If you’re craving a flavor-packed, umami-rich dish that’s simple to whip up, these teriyaki mushrooms are your answer. Think hearty king oyster mushrooms drenched in a homemade teriyaki glaze that’s as easy to make as it is delicious!
Is there anything mushrooms can’t do? If you’re a fan of easy, flavor-packed dishes, these teriyaki mushrooms are about to become your new go-to. We’re using hearty king oyster mushrooms, which are enrobed in a savory, umami-rich teriyaki glaze.
This recipe is all about simplicity and taste. The homemade teriyaki glaze is bursting with flavor and can be prepped in advance, making dinner prep a breeze. Serve with a side of rice and bok choy, and you’ve got a weeknight dinner that feels like a special occasion.
Why You’ll Love This Teriyaki Mushrooms Recipe
This teriyaki mushrooms recipe is a game-changer for anyone who loves bold flavors and easy cooking. It’s versatile, satisfying, and perfect for both busy weeknights and more relaxed weekend dinners. The combination of savory teriyaki glaze and meaty king oyster mushrooms creates a dish that’s not only delicious but also impressively simple to make. Here’s more of what’s to love:
- The teriyaki glaze can be made in advance: Perfect for meal prep and saving time on busy nights.
- Easy to prepare: Minimal ingredients and straightforward steps make this recipe accessible for cooks of all levels.
- Versatile teriyaki sauce: This homemade teriyaki sauce can be used on tofu, veggies, or even as a marinade for grilling.
- Umami-rich flavors: The combination of soy sauce, mirin, and sesame oil gives the mushrooms a deep, savory taste that’s incredibly satisfying.
- Perfect texture: King oyster mushrooms provide a hearty texture that holds up well to the thick, luscious teriyaki glaze.
Key Ingredients
These key ingredients come together to create a savory, umami-rich dish that’s both simple and delicious. Let’s take a closer look at what makes each ingredient essential to this teriyaki mushrooms recipe.
- Brown Sugar: Adds a touch of sweetness to balance the salty and umami flavors, creating that perfect teriyaki glaze consistency.
- Mirin: A sweet rice wine that enhances the depth of flavor in the teriyaki sauce, providing a subtle sweetness and a beautiful glaze.
- Soy Sauce: The backbone of the teriyaki glaze, bringing a rich, savory umami punch that complements the mushrooms perfectly.
- Toasted Sesame Oil: Adds a nutty aroma and a layer of complexity to the dish, enhancing the overall flavor profile.
- Ginger: Freshly minced ginger adds a spicy, aromatic kick that brightens up the teriyaki glaze and pairs wonderfully with the mushrooms.
- King Oyster Mushrooms: The star of the show, these mushrooms have a meaty texture that soaks up the teriyaki glaze, making each bite flavorful and satisfying.
- Hoisin Sauce: Contributes a rich, tangy-sweet element that deepens the overall flavor of the marinade and complements the other ingredients.
Is Homemade Teriyaki Sauce Better Than Store-Bought?
Making your own teriyaki sauce is not only simple but also offers several advantages over store-bought versions. Here’s why you should consider whipping up your own:
- No Preservatives: Homemade sauce is free from preservatives and additives, giving you a healthier, simpler option.
- Customizable Flavor: Adjust the sweetness, saltiness, and thickness to suit your taste preferences perfectly.
- Fresher Ingredients: Using fresh ingredients results in a more vibrant and flavorful sauce.
- Cost-Effective: Making your own sauce can be more economical, especially if you already have most of the ingredients in your pantry.
- Control Over Ingredients: You can ensure all the ingredients align with your dietary preferences and restrictions.
How To Make
Creating these teriyaki mushrooms with king oyster mushrooms is easy and rewarding. Here’s what you’ll do. See the recipe card below for the full recipe!
- Make the Teriyaki Sauce: Whisk together brown sugar, mirin, sake (if using), and soy sauce. Heat sesame oil in a saucepan, sauté the ginger for a minute, then add the whisked mixture. Let it simmer and reduce for about 30-35 minutes. Chill the sauce to thicken.
- Prepare the King Oyster Mushrooms: Slice the mushrooms lengthwise and score them with diagonal cuts. Marinate them in a mix of vegetable broth, sesame oil, and hoisin sauce for 20 minutes.
- Cook the Mushrooms: Heat some oil in a skillet over medium-high heat. Sear the marinated mushrooms on both sides until they’re nicely browned.
- Serve: Drizzle the mushrooms with the teriyaki sauce and serve with rice and bok choy for a complete meal. Enjoy!
More Recipes That Love Teriyaki Sauce!
FAQs
Yes, you can! While king oyster mushrooms are perfect for their meaty texture, you can also use shiitake, portobello, or button mushrooms. Just keep in mind that different mushrooms might cook at slightly different rates, so adjust the cooking time as needed.
Traditional soy sauce contains gluten, but you can easily make this recipe gluten-free by using tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, making this a great option for those with dietary restrictions.
If you prefer to skip the sake, you can simply leave it out. The teriyaki sauce will still be delicious, but it may be a bit thicker. If you find it too thick, you can thin it out with a small amount of water or additional mirin.
Absolutely! This homemade teriyaki sauce is incredibly versatile. Use it as a marinade for tofu, a glaze for roasted vegetables, or even as a dipping sauce for spring rolls. It’s a great way to add a burst of umami flavor to a variety of dishes.
Teriyaki mushrooms pair wonderfully with a side of steamed rice and sautéed bok choy. You can also serve them with noodles, in a Buddha bowl, or as part of a veggie stir-fry. They’re versatile and complement a range of sides.
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Teriyaki King Oyster Mushrooms
- Total Time: 1 hour 20 minutes
- Yield: 1 cup sauce
- Diet: Vegan
Description
These teriyaki mushrooms are a delicious and easy vegan dish featuring king oyster mushrooms. With a savory, umami-rich homemade teriyaki glaze, this recipe is perfect for a quick weeknight dinner or an impressive side dish. Serve with rice and bok choy for a complete meal.
Ingredients
for the teriyaki glaze
- 1 cup brown sugar
- 1 cup mirin
- 1/8 cup sake (omit if you like – you’ll get a thicker sauce once it cools)
- 1/2 cup soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced ginger
for the king oyster mushrooms
- 4 large king oyster mushroom stems
- 1 cup vegetable broth
- 1 tablespoon toasted sesame oil
- 1 tablespoon hoisin sauce
- neutral oil, like canola or grapeseed
- sliced scallions, for serving
- white and black sesame seeds, for serving
Instructions
to make the teriyaki sauce
- Whisk the brown sugar, mirin, sake and soy sauce in a bowl. Set aside.
- Warm the toasted sesame oil in a small saucepan over medium heat. Add in the ginger, making sure it’s coated well with the oil. Saute for 1 minute only.
- Pour the contents of the bowl into the saucepan, whisking it initially to dissolve the sugar. Once it comes to a small boil, reduce the heat to its lowest setting. Allow to reduce for 30-35 minutes, whisking it occasionally, then remove from the heat.
- Chill the teriyaki sauce to allow it to thicken before using. If it becomes too thick (it will be thicker if you did not use sake), a few seconds in the microwave will loosen it up enough to pour.
to prepare the king oyster mushrooms
- Slice them lengthwise, then score them by slicing diagonal lines down the length, then crosshatching them in the opposite direction.
- Combine the broth, sesame oil and hoisin in a large pyrex. Place the sliced and scored mushrooms face down and allow to marinate for about 20 minutes. Pick the mushrooms up and rub the marinade all over.
- Heat a large cast iron skillet over medium-high heat. Add a little oil to the pan, then add 2-4 pieces of mushroom in the pan, face down. Be careful, the mushrooms may sputter a bit when they hit the pan, so use caution. Check them after a minute or two. Once they have a nice, deep color, flip and allow to sear on the other side.
- Transfer to serving plates and drizzle with the desired amount of teriyaki sauce. These mushrooms are great served with a side of bok choy and rice!
Notes
Storage:
Store leftover teriyaki mushrooms in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over low heat until warmed through.
Prep in Advance:
Make the teriyaki sauce ahead of time and store it in the fridge. This not only saves time but also allows the flavors to deepen and the sauce to thicken.
Perfect Sear:
Ensure your skillet is hot before adding the mushrooms to get a perfect sear. Avoid overcrowding the pan to ensure even cooking.
Customizing the Sauce:
Adjust the sweetness or saltiness of the teriyaki sauce to your liking by adding more brown sugar or soy sauce.
Texture Boost:
If you like a bit of crunch, add some toasted sesame seeds or chopped green onions on top before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Scored, Seared
- Cuisine: Japanese
This post was last updated on September 23, 2024.
Dawn says
Erin…when I first scrolled down and saw this post, I immediately thought that I was looking at salmon fillets! I just recently subscribed but I want to tell you that I love the look of your site. It is very clean, classy and professional looking! I follow many, many vegan food blogs and I have to say, your look and layout really stands out to me. I will be starting my own blog soon and seeing your blog has really inspired me!
erinwyso says
Thanks for your kind comment, Dawn! I had my site professionally redesigned this year, and all of the things you list above are what I was hoping to achieve. Good luck with your own blog … it’s such a fun thing to start and build upon!
Jennifer says
I have about 400 posts on my site and when I transfered servers I decided to go back and optimize the images (plus many were broken ugh) and I am taking it a few steps at a time and I have less that 100 to go! Yey! But man, it does seem like it will take forever.
These look amazing btw!
erinwyso says
Jennifer, yes, it’s a lot of work, but so worth it when you cross the finish line. Good luck with completing yours! 🙂
Maikki | Maikin mokomin says
This looks fantastic Erin! 🙂
erinwyso says
Thank you, Maikki! 🙂