Mushrooms Teriyaki

Teriyaki Mushrooms recipe

Served in small portions, this aromatic preparation of teriyaki-flavored mushrooms complements Asian noodle or rice dishes. It can also be used as a hot appetizer with slices of baguette.

Serves: 4 to 6

Teriyaki Sauce:

  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons white wine or vegetable broth
  • 1 tablespoon dark sesame oil
  • 2 teaspoons natural granulated sugar or agave nectar
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 to 2 cloves crushed or minced garlic, optional
  • 1 teaspoon grated fresh or jarred ginger, or more, to taste
  • 16 ounces fresh mushrooms, any variety (portobella, shiitake,
    cremini, oyster, baby bella, or a combination)
  • Freshly ground pepper to taste
  • Dried hot red pepper flakes, optional
  • Fresh herbs of your choice for garnish (parsley, dill, rosemary, thyme, chives —
    whatever you like, in whatever amount)

Combine all the ingredients in a small container and stir together. Set aside.

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 in a medium skillet with just enough water to keep the bottom moist. Cover and cook over medium heat until the mushrooms are just starting to soften, about 5 minutes. 

Pour off the liquid from the skillet and drizzle in the teriyaki sauce. Turn the heat up to medium-high and cook until the sauce forms a nice glaze on the mushrooms. Season with pepper and optional red pepper flakes.

For an everyday side dish, serve straight from the skillet; for an appetizer, transfer to a serving container and garnish with herbs as you’d like. 

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