Best Teriyaki Mushrooms Recipes

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Steps:

• Mix all the sauce ingredients in a medium size bowl until completely smooth.
• Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
• Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

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.

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.

AIR FRYER TERIYAKI SNAP PEAS AND MUSHROOMS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine snap peas, mushrooms, teriyaki sauce, and olive oil in a large bowl; stir until evenly combined. Transfer vegetable mixture to the air fryer basket. Air fry for 12 minutes, shaking halfway through cook time.

TERIYAKI, DIJON PORK TENDERLOIN W/ MUSHROOMS/ONION/BAKED APPLE

Steps:

• Oven 350°F.
• Peel, core and rough chop the apple. In a small, covered sauce pan add 1/3 C water and chopped apple. Over medium/low heat, cook into unsweetened apple sauce. If the apple sauce is a bit lumpy, that's OK; it will cook down during the roasting process. Mix well, then set aside for later use.
• Clean and quarter mushrooms.
• Add about 2 tbsp extra virgin olive oil to a saute pan deep enough to hold all the mushrooms, with stems, and sliced onion. Over medium heat, clarify onion; add mushrooms and garlic; cover the pan, and allow to saute, for about 5 minutes.
• Add rubbed sage to mushroom/onion mixture and combine well. Remove from heat.
• In a mixing bowl, place honey, teriyaki sauce, Dijon mustard; add unsweetened apple sauce (which you had set aside).
• Add mushrooms and onion to honey mixture and mix well.
• Add additional olive oil to same frying pan and brown pork tenderloin on all sides.
• Arrange pork tenderloin in oval, roasting pan with a cover. Roasting pan should comfortably accommodate all 4 tenderloins. Pour prepared mushroom/onion mixture over tenderloins in roasting pan. Cover and bake one hour.
• When done, remove tenderloin from roasting pan to warmed serving platter. Cover with foil and allow to sit for about 10 minutes. Return roasting pan to low heat on stove top, to keep the sauce hot.
• Carve each tenderloin in half. You will have 8 tenderloin pieces, 6 to 8 oz. each. Arrange on warmed serving platter and spoon mushroom/onion sauce over the meat. Arrange cherry tomatoes around the serving platter; garnish with sprigs of fresh herbs.
• Serve with rice, orzo, potatoes, and vegetables of your choosing; additional sauce in a gravy boat would not go amiss.

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 & SESAME ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C Place the mushrooms into a large bowl.
• Combine the teriyaki marinade, sweet chilli sauce and olive oil.
• Pour mixture over the mushrooms and toss until they are well-coated.
• Place mushrooms onto a greased baking tray. Roast for 25 minutes, tossing twice.
• Sprinkle with some sesame seed and serve.

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 TURKEY BURGERS WITH MUSHROOMS

Steps:

• 1. Preheat grill to approximately 300 degrees (or medium low heat). Showing a picture of my chosen teriyaki sauce....it has natural ingredients, and very tasty.
• 2. On the stove, heat oil over medium heat in a large skillet; add mushrooms and cook for about 5 minutes, stirring constantly.
• 3. To the mushrooms, add the teriyaki sauce, sherry, salt and pepper. Cook until the sauce reduces and thickens....about 10 minutes. Remove from heat and let cool.
• 4. Meanwhile, transfer turkey meat to a large mixing bowl. Add the onions and feta cheese. Once the mushrooms are cool, add about 3/4 of those as well, reserving the last 1/4 for topping. Mix thoroughly with hands.
• 5. Form burgers, and transfer to a plate. For the best, fluffiest burgers, just grab a handful of meat, shape into a ball, then gently flatten only slightly. Do not pack the meat or press firmly to shape it. Handle the meat as little as possible.
• 6. Transfer to grill and cook for about 5-8 minutes per side....topping with cheese (if desired) in the last few minutes.
• 7. Remove from grill, top with reserved mushrooms, and serve.

GRILLED STEAK WITH TERIYAKI MUSHROOMS

Steps:

• Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat according to manufacturer's directions.
• Spray large skillet with grilling spray; heat over medium-high heat. Add mushrooms and onion; cook 8 minutes or until tender, stirring occasionally. Remove from heat. Stir in stir fry sauce; set aside.
• Sprinkle steaks with seasoned salt and pepper. Grill 10 minutes or until medium done (160°F), turning over after 5 minutes.
• Transfer steaks to serving plates. Spoon mushroom mixture evenly over steaks.

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.

PORTABELLA MUSHROOMS TERIYAKI & ANGEL HAIR PASTA

Steps:

• Pour the oil into a sauté pan and heat over medium heat for about 30 seconds.
• Cut scallions into ¼-inch pieces including some of the green. Sauté for about 2 minutes until softened.
• Add the garlic and sauté for another 30 seconds.
• Add the mushrooms and sauté, stirring frequently, until the mushrooms are wilted and the liquid they have given off has evaporated.
• Add the teriyaki sauce, stir well.
• Bring a large pot of lightly salted water to a boil and add the pasta, stirring to make sure the pasta is well separated. Boil 2-3 minutes, until done. Drain and transfer to a large bowl.

TERIYAKI AND SESAME ROASTED MUSHROOMS

Steps:

• Preheat oven to 190°C.
• Place mushrooms in large bowl.
• Combine marinade, sauce and oil.
• Pour over mushrooms.
• Toss till well coated.
• Place mushrooms on greased baking tray.
• Roast 25 minutes, turning twice.
• Sprinkle with sesame seeds and serve.

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.