Ginger Mushrooms & Wilted Asian Greens

Jul 4, 2009   //   by myrakelly   //   Recipes  //  5 Comments

ginger mushrooms2

This is so like a cooked stirfry you could easily fool your cooked foodie friends. The mushrooms you need to do in advance, but you could get away with not dehydrating the greens if you let the dish sit and marinade for a half hour or so, or just eat them crunchy.

Ginger Mushrooms & Asian Greens

The Ginger Mushrooms
About 20 Button Mushrooms
1 Tsp Minced Ginger
1 Tsp Minced Garlic
1 Tbsp Tamari
Juice of 1/2 Lemon
1 Tbsp Cold Pressed Oil (flax, olive, sesame or similar)

Wash and slice the mushrooms about 5mm thick.
Throw all the ingredients into a large bowl and mix with your hands until the mushrooms are well coated.
Place onto mesh dehydrator trays and dehydrate for about 6 hours.

The Wilted Asian Greens
About 4 Cups of Chopped Bok Choy or Similar Asian Greens

Place on mesh dehydrator trays and dehydrate for 1 hour

The Sauce
1 Tbsp Tamari
2 Tbsp Cold Pressed Sesame or Olive Oil
1cm Piece of Ginger
Juice of 1/2 Lemon
2 Tbsp Water

Place in a blender and blend until well combined.
Strain to remove any large chunks of ginger.

Putting It All Together
The Ginger Mushrooms
The Wilted Asian Greens
The Sauce
3 Tbsp Sesame Seeds
1-2 Cups Mung Bean Sprouts

Combine all everything in a bowl and toss to combine.


  • Hi Myra,

    just wanted to let you know that I enjoyed your recipe. I had to adjust it a little, as I did not have enough Button Mushrooms. So I added some soaked Shitake and for additional color some small cut red, sweet pepper.

    It was a real treat!

    • That would look great with the red pepper!

  • What if you don’t have a dehydator? :o(

    • You can easily make this without a dehydrator, I would just let the mushrooms marinade for a few hours and once you’ve assmbled everthing let it all sit for a couple of hours if you want the greens to be soft-ish. It wo’t be exactly the same texture, but it’ll still taste good!

      • Ok thanks! 🙂

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