Savory mushrooms marinated in an oil-free sauce with balsamic vinegar served over a bed of vegetables and wild rice. This savory hearty dish is sure to please as a side dish or main course for your plant-based meal.
This marinated mushroom dish was originally developed as a side; but is so rich, flavorful, and hearty, it could easily stand in as the main course on your dinner table.
For other delicious veggie-filled dishes, try my Italian Stuffed Zucchini Boats, or my (almost) famous Veggie Lentil Soup!
This dish originally contained a lot of oil. Since it was first written I’ve learned a lot about processed oils and how they affect me. I try to avoid the use of oils when I can and I’m much happier for it. If you choose to cook this dish with oil, I’ve put the instructions for that in the note section of the recipe card. Be aware though that the nutrition and calorie information in the recipe card does not include the added oil.
Pin now to save for later:
To make this recipe you will need:
(There is a handy printable recipe card at the bottom of this page. You just need to scroll down. It will include exact measurements and directions. In the meantime, do read through the following sections to learn some handy tips so that your marinated mushroom and rice dish turns out as yummy as mine!)
For the marinated mushrooms:
- Vegetable broth
- balsamic vinegar
- dried parsley
- dried oregano
- salt and pepper
- the mushrooms of course! Small round ones work best like cremini (baby bella) or button mushrooms
For the other vegetables:
- yellow onion
- zucchini
- red bell pepper
- sun dried tomatoes
For the rice:
- wild rice – or rice blend if you prefer
- water
- salt
Making the recipe:
There are a lot of steps involved and it does require some coordination. Follow the steps on the recipe card and you should be fine!
Start out by mixing up the marinade. I use vegetable broth in my marinade. If you want to add in the oil, just substitute your favorite oil for the broth. I think olive oil probably has the best flavor for this recipe.
Next, get your rice going. While it is cooking you can chop the vegetables, marinade the mushrooms and cook them under the broiler. Don’t discard the extra marinade. You will be tossing that in with the rice and vegetables at the end.
Sadly I have a situation in my house and am not able to broil in my oven. My smoke/heat alarms are so sensitive that they start screaming at me if I heat my oven above 400°. Luckily, I have a very handy toaster oven that works as an air fryer and has a setting for broil. I can easily broil my marinated mushrooms in that little device! (Affiliate link.)
While the rice is still cooking and the mushrooms are doing their thing, you can sauté the vegetables. I am sautéing without oil nowadays. Just line the pan with a little broth and sauté away! You will need to watch your pan to make sure it does not dry up and burn. Add a little more oil if necessary. 
First I add the onions and sauté those for a couple of minutes, then I add the zucchini and bell pepper. When they have softened then turn off the stovetop and add in the sun-dried tomatoes and toss around a bit to coat.
Finishing up:
When the rice is finished cooking, fluff it around with a fork. Add it to a large bowl along with the vegetables (except the mushrooms) along with the extra marinade from the mushrooms. Gently toss till all is mixed well.
Divide onto the plates. If you are using this as a side dish then it will work for three people. If you are planning to use this as the main course then count on two generous portions.
Top with the marinated mushrooms and enjoy! You know what is just the finishing touch to sprinkle on top of this dish? My vegan parmesan made with cashews!
This dish can either be served warm or at room temperature. Your choice. If you have leftovers, you can refrigerate tightly covered for up to three days. 
I hope you enjoy the recipe, but don’t say good-bye! Sign-up here for recipe tips and kitchen wisdom. I also invite you to email me with any questions you have. When you become a part of the Veggie Fun Kitchen Community, you’ll learn to cook great tasting recipes the whole family will enjoy! (No spam here! I will never share your email, and you can unsubscribe whenever you want!)
Marinated Mushrooms with Veggie Wild Rice
Equipment
- Broiler setting on oven
- non-stick saute pan
Ingredients
Marinade for Mushrooms
- 1/3 cup vegetable broth
- 3 Tablespoons Balsamic vinegar
- 1 teaspoon dried oregano heaping
- 1 teaspoon dried parsley heaping
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon salt
Wild Rice
- 1 cup wild rice, uncooked can use a wild rice blend
- 4 cups water
- 1/2 teaspoon salt
Vegetalbes Including Mushrooms
- 8 ounces smallish mushrooms baby bella or button
- 1/2 cup onion diced
- 1 medium zucchini sliced
- 1 medium red bell pepper seeded and sliced
- 1/2 cup sun dried tomatoes sliced
- 1/2 cup vegetable broth for sauteing
Instructions
Marinade for Mushrooms
- In a medium sized bowl mix together the vegetable broth, balsamic vinegar, and seasonings. Set aside.
Wild Rice
- Rinse the wild rice in cold water. Drain well
- Bring the salted water and rice to a boil in a medium-sized saucepan.
- Reduce to a simmer and cover with a lid.
- Continue simmering for 45 minutes. Lift the lid and check your rice. The water should be (mostly) absorbed and the rice slightly chewy. You might notice some have burst open. That's okay. If the rice is too tough to chew, return to the heat for another 10 minutes or so. Don't let the pan run dry. The water should all absorb. If not, then carefully drain what little bit remains.
Mushrooms
- While the rice is cooking, you can also prepare your vegetables. Set the oven on broil or use the broil function on a toaster over.
- Clean and wash the mushrooms and remove the stems.
- Add to the marinade and toss well to cover. Let sit in the marinade for 15 minutes. (You can prepare your other vegetables while the mushrooms are marinating. See below.)
- Line a baking sheet with foil. Place marinated mushrooms on a prepared baking sheet. Broil for 5 minutes on one side. Then remove from oven, flip with a spatula and continue marinating for another 5 minutes. They will be soft and wrinkly. Remove from oven and set aside.
Other Vegetables
- While the mushrooms are marinating/cooking you can prepare the other vegetables.Dice the onion, slice the zucchini, and red bell pepper. If the sun-dried tomato is not yet slice then go ahead and do that.
- Line the bottom of a non-stick saute pan with vegetable broth (about 1/2 cup). Add onions and cook for about 2-3 minutes until they start to soften and turn translucent. Add in the zucchini and red peppers. Continue to saute for another 2 minutes or until vegetables just begin to soften. You should have enough broth in the pan but do check it and add more if necessary.
- Turn off heat and add in dried tomatoes. Toss around a little and set aside.
Finishing
- When rice has finished cooking and all the water has absorbed, fluff gently with a fork.
- Transfer to a large bowl and add the cooked vegegtables (NOT the mushrooms just yet). Add the remaining liquid from the marinade and toss gently.
- Divide the vegetable rice mixture onto plates and top with marinated mushrooms.
- This dish is best enjoyed warm but is also really yummy cool or room temperature. If you refrigerate to eat later, warm in microwave for a couple of minutes.
Notes
- If you choose to use a rice blend, do check and follow the cooking instructions on your bag.
- This recipe originally contained oil. If you choose to add oil, replace the veggie broth and continue with the instructions. The oil is NOT included in the nutritional information.
- If you would rather sauté the vegetables with oil, omit the vegetable broth from the saute pan and use 1 Tablespoon of oil instead.
- Sometimes I use low-sodium soy sauce instead of balsamic. It lends a very different flavor. Do not add any additional salt to the marinade if you use soy sauce.
- Any kind of smallish round mushroom will do. Use your choice of cremona (baby bella) or button mushrooms.
