These teriyaki mushrooms are a delicious, simple side-dish to serve with teriyaki chicken (Recipe ID 157526). Serving suggestion: pair with steamed snow peas or broccoli and rice for a complete meal."I used this recipe in conjunction with the Teriyaki Chicken - and added extra veges to stirfry with the mushrooms, then cut up the cooked chicken (which was divine) and served over hot rice. Very good and very easy." - mrswho
Yield: 4 Servings Ready in 45 minutes
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Teriyaki Mushrooms Preparation
First, a mushroom-cleaning tip.
Mushrooms are like sponges, and will absorb every drop of water they can handle if you run them under the faucet. DO NOT wash mushrooms this way!
There are several different techniques to getting a mushroom clean, but the one I like is to partially dampen a paper towel, and simply wipe away on the outside of the mushroom. Do not worry about sacrificing the outermost layer if you need to... feel free to peel it off.
This dish relies upon HOME-MADE teriyaki sauce, which is fresh, easy to make, and quite distinct from the bottled stuff. See BigOven recipe number 157526, "Teriyaki Chicken ala Steve". If you prepare the teriyaki sauce and let the chicken marinate, you can re-use the marinade on this side dish as follows:
1) Quarter the mushrooms (optional) -- sometimes this dish is best served with whole mushrooms.
2) Bring a large saute pan to medium high heat. TIP: Mushrooms need lots of open space to fully brown. Don't try to crowd them together in the pan. As they cook, they will give off water, and you want that to evaporate immediately.
3) Add vegetable oil to pan
4) Add mushrooms and then the butter. Saute mushrooms turning only occasionally -- don't disturb the mushrooms for the first minute or so. Let them sear.
5) Add the reserved marinade. If it has had chicken steeping in it, don't worry, but DO bring the pan back to an aggressive boil for at least a minute. Then reduce heat.
Wonderful! The recipe image I'm posting shows quartered mushrooms, but whole mushroom caps work equally well.
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