5 from 15 votes
Easy Teriyaki Mushrooms (10 Minutes)
This recipe features shimeji mushrooms quickly cooked in a simple teriyaki sauce made from light soy sauce, mirin, sake, and sugar. The mushrooms are stir-fried until tender and coated with a glossy, savory-sweet sauce, then garnished with sliced spring onions and optionally sesame seeds for brightness and texture.
Prep Time
3 mins
Cook Time
6 mins
Servings:
2
people
Calories:
109 kcal
Course:
Side Dish
Cuisine:
Japanese
Ingredients
- 5 oz shimeji 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 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!, light
- 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 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, or butter
- ½ Tablespoon spring onions Although this is a garnish, it is not optional. The sliced green onions add freshness that helps lift the savory sauce, sliced
- ½ teaspoon sesame seed If using, I suggest a drizzle of sesame oil to finish the dish too, lightly toasted
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.)
Cup of Yum
Notes
- Use light soy sauce for the sauce; avoid dark or sweet soy sauces to prevent excessive sweetness.
- Substitute mirin with alcohol-free Honteri Mirin and use water instead of sake for an alcohol-free version.
- For king oyster mushrooms, slice and score them before cooking and add the sauce after browning to maintain texture.
- Butter adds extra flavor, but vegetable or olive oil can be used for frying.
- Toasted sesame seeds and a drizzle of sesame oil enhance the finishing flavor.
Nutrition Information
Calories
109kcal
(5%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
15mg
(5%)
Sodium
573mg
(24%)
Potassium
255mg
(5%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
190IU
(4%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 109
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 573mg | 24% |
| Potassium | 255mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.