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Teriyaki mushrooms with edamame

Teriyaki oyster mushrooms

Savoury oyster mushrooms coated in a luscious teriyaki sauce glaze.

Course Main Course
Cuisine Asian, Japanese
Keyword mushroom, oyster, pleurotus, soy sauce, teriyaki, vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 servings

Ingredients

  • 500 g oyster mushrooms
  • 10 ml cooking oil
  • a pinch of salt
  • 1 tsp sesame seeds
  • 1 tsp spring onion slices

Teriyaki sauce

  • 70 ml soy sauce
  • 35 ml brown sugar
  • 1 tsp white vinegar
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • a pinch of chilli powder (optional)

Instructions

  1. Wash the mushrooms and pat them dry.

  2. Slice or tear the mushrooms longwise, so you obtain long strips.

  3. Add the mushroom to a deep pan (or a wok) with a bit of oil and salt and let them cook, stirring occasionally until the water from the mushrooms has evaporated and the mushrooms start to get a golden colour, for about 30 minutes.

  4. Meanwhile prepare the teriyaki sauce, mixing all the ingredients in a small bowl.

  5. When the mushrooms are cooked, add the teriyaki sauce and stir occasionally for another 5 minutes.

  6. Garnish with spring onion slices and sesame seeds and serve with a nice portion of jasmin rice and some edamame pods.