Broiled Mushrooms Teriyaki

Served in small side portions, this aromatic preparation complements Asian noodle or rice dishes and can also be used as a hot appetizer.

Serves: 4 to 6

• 3 tablespoons teriyaki sauce, more or less to taste
• 2 teaspoons dark sesame oil
• 1 tablespoon rice vinegar or white wine vinegar, or more, to taste
• 1 tablespoon agave nectar, natural granulated sugar, or brown rice syrup
• 16 ounces fresh mushrooms, any variety (portobella, shiitake,
  cremini, oyster, baby bella, or a combination)

Preheat broiler (unless using a toaster oven).

Combine the first 4 ingredients in a mixing bowl and stir together. Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you’re using large portabellos—slice them 1/4 inch thick).

Combine the mushrooms with the teriyaki mixture and stir together. Arrange in a shallow foil-lined pan and pour any excess marinade over them.

Broil in the oven or a toaster oven for 4 minutes, and stir. Broil until the mushrooms begin turning dark and are touched by charred spots, about 4 to 5 minutes.

Remove from the broiler and transfer to a serving container. Adjust the teriyaki sauce, vinegar, and sweetener to taste, and serve.

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