Teriyaki Mushrooms
Transform your weeknight dinner routine with these irresistible Teriyaki Mushrooms—a savory, umami-packed dish that comes together in just 25 minutes! Tender button or cremini mushrooms are sautéed to golden perfection and smothered in a homemade teriyaki sauce featuring soy sauce, mirin, garlic, ginger, and a touch of brown sugar for the perfect balance of sweet and tangy flavors. Thickened with a cornstarch slurry for a silky, glossy finish, this vegan-friendly recipe is rich in flavor yet simple to prepare. Serve these teriyaki mushrooms over steamed rice, noodles, or alongside stir-fried veggies for a satisfying meal. Don’t forget a sprinkle of sesame seeds and chopped green onions for an added burst of freshness! Perfect for quick dinners, meal prep, or as a crowd-pleasing side dish, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 500 grams Button mushrooms (or cremini mushrooms)
- 60 ml Soy sauce
- 30 ml Mirin
- 15 grams Brown sugar
- 15 ml Rice vinegar
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, finely grated
- 2 teaspoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 tablespoon Vegetable oil
- 1 tablespoon Sesame seeds (optional, for garnish)
- 2 stalks Green onion, chopped (optional, for garnish)
Instructions
Clean the mushrooms by wiping them with a damp paper towel or rinsing briefly, then pat them dry. Slice the mushrooms into thick slices or leave them whole if small.
In a small mixing bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and swirl to coat the pan.
Add the mushrooms to the skillet and sauté for 5–7 minutes, stirring occasionally, until they release their liquid and start to brown.
Pour the teriyaki sauce into the skillet with the mushrooms. Stir well to coat the mushrooms evenly.
Reduce the heat to medium and simmer for 2–3 minutes to allow the sauce to slightly thicken and the flavors to meld.
Stir the cornstarch slurry into the skillet and cook for another 1–2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
Remove from heat and transfer the teriyaki mushrooms to a serving dish.
Garnish with sesame seeds and chopped green onions, if desired, before serving.
Nutrition Facts
Calories |
478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2372 mg | 103% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 41.9 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1965 mg | 42% | |
*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.
