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Home » Entrees » Teriyaki King Oyster Mushrooms

October 6, 2016

Teriyaki King Oyster Mushrooms

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Seared King Oyster Mushrooms with Homemade Teriyaki Sauce this Recipe

Is there anything mushrooms can’t do? If you take a look at my past mushroom-based recipes, you can see that they are a great component in vegan seafood-inspired dishes, because their texture can be easily manipulated to mimic scallops and fish. Here I’ve used king oyster mushrooms to create a dish that doesn’t really mimic any seafood-based dish in particular, but it does still have that seafood feel to it. That’s a homemade teriyaki glaze on top that’s super easy to make, without the weird ingredients you’ll find in prepared bottles of it.

This week, I also finished up a looooong post-migration web cleanup project I’ve been working on. I went through all of my 400 published blog posts and cleaned up the code and formatting, added meta descriptions + alt tags, resized photos and fixed broken links. I was a long process that I thought would never end, but I did it! Now everything is consistent. clean looking, and gives my perfectionist tendencies a little sign of relief.

Next up a little later this month is the addition of a printable recipe card. (The one I previously used on this site was doing wackadoodle stuff, so I had to uninstall, then reformat everything.) This new plugin is called Cookbook, by WP Site Care and Feast Design Co., and I have high hopes that it will make cooking from the site easier and more enjoyable for you. Stay tuned!

Seared King Oyster Mushrooms with Homemade Teriyaki Sauce

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Seared King Oyster Mushrooms with Homemade Teriyaki Sauce

Teriyaki King Oyster Mushrooms


  • Author: erin wysocarski
  • Total Time: 1 hour 20 minutes
  • Yield: 1 cup sauce
  • Diet: Vegan
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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 TB toasted sesame oil
  • 1 TB minced ginger

for the king oyster mushrooms

  • 4 large king oyster mushroom stems
  • 1 cup vegetable broth
  • 1 TB toasted sesame oil
  • 1 TB hoisin sauce
  • olive oil
  • sliced scallions, for serving
  • white and black sesame seeds, for serving

Instructions

to make the teriyaki sauce

  1. Whisk the brown sugar, mirin, sake and soy sauce in a bowl. Set aside.
  2. 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.
  3. 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.
  4. 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

  1. Slice them lengthwise, then score them by slicing diagonal lines down the length, then crosshatching them in the opposite direction.
  2. 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.
  3. 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.
  4. 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!
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Lunch, Dinner
  • Method: Scored, Seared
  • Cuisine: Japanese

Keywords: vegan seafood, king oyster mushrooms, teriyaki sauce, teriyaki glaze

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Seared King Oyster Mushrooms with Homemade Teriyaki Sauce

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Filed Under: Entrees, Plant-Based Dinners Tagged With: mushrooms

Reader Interactions

Comments

  1. Maikki | Maikin mokomin says

    October 7, 2016 at 11:01 am

    This looks fantastic Erin! 🙂

    Reply
    • erinwyso says

      October 7, 2016 at 2:30 pm

      Thank you, Maikki! 🙂

      Reply
  2. Jennifer says

    October 10, 2016 at 9:19 am

    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!

    Reply
    • erinwyso says

      October 11, 2016 at 6:32 am

      Jennifer, yes, it’s a lot of work, but so worth it when you cross the finish line. Good luck with completing yours! 🙂

      Reply
  3. Dawn says

    December 13, 2016 at 8:03 pm

    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!

    Reply
    • erinwyso says

      December 13, 2016 at 9:29 pm

      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!

      Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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