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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