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15 Minutes Mushroom Teriyaki
15 minutes mushroom teriyaki is a perfect choice when you are busy but still want to enjoy a delicious healthy vegan meal with minimal pantry ingredients.
I feel sluggish in summer and I tend to cook really simple dishes, like this 15 minutes mushroom teriyaki, so I can be in and out from the kitchen as fast as possible. Although we are making a teriyaki dish, there is no need to buy a bottle of teriyaki sauce. As long as you have soy sauce, mirin, sake, and sugar, you can make your own teriyaki sauce at home.
You can use any mushroom
I use super common white button mushroom to make this mushroom teriyaki dish since this is the most widely available mushroom. Of course you can use other varieties of mushroom too, such as king oyster, fresh shiitake, and fresh portobello. When you use king oyster or fresh portobello mushrooms, this can easily be made into a main dish.
Playing around with the garnishes
I always stock fresh scallions in my refrigerator, so chopping some up to garnish this easy mushroom teriyaki dish is a no brainer. Another possible garnish is to use lemon zest, and even squeeze some of the fresh lemon juice to the finished dish to make an instant teriyaki ponzu mushroom dish!
15 Minutes Mushroom Teriyaki
Ingredients
- 3 tablespoon oil
- 24 ounces (680 grams) white button mushrooms, sliced
- 4 cloves garlic, minced
- 1-2 scallions, thinly sliced (optionally, as garnish)
- Teriyaki sauce (mix the following together)
- 2-3 tablespoon soy sauce, to taste
- 2 tablespoon mirin
- 2 tablespoon sake
- 1 tablespoon sugar
Instructions
- Heat oil in a frying pan over medium high heat. Sauté sliced mushrooms until wilted, then add minced garlic and mix well.
- Pour soy sauce, mirin, sake, and sugar into the pan. Continue cooking until the sauce has fully reduced and gives the mushroom a shiny coating.
- Turn off the heat, transfer mushrooms to serving bowl. Garnish with sliced scallions (if using), and serve immediately.
Comments
I am loving the sound of mushroom teriyaki! I love mushrooms and teriyaki so what a great way to enjoy both!
High five Sophia! I, too, love both mushrooms and teriyaki :)
I'm not a mushroom fan, but my mom's theory is the more mushrooms, the better. It sounds good and I'll pass it on to her.
Anything that is ready in just 15 minutes is good with me. You can't beat a homemade Teriyaki sauce.
Yup, homemade teriyaki sauce is super simple, definitely no need to buy the bottled version.
I pretty much always have mushrooms on hand. One of my favs. What a great easy sounding way to prepare them.
Ah, fellow mushroom lovers then :) Yup, I too always have mushrooms in the pantry, especially the dried ones because they are so versatile.
I am a huge mushroom fan and cook it atleast once a week. Love this recipe and would surely be trying it out this week.
Haha, same here. Something feels off if I don't get my weekly mushroom ration ;)
i love mushroom.. ussually i cook it for the soup, but this recipe worth to try. thanks for sharing
Mushrooms and teriyaki sauce! You had me at the title... sounds amazing!
Such a great low carb and tasty recipe. I love this with eggs.
I am a mushroom fan and this dish is perfectly delicious!
Wow this looks delicious and it's so fast! I love teriyaki but I never make it, I'll have to try it with mushrooms!
This recipe is fabulous! It's so easy and super flavorful!
I am in need of more quick-fix dinner ideas and I am so excited about this one. It sounds so yummy! I've never made teriyaki at home, but excited to try!
Hi Anita, I found your blog and it is a total gem!! I am loving all of your recipes. They are absolutely delicious and easy to make. I fell in love again in Indonesian cuisine because of you! I used Lentil instead of mushroom and my son (who hated lentil) is now converted! It was delish. Thank you for sharing your passion in cooking.
Thank you so much for trying out my recipes. I've never made a lentil teriyaki, and now I'm curious how it will taste. :)
I got addicted to these before Covid when Publix had a olive and mushroom 🍄 bar? These where served cold. I just wondered if you can cook them like this then refrigerate them and eat them cold??
Hi Bob, I put this in my lunch box with rice all the time, and it's delicious at room temperature. I'm not too sure how it will taste when it's cold as in out-from-the-fridge cold though.
We love mushrooms ! Was wondering if I can marinate some portobello mushrooms overnight and use it as a vegetarian teriyaki burger?
Hi Anne, as long as you slice the portobello mushrooms thinly (~ 1/2 inch thick), you can cook immediately without marinating. I'm not sure how it will perform if you cook a whole portobello mushroom without slicing though, but I'm guessing as long as you can cook it thoroughly first, you can always cook the teriyaki sauce separately and glace the cooked mushroom with the teriyaki sauce.
Make sure to marinate them gill side up. Also, you can poke the portobello mushrooms full of holes using a fork. The marinade will soak in even better. Never hurts to try!
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