Teriyaki Shiitake Mushrooms
Print recipe| From magazine | slightly adapted from Bon Appétit |
The teriyaki shiitake mushrooms are gently cooked until tender, then tossed in teriyaki sauce. This results in deliciously sweet and savory mushrooms.
Ingredients
- 2 Tablespoons olive oil
- 8 Ounces shiitake mushrooms (stems removed)
- 1/4 cup Canal House teriyaki sauce (or store bought teriyaki sauce)
Note
* Mushrooms can be made 5 days ahead; cover and chill.
* The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.
Directions
| Step 1 | |
| Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes. | |
| Step 2 | |
| Add 2 Tbsp. water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce. | |