Easy Teriyaki Mushrooms (10 Minutes)

Close-up of a bowl of rice with shimeji mushrooms in teriyaki sauce.

5 from 6 votes

Easy Teriyaki Mushrooms (10 Minutes)

These easy Teriyaki Mushrooms are coated in a sweet and savory sauce. On the dinner table in 10 minutes and perfect with a bowl of white rice!

Prep Time3

Cook Time6

Course: Side Dish

Cuisine: Japanese

Servings: people

Calories: 109kcal

Author: Zen

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.)
Mix soy sauce, sugar, mirin, and sake in a small bowl.
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

If using King Oyster Mushrooms: Slice and score as demonstrated in this Soy Butter King Oyster Mushroom recipe, then brown each mushroom slice. Once all the mushrooms are cooked, return to the pan, with the ingredients for the sauce, and simmer till the sauce is thick.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition