13 Mar 2018 Quick & Easy Teriyaki Glazed Mushrooms (Year Round and Pesach)
This is a really quick and easy recipe to throw together, and super tasty. Especially as Pesach comes around, I’m always looking for new veggie sides. Once all those vegetables that can’t be checked are ruled out, and kitniyos are ruled out (for Ashkenazim), there’s not much left other than salads! While salads are great for lunch meals, I prefer a cooked vegetable (green beans are a weekly staple around here…which we also don’t have on Pesach!) with dinner meals/evening Seudos.
Interesting note: Keep in mind that the bracha rishona on mushrooms is Shehakol, a fact that I (unfortunately) did not know till very recently.
Quick & Easy Teriyaki Glazed Mushrooms
Prepare the mushrooms: Clean and roughly slice white mushrooms (“stuffing” mushrooms, which are larger, work well with this recipe).
Over medium-high heat, heat some oil in a large non stick fry/sauté pan. When the oil is hot, add the sliced mushrooms. Keep the flame on medium-high. Sprinkle the mushrooms all over with black pepper, garlic powder, and dried onion flakes (if you don’t have dehydrated onion flakes, use onion powder). Shake the pan (or stir the mushrooms) to ensure the spices distribute evenly.
Drizzle a generous amount of teriyaki sauce all over the mushrooms.
Continue to sauté the mushrooms over medium-high heat, stirring often to prevent sticking and burning, for about 7-10 minutes. The mushrooms should still be on the firm side, retaining their shape, yet soft to the bite. They will be beautifully glazed.
Remove the mushrooms from the pan and serve hot. Alternatively, this dish can also be served at room temperature for a later-in-the-day-meal/a meal the next day.
These mushrooms are great with meats and chicken.
NOTE: If you are making these for Pesach, use the Kosher for Pesach Imitation Teriyaki Sauce.
Happy (and fast!) cooking, and enjoy!