Teriyaki Mushrooms
by stevemur
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.
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INGREDIENTS
- 2/3 cup Teriyaki Dressing ala Steve ; see recipe 157526
- 2 tablespoon Butter
- 10 whole Mushrooms ; cleaned and quartered (optional)
- 2 tablespoon Vegetable oil
INSTRUCTIONS
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.
Serve hot.
NOTES
Wonderful! The recipe image I'm posting shows quartered mushrooms, but whole mushroom caps work equally well.
stevemur
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (57g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 106 | ||
| Calories from Fat: 99 (93%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11g | 15 % | |
| Saturated Fat 4g | 20 % | |
| Monounsaturated Fat 4.7g | ||
| Polyunsanturated Fat 1.7g | ||
| Cholesterol 15.3mg | 5 % | |
| Sodium 43.1mg | 1 % | |
| Potassium 144.8mg | 4 % | |
| Total Carbohydrate 1.5g | 0 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 1g | ||
| Protein 1.5g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 106
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
Steamed White Rice (Rice Cooker)
I recommend pairing it with this recipe
—
jeff44293
What would you serve with this? Link in another recipe.