Teriyaki Marinated Mushrooms
Elevate your mushroom game with these irresistible Teriyaki Marinated Mushrooms, a dish brimming with umami and vibrant flavors! Perfect for vegans (with a maple syrup swap) or vegetarians, this quick and flavorful recipe features tender button or cremini mushrooms soaked in a rich marinade of soy sauce, mirin, ginger, garlic, and sesame oil. Sautéed to caramelized perfection, the mushrooms are then coated in a glossy, thickened teriyaki sauce that’s sure to tantalize your taste buds. Garnished with sesame seeds and green onions, these mushrooms make an ideal appetizer, side dish, or topping for rice and noodles. Ready in just 30 minutes of active cooking, this recipe is a must-try for fans of Asian-inspired cuisine and meal prep enthusiasts alike!
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Recipe Information
Ingredients
- 500 grams Button mushrooms (or cremini mushrooms)
- 60 ml Soy sauce
- 30 ml Mirin (sweet rice wine)
- 15 ml Honey (or maple syrup for vegan option)
- 15 ml Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 teaspoon Sesame oil
- 30 ml Water
- 1 teaspoon Cornstarch
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 tablespoon Chopped green onions (optional, for garnish)
Instructions
Clean the mushrooms by wiping them with a damp paper towel to remove dirt. Trim the stems if necessary and leave the mushrooms whole, or halve them if they’re large.
In a small bowl, whisk together the soy sauce, mirin, honey (or maple syrup), rice vinegar, minced garlic, minced ginger, and sesame oil to create the marinade.
Place the cleaned mushrooms in a large resealable plastic bag or shallow dish. Pour the marinade over the mushrooms, ensuring they’re evenly coated. Seal the bag or cover the dish and marinate the mushrooms in the refrigerator for 30 minutes to 1 hour.
After marinating, remove the mushrooms from the marinade and set them aside. Reserve the marinade for later use.
Heat a large skillet over medium heat. Add the mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their juices and start to caramelize.
Meanwhile, in a small bowl, mix the water and cornstarch to create a slurry.
Add the reserved marinade to the skillet with the mushrooms. Stir in the cornstarch slurry and cook for an additional 2-3 minutes, or until the sauce thickens and evenly coats the mushrooms.
Remove the skillet from the heat and transfer the mushrooms to a serving dish.
Garnish with sesame seeds and chopped green onions, if desired, and serve warm as an appetizer, side dish, or topping.
Nutrition Facts
Calories |
107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 9.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
