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Vegan Sticky Apricot Mushrooms

 I’m hot, sticky, sweet, from my gills down to my stem. 

These roasted mushrooms are one of the greatest things I have ever eaten. Definitely one of the best mushroom dishes I have ever had, and I am a woman who likes a good mushroom. These vegan sticky apricot mushrooms are incredible. Super easy, and you will wonder why you have gone through so much of your life without eating them. Just marinate for a bit and roast in the oven. BOOM! Sticky, sweet and salty goodness!

The marinade is just 7 ingredients, then I recommend using Portobello mushrooms. That’s it, mushrooms sprinkled with salt and pepper. Then Slice and marinate for as long as you want. Roast and serve with rice if you like! I like to make sticky rice to go with it. It is AMAZING!

This sticky apricot marinade/sauce is seriously the most delicious thing ever! It would probably make cardboard taste wonderful. However, I definitely think mushrooms are the way to go. 

This is vegan comfort food at it’s finest! A big warm bowl of rice and sticky apricot mushrooms will be the best decision you made all day! The mushrooms get all warm and bubbly and brown and sticky sweet. It’s cold outside my friends! Go get your roasted mushrooms on!

I used my cold leftovers to make sushi with carrots, avocado, and cucumber! It was so delicious! So, pretty much, just put these mushrooms in everything and on everything!

Vegan Sticky Apricot Mushrooms
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

Sticky, sweet, salty. These roasted mushrooms are the greatest thing ever! Serve with some sticky rice, so amazing. 

Course: Main Course
Author: Lauren Hartmann
Ingredients
  • 4 Portobello mushrooms
  • 1/2 C. Apricot jam or preserves
  • 2 Tbsp. Soy sauce
  • 1 Tbsp. Rice wine vinegar
  • 2 Tbsp. Orange juice, fresh squeezed
  • 1/2 tsp. Orange zest
  • 2 Tbsp. Water
  • 1/4 tsp. Chili flakes
  • a few pinches Salt and Pepper
Instructions
  1. Slice the mushrooms into large slices, sprinkle with salt and pepper. 

  2. Then in a mixing bowl, whisk the apricot jam, soy sauce, rice wine vinegar, orange juice and zest, water and chili flakes. Whisk until all the jam has dissolved and there are no big chunks. 

  3. Now add the sliced mushrooms to the marinade. Stir to coat. Marinate for at least 20 minutes, the longer the better. Stirring every once in a while. 

  4. Then preheat oven to 425 degrees. 

  5. Now, place the sliced mushrooms onto a baking sheet lined with aluminum foil. Sprayed with non stick spray. Brush the mushrooms with more marinade, coating well. Then bake at 425 degrees for about 10 minutes or until they start to brown. 

  6. Now, flip the mushrooms, brush with more marinade, and bake for another 10-15 minutes or until the mushrooms are brown and sticky and juicy. 

  7. Remove from the oven, brush with remaining marinade. Serve immediately with rice, other veggies or whatever you like! 

Recipe Notes

You don't need to use all of this marinade, just brush it on, if there is some left, you can pour it over the rice!

The marinade will probably spread and brown or burn a bit on the edges of the foil. No worries, it doesn't effect the mushrooms in any way!

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9 Comments

  • Reply
    Trena Danbrook
    December 11, 2017 at 4:47 pm

    OMG this looks incredible!! I will definitely be making very soon, like perhaps later today!! Thank you for sharing all your amazing recipes that are healthy and easy to make without a thousand ingredients. 😉

    • Reply
      Lauren Hartmann
      December 11, 2017 at 11:11 pm

      I hope you like them! You are so welcome!!

  • Reply
    Erin
    January 11, 2018 at 8:14 pm

    Scarfed this down in record time–the apricot marinade is genius! So easy and tasty.

    • Reply
      Lauren Hartmann
      January 12, 2018 at 10:31 am

      Yay! I can never stop eating them when I make this!

  • Reply
    31 Tasty Vegan Mushroom Recipes You Can Make for Every Dinner - The Green Loot
    January 16, 2018 at 5:26 pm

    […] Recipe: rabbitandwolves.com […]

  • Reply
    Caty-Scarlett Coleman
    February 3, 2018 at 4:36 pm

    How many servings does this make?

    • Reply
      Lauren Hartmann
      February 5, 2018 at 3:48 pm

      Sorry about that, it seems all my serving sizes have disappeared. I’m working to fix it, however in the mean time, this makes 3-4 servings!:)

  • Reply
    Julia Nash
    February 11, 2018 at 2:06 pm

    We used 6 Portobellos and could have have eaten more! I got a little freaked out because the for 10 minutes basically boiled the mushrooms in the marinade .I put way too much marinade on it, so I poured some off when I flipped them. That basically resulted in the mushrooms on the outsides burning to a crisp, but the stuff in the middle was AMAZING!!!

  • Reply
    31 Tasty Vegan Mushroom Recipes You Can Make for Every Dinner - The Green Loot
    March 12, 2018 at 9:51 am

    […] Recipe: rabbitandwolves.com […]

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