This super Easy Japanese-style Teriyaki Mushrooms recipe is ready in just 15 minutes. Just make the sauce, saute the mushrooms, add the sauce, and cook until thickened! Ta-da!
I am a big fan of this easy dish; It is thick, saucy, and savory yet still fresh and light to eat for dinner; the flavor will not disappoint. This dish could be labeled as a delicious weeknight meal idea for the whole family.
It is also, vegan-friendly and would surely become your healthy comfort meal!
In my opinion, the homemade sauce and sauteed mushrooms make the perfect teriyaki you could ever encounter; simple yet pleasant to taste.
I like to serve Teriyaki Mushrooms as burger toppings, as one of the side dishes, or even as the main course itself. I just pair them with a bowl of rice, and the meal is all set.
See the recipe card for full information on ingredients and quantities.
Mushrooms. I use white button mushroom because it is easy to find and the most cost-effective option. You can use any mushroom you would want such as Portobello, Hedgehog or Porcini.
Oil. I saute the mushrooms in medium heat using vegetable oil. However, sesame oil is also a good option.
Garlic and Ginger. Both are strong flavoring agents for this dish.
For the Teriyaki sauce, I use soy sauce, brown sugar, rice vinegar and cornstarch (to help in thickening the sauce).
Spring Onion and Sesame Seeds. To garnish.
How To Make Teriyaki Mushrooms?
Make the Teriyaki Mushrooms sauce: In a small bowl, mix soy sauce, rice vinegar, brown sugar an cornstarch. Stir until combined.
Saute the Mushrooms: To clean the mushrooms, I just wipe them with a wet kitchen towel and then slice them so they are not too thin.
Heat the oil in a large pan, add the mushrooms on medium heat, fry for 2-3 minutes or until brown. Add garlic and ginger and fry for another minute.
Add the sauce: After that, pour the sauce over the mushrooms and stir constantly until it thickens. Sprinkle spring onion and sesame seeds on top and serve.
Tip: Mushrooms should not be overcooked, or else they would be too hard to chew and would emit a slightly bitter taste.
- You may skip adding cornstarch to the recipe to thicken your sauce; an additional minute of simmering your sauce would already make it thicken.
- Use low-sodium tamari for gluten-free soy sauce.
- Spice things up in this recipe by adding red chili flakes to your teriyaki sauce.
How Do I Store My Leftover Teriyaki?
I put them in an airtight container before refrigerating. This dish will last even longer if you put it inside the freezer, it will last up to 3 months so long as you make sure the lid of the container is tightly closed.
More Mushroom Recipes
- Spinach, Mushroom And Egg Breakfast Skillet
- Caramelized Mushrooms And Onions
- Mushroom Fried Rice
- Spinach Mushroom Pizza
- Sirloin Steaks with Mushroom Gravy
Japanese Teriyaki Mushrooms
- 2 cups mushrooms , sliced
- 1 tablespoon oil
- 3 cloves garlic , finely chopped
- 1 ginger , finely chopped
For the sauce
- 1 spring onion
- 1 teaspoon sesame seeds
- Make the sauce: In a small bowl, mix soy sauce, rice vinegar, brown sugar, water and cornstarch. Stir until combined.
- Heat the oil in a large pan, add the mushrooms on medium heat, fry for 2-3 minutes or until brown.
- Add garlic and ginger and fry for another minute.
- After that, pour the sauce over the mushrooms and stir constantly until it thickens.
- Sprinkle spring onion and sesame seeds on top and serve.