Don’t mind us while we devour these tasty little mushrooms of joy! Earthy, tangy and full of flavor, this healthy Deli-Style Marinated Mushroom Salad is perfect for mushroom lovers everywhere. These beauties soak up aromatic Italian tangy flavors making it the perfect topper on salads, as a side dish, or nestled in sandwiches or wraps. Tasty cremini, button mushrooms, garlic, and roasted red peppers, are marinated in a bomb dressing that will remind you of those delicious deli-style salads from your favorite local Italian deli. It is sure to put a smile on your face, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

This week’s Whip It Up Wednesday is our delicious Deli-Style Marinated Mushroom Salad. When I was a kid, my dad went to our local Italian store (Dioguardi’s Italian Deli) every Saturday morning.  He would always come home with tons of lunchmeats, provolone cheese, assorted olives, crusty Italian bread and a marinated mushroom salad.  We would all sit down together at the kitchen table and make “big samwiches” (Chris reference) for lunch.

Dad calls sandwiches “sangwiches” as a lot of 1^stand 2^ndgeneration Italians do.  We would put those delicious marinated mushrooms right on the sandwich as kind of a condiment.  To us, it was our typical Saturday lunch!  We loved it, but little did we know that all that lunchmeat was catching up with Dad.  His cholesterol started to rise and eventually he would go on a statin to try to control it.   Since going Whole Food Plant Based, his cholesterol dropped like a rock – BIG WIN!

Childhood Favorites

So, Mom and I started reminiscing about the all the foods that we used to eat, and it occurred to us that so many of our best childhood memories (Saturday lunches around the kitchen table for example) are tied to food.  We then started to brainstorm on how we could convert some of those childhood favorites into Whole Food Plant Based dishes.  Dad got involved and he shared with us that he really missed his deli marinated mushrooms from Dioguardi’s.

WFPB Conversion Time

Mom and I dug in and kitchen tested this dish several times until we felt that we had successfully duplicated Dad’s beloved deli marinated mushrooms.  This big test was to have Dad taste test it.  We are happy to share that he LOVED them.  He said that despite the obvious missing olive oil, he felt that we didn’t compromise flavor, and they were absolutely delicious!

He ended up eating the entire taste test batch!  His reasoning being that it had been many, many moons since he had enjoyed marinated mushrooms, so he felt that he was entitled to eat the entire batch.  No worries Dad, we are super happy that you loved them that much!  LOL

Plus, he did go to the store straight-away for us and buy more mushrooms!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Veggie Packed Mushroom Sandwich

Here’s how we prepared this healthy sandwich of tastiness:

• WFPB Compliant Bread (or wrap)
• Greens (We used baby spinach and baby arugula)
• Matchstick Carrots
• Matchstick Yellow Bell Peppers
• Tomato Slices
• Avocado Slices
• Our Deli-Style Marinated Mushroom Salad
• Wrapped it in unbleached Parchment Paper (For good measure 😉 )

This Deli-Style Marinated Mushroom Salad works with SO many veggies: mix and match your favorites for an ultimate sandwich that is sure to delight your tastebuds – YUM!

Whip it up Wednesday

As you already know, every Wednesday, we feature a quick and easy recipe that can be “whipped up” in 20 minutes or less.  This recipe can be whipped up in about 18 minutes, less if you buy already sliced fresh mushrooms.

We hope you enjoy our new Whip It Up Wednesday quick and easy ideas!

If you try it, we would love to know if you enjoy it as much as we do! Leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Ceramic/enamel lined/non-stick skillet

Deli-Style Marinated Mushroom Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 8
• Cook Time: 10
• Total Time: 18 Minutes
• Category: Salad, Side
• Cuisine: Italian

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Description

Don’t mind us while we devour these tasty little mushrooms of joy! Earthy, tangy and full of flavor, this healthy Deli-Style Marinated Mushroom Salad is perfect for mushroom lovers everywhere. These beauties soak up aromatic Italian tangy flavors making it the perfect topper on salads, as a side dish, or nestled in sandwiches or wraps. Tasty cremini, button mushrooms, garlic, and roasted red peppers, are marinated in a bomb dressing that will remind you of those delicious deli-style salads from your favorite local Italian deli. It is sure to put a smile on your face, making it this week’s awesome Whip It Up Wednesday recipe.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 10 oz. button mushrooms, sliced
• 10 oz. cremini mushrooms, sliced
• 2 Tablespoons tamari *
• 1 Tablespoon minced garlic
• ¾ cup roasted red pepper strips*

Marinade Ingredients:

• ¼ cup red wine vinegar
• 2 Tablespoons water
• 1 teaspoon lemon juice
• 2 teaspoons miso*
• 2 Tablespoons finely chopped fresh flat leaf parsley
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ + 1/8 teaspoon sea salt (+/- to taste) *
• ¼ teaspoon black pepper

Toppings

• Finely chopped fresh flat leaf parsley

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Instructions

1. Slice the mushrooms and place in a large nonstick skillet with 2 Tablespoons tamari. Sauté for 9 to 10 minutes to allow the mushrooms to release their water, then add the finely minced garlic and roasted red pepper strips, sauté for one minute.  Remove from the stove to cool and place in a bowl.
2. In the meantime, place all the marinade ingredients into a small bowl, whisk well to combine. Set aside.
3. After the mushrooms have cooled, then pour the marinade over the mushrooms, garlic, and red pepper strips and toss until everything is coated with the marinade. Sprinkle with chopped flat leaf parsley.
4. Serve at room temperature or refrigerate. Serve as a tasty sandwich topper or as a yummy side salad.
5. If refrigerated, before serving, remove from the fridge and allow to sit for 30 minutes. This allows the seasonings to wake up.

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Notes

*Roasted Sweet Pepper Strips:  We found roasted red pepper strips at our local grocery store under their own brand.  You can also buy Mancini Roasted Sweet Peppers and cut them into strips about ½ inch wide and 2 inches long.  They are beautifully sweet, Whole Food Plant Based compliant, and have excellent flavor; however, you can roast your own peppers if you’d like. Place the oven rack near the top and set the oven to high broil. Place two small red bell peppers or one large on a baking sheet and broil on high, turning occasionally until the pepper is soft and the skins are dark (black). This takes about 10-15 minutes (or longer depending on the size of the peppers). Immediately place the pepper in a glass container and cover with plastic wrap or a tight-fitting lid to sweat the pepper. This helps with removing the skins and seeds. Set aside for 10 minutes to cool. take the cooled pepper and pull the stem off and discard; then tear open one side of the pepper and scoop out the seeds (discard), then lay the pepper out flat, charred skin side up, then pull and scrape off the charred skins and discard. Then cut into thin strips.

*Miso:  We usedMiso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  If you are going to live the Whole Food Plant Based lifestyle, then you will quickly find that miso is your friend.  Miso is simply a paste made from fermented soybeans, barley or rice malt. We use a gluten-free mellow white miso. It is Whole Food Plant Based compliant, and most grocery or health food stores carry it these days. You can find it in the refrigerator section.  A lot of Vegans and Whole Food Plant Basers call it “the secret weapon” because it really brings that rich umami flavor forward in a lot of dishes.  Since we discovered it, we use it a lot.  Simply because it really adds something special to our dishes that you just can’t get with other ingredients.  It has a long refrigerator shelf life because it is fermented.  So, if you can’t find it locally, we suggest that when you are taking any trips out of town, find a store that carries it, take a small ice chest and stock up.

*Tamari: We used San J Tamari Soy Sauce Gluten Free, Reduced Sodium.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Makes: XX Cups

*Storage:  Refrigerate and use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.