Served in small portions, this aromatic preparation of teriyaki mushrooms complements Asian noodle or rice dishes. It can also be used as a hot appetizer.
Serves: 4 to 6
- 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 for the teriyaki sauce 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.