Teriyaki Marinated Mushrooms Recipes

TERIYAKI MUSHROOMS

Steps:

• Heat (on medium heat) the soy sauce, vinegar, oil, pepper, garlic, ginger, onions and splenda together.
• Add quartered mushrooms until heated the mushrooms have heated through.
• Allow to cool and store in a container in the fridge overnight before serving.

TERIYAKI MARINATED MUSHROOMS

Steps:

• Wash mushrooms and cut off ends of stems.
• In saucepan, over low heat, combine soy sauce or teriyaki sauce, water and cooking sherry.
• Add butter and stir until melted.
• Stir in sugar slowly.
• Continue to stir until melted.
• Place mushrooms and sauce in crockpot.
• Cook on low 8 - 10 hours.
• Stir every hour.

TERIYAKI PORTOBELLO MUSHROOMS

Steps:

• Use a 2-quart slow cooker.
• Put the olive oil into the bottom of your slow cooker and smear it around.
• After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.
• Place them into the slow cooker.
• Add the brown sugar, soy sauce, mustard, and ginger.
• Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.
• Cover and cook on LOW for 5 hours, or on high for about 3 hours.
• Can serve over rice or either hot or cold in a sandwich.

MARINATED MUSHROOMS

Steps:

• Combine all ingredients to make marinade.
• Pour over mushrooms and stir gently to coat.
• Cover container and refrigerate overnight.
• Stir or shake mushrooms occasionally, to ensure contact with marinade.
• Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.

TERIYAKI SPICY MUSHROOMS

Steps:

• In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper, ginger and garlic powder.
• Add mushrooms and onions. Cook and stir over medium heat until heated through.