These Teriyaki Mushrooms are coated in a sweet and savory sauce. An easy side dish with big flavor that is on the dinner table in 10 minutes and perfect with a bowl of white rice!
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⭐ Why This Recipe is a Star
- Quick: unlike other teriyaki mushroom recipes, this one doesn't need any marinating. By using shimeji mushrooms- instead of something like king oyster mushrooms- you can cook the whole mushrooms so prep time is cut down by a lot (less cutting.) Hence, this vegetarian side dish can be on the table in under 10 minutes.
- Vegan Side Dish that tastes as good as meat: If you're trying to create a Vegan Teriyaki Recipe that tastes like meat, also show you how to substitute with King Oyster Mushrooms, a very meaty mushroom, instead (See "Expert Tips" below.)
- Easy: You slice off the root of the mushrooms, toss in a pan with the sauce over, and simmer till everything is done. What could be easier? Serve as sauteed mushrooms rice bowls, stuff into burgers, or add pasta to make it a complete meal! (Click through for the pasta in teriyaki sauce recipe which only takes 20 minutes!)
What is Teriyaki?
The word “teriyaki” comes from 2 Japanese words: “teri” (meaning shine) and “yaki” (the cooking method of grilling or broiling.)
In Japanese cooking, teriyaki sauce is made from soy sauce, mirin, sometimes sake, and sugar, with the final dish having a beautiful glossy finish.
🥘 Ingredients
You will need a few simple ingredients, such as:
- mushrooms: I used shimeji mushrooms as they don't need much prep before cooking (just slicing off the root base.) Hon-shimeji, Bunapi-shimeji (white beech mushroom), and Buna-shimeji (brown beech mushroom) all work. (Available at Asian grocery stores.) You can also substitute with others, such as portobello mushrooms or fresh shiitake mushrooms, but the cooking time will change. Scroll down to "Expert Tips" if you want to use king oyster mushrooms/ eryngii mushrooms instead.
- oil or butter: Both work for this recipe but unsalted butter will give the mushrooms extra delicious flavor. (If using oil, olive oil or a neutral vegetable oil are both OK.)
- mirin and sake: Both are Japanese rice wines but mirin is much sweeter. Mirin is crucial for this recipe, as it helps create the characterisitc teriyaki glaze. If you're on an alcohol-free diet, substitute the sake with water and use alcohol-free Honteri Mirin (Mizkan brand.)
- sugar: Light brown sugar, white sugar, or honey all work. Don't use dark brown sugar- we don't want the dish to taste of molasses!
- light soy sauce: Please do not use dark soy sauce or sweet soy sauce instead. They're not the same thing, and the mushrooms will be much too sweet!
- spring onions: although this is a garnish, it is not optional, unlike lightly toasted sesame seeds! (Another possible topping for the recipe. If using, I suggest a drizzle of sesame oil to finish the dish too.) The sliced green onions add freshness that helps lift the savory sauce.
For a full list of ingredients, refer to the recipe card below please.
📖 Variations & Substitutes
Teriyaki Sauce can be used as a sauce for many dishes, such as:
However, there'll be slight tweaks to each recipe. For example, for teriyaki chicken and salmon, aromatics such as ginger are crucial to complement the flavors of the meat.
🔪 Step-by-Step Instructions
1a. Cut off the root base of the mushrooms, then rinse the mushrooms. (Both the stems and caps are edible.)
2a. Over medium-high heat, heat up a tablespoon of oil or butter in a large skillet. When hot, add the shimeji mushrooms and the sauce ingredients.
2b. Stir fry till the sugar dissolves. Lower to medium heat then simmer till the sauce is thick and savory, about 3-4 minutes. Garnish and serve.
🥡 How to Store
Leftovers can be kept in an airtight container in the fridge for 3-4 days.
Reheat in the microwave, or gently stir-fry in a saucepan till piping hot.
Note: Uuncut, unwashed fresh mushrooms should be stored in a paper bag in the fridge to allow them to breathe.
👩🏻🍳 Expert Tips
Tip #1: Use a larger skillet so it's easier to cook the mushrooms. (Especially important when cooking Eryngii Mushrooms (King Oyster.)
Tip #2: If you want a vegan meat recipe, use Eryngii Mushrooms (see photo below- they're the large shrooms above the teriyaki dish.) They have a very meaty texture full of umami. Slice and score as demonstrated in this Soy Butter King Oyster Mushroom recipe, then brown the sliced mushrooms. Once all the mushrooms are cooked, return to the pan, with the ingredients for the sauce, and simmer till the sauce is thick.
🥗 Suggested Accompanying Recipes
Mushroom teriyaki is a great side dish for white rice or brown rice, along with stir-fried vegetables/ bok choy, miso soup, salad, or one of the following:
Enjoyed this easy Japanese Mushroom Side Dish Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this dish, please consider supporting it by buying me a bottle of soy sauce! 🙂 (No obligation though!) Thank you and have a great day!
Easy Teriyaki Mushrooms (10 Minutes)
Equipment
- 1 Large skillet Substitute: wok
- 1 heat proof spatula
Ingredients
- 5 oz shimejir mushrooms (142g) Hon-shimeji, Bunapi-shimeji (white beech mushroom), and Buna-shimeji (brown beech mushroom) all work. (Available at Asian grocery stores.) You can also substitute with others, such as portobello mushrooms or fresh shiitake mushrooms, but the cooking time will change. See "Expert Tips" if you want to use king oyster mushrooms/ eryngii mushrooms instead.
- 1 Tablespoon light soy sauce Please do not use dark soy sauce or sweet soy sauce instead. They're not the same thing, and the mushrooms will be much too sweet!
- 1 Tablespoon mirin If you're on an alcohol-free diet, substitute the sake with water and use alcohol-free Honteri Mirin (Mizkan brand.)
- 1 Tablespoon sake
- ½ Tablespoon sugar Light brown sugar, white sugar, or honey all work. Don't use dark brown sugar- we don't want the dish to taste of molasses!
- 1 Tablespoon oil or butter Both work for this recipe but unsalted butter will give the mushrooms extra delicious flavor. (If using oil, olive oil or a neutral vegetable oil are both OK.)
- ½ Tablespoon sliced spring onions Although this is a garnish, it is not optional. The sliced green onions add freshness that helps lift the savory sauce.
- ½ teaspoon lightly toasted sesame seeds If using, I suggest a drizzle of sesame oil to finish the dish too.)
Instructions
- Cut off the root base of the mushrooms, then rinse the mushrooms. (Both the stems and caps are edible.)
- Over medium-high heat, heat up a tablespoon of oil or butter in a large skillet. When hot, add the shimeji mushrooms and the sauce ingredients.
- Stir fry till the sugar dissolves. Lower to medium heat then simmer till the sauce is thick and savory, about 3-4 minutes. Garnish and serve. (See post above for suggestions on what to serve with these teriyaki mushrooms.)
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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Elisabeth says
I made this for dinner tonight. The teriyaki mushrooms were amazing! Thanks for the wonderful recipe
Zen says
Thank you so much! I have been quite discouraged with the blog and was wondering if I should stop, but your comment has encouraged me to keep going 🙂