Teriyaki Mushrooms Recipes

SUPERB SAUTEED MUSHROOMS

Steps:

• Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

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 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 TOFU AND MUSHROOMS

Steps:

• Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with more towels and another baking sheet; weight with a heavy skillet. Let drain until towels are soaked, about 15 minutes.
• Meanwhile, make teriyaki sauce: Place ginger in a fine strainer; press to release juices into a bowl. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu.
• Heat remaining tablespoon oil in same skillet over medium heat. Cook mushrooms, stirring often, until browned, about 5 minutes. Add teriyaki sauce; bring to a boil. Cook until thickened, about 1 minute. Return tofu to pan; toss gently to coat. Serve with watercress.

TERIYAKI MUSHROOMS

Steps:

• Place the mushrooms and teriyaki sauce in a large resealable plastic bag. Marinate in the refrigerator for 3 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place the marinated mushrooms on the prepared grill, and cook 10 to 15 minutes, or until lightly charred.
• Mix the blue cheese dressing and peppercorn Ranch dressing in a medium bowl. Dip the mushrooms in the dressing mixture to serve.

BABY BELLA MUSHROOMS WITH TERIYAKI

Steps:

• Clean and trim mushrooms. Gather all of your ingredients.
• Heat oil and butter in skillet over medium heat until shimmering or a drop of water flicked in it dances.
• Sprinkle salt and garlic powder into pan with butter and oil and add mushrooms.
• Sauté mushrooms until golden, about 4-5 minutes, taking care that butter doesn't burn.
• Lower heat and pour in teriyaki sauce. Continue cooking a few minutes longer to allow sauce to thicken slightly. When they're ready to serve, top with green onions.