preheat oven 325 F
- On a parchment lined baking sheet, lay the sliced mushrooms
- Mix all ingredients for the glaze and lightly lather the mushrooms
- Bake mushrooms for 20 mins – golden brown
- When mushrooms are baking, start plating the different ingredients (radish, edamame, cilantro, peanuts)
- Once golden brown, remove mushrooms from oven and add them to the noodle bowl
Notes
For the mushrooms, I used King Oyster and Portobello mushrooms. Meaty in texture and taste
The different elements would be amazing as well wrapped in a rice paper roll.