🍄 Seafood Mushrooms – Zesty, Marinated, and Bursting with Umami

A no-cook seafood-style dish that’s light, flavorful, and delightfully tangy.

These marinated mushrooms bring all the sea-inspired flavor without the fish. Infused with garlic, seaweed, and olive oil, they’re perfect as tapas, a salad topping, or a refreshing side dish.

🛠 Kitchen Tools

• Glass bowl

• Glass jar with lid

• Knife and cutting board

• Strainer

📋 Ingredients

Serves 2–3

• Mushrooms (sliced): 8 units

• Garlic (chopped): 6 cloves

• White vinegar: 1/2 cup

• Parsley powder: 1 tablespoon

• Seaweed (dulse or similar): 1 teaspoon

• Olive oil: 4 fl oz / 125 ml

• Water, enough to cover mushrooms

👨‍🍳 Instructions

• Marinate the mushroomsSlice the mushrooms and place them in a glass bowl. Cover with a mix of vinegar and water. Let sit while preparing the rest.

• Prepare the garlic oilIn a separate glass jar, add the chopped garlic, parsley powder, seaweed, and olive oil. Close the lid and let sit for at least 2 hours.

• Combine and chillDrain the mushrooms well and return them to the bowl. Pour the garlic oil mixture over them and toss gently.

• Refrigerate and serveCover and refrigerate for 24 hours to let the flavors develop. Serve chilled.

  
  

🍽 Serving Suggestions

• Enjoy as part of an appetizer platter with olives and crusty bread

• Use as a topping for grain bowls or salads

• Try it in a vegan poke bowl with avocado and rice

💡 Why You'll Love It

✔ Light and refreshing with bold flavor

✔ Perfect for warm weather or holiday spreads

✔ Fish-free but full of seafood essence