These pan fried teriyaki mushrooms make a great topping or side dish for dinner! This is one of our favorite mushroom recipes.
These teriyaki mushrooms make a great side dish or topping for your burger (veggie for me) or protein of choice.
Pan fried garlic mushrooms tossed with finger licking good homemade teriyaki sauce.
These mushrooms are really simple to make, but so flavorful!
We love to eat them as an easy side dish to go along with dinner.
Ingredients to make teriyaki mushrooms
- sliced mushrooms: white or portobello
- garlic cloves
- salted butter
- soy sauce
- orange juice: or pineapple juice
- brown sugar
- fresh ginger
- cornstarch and water: to thicken the teriyaki sauce
How to make teriyaki mushrooms
Step 1: Wash and pat dry the mushrooms. Mince the garlic cloves.
Step 2: Melt the butter in a large skillet.
The larger skillet the better to let the mushrooms have more room to cook evenly.
Step 3: Add the sliced mushrooms and minced garlic to the skillet.
Sauté for 20-25 minutes, until the mushrooms cook down and the liquid evaporates completely.
If there is excess liquid in the middle of cook time you can use a spoon to drain this off.
There should be no liquid at the end.
Step 4: While the mushrooms are cooking, make the homemade teriyaki sauce.
Add the soy sauce, orange juice, brown sugar, and minced fresh ginger to a sauce pan.
Heat the sauce over medium for around 5 minutes, stirring until the brown sugar dissolves.
In a small bowl, mix together the cornstarch and water until dissolved.
This is the slurry that will thicken the teriyaki sauce.
Add the cornstarch/water slurry to the remaining ingredients in the sauce pan, stir constantly for 3-5 minutes until the sauce has thickened.
You can also substitute pineapple juice for orange juice in the teriyaki sauce if you want.
I have done this before and it is delicious both ways!
If you have never tried making teriyaki sauce yourself, you will be surprised at how easy and delicious it is.
All you need is just a few minutes to make homemade sauce that will taste better than anything you could buy at a store.
Step 5: Once the mushrooms have finished cooking and no liquid remains, stir in the teriyaki sauce and toss to combine.
We simply can’t get enough of this mouthwatering mushroom recipe.
Serve as a side for a cookout, dinner, or as part of your homemade takeout style feast.
What kind of mushrooms to use?
I recommend using white button mushrooms or portobello mushrooms, as they are a little thicker and heartier.
I do not recommend using oyster or shiitake mushrooms for this kind of recipe.
You want a little bit of bite to these, which is why the thicker cut mushrooms do best!
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
How to serve them
As mentioned above, these mushrooms are truly great all on their own as a side dish.
But you could always throw it on your burger, chicken, tofu, or any main dish protein for a little something extra!
I think these would be incredible on a teriyaki themed veggie burger.
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
More reader favorite recipes
- Teriyaki Tofu
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- Mushroom Ramen Noodles
- Orange Sauce Recipe
Did you make this recipe? Be sure to leave a star rating below!
- 32 ounces sliced mushrooms, rinsed and patted dry
- 10 cloves of fresh garlic, minced
- ¼ cup salted butter
For the teriyaki sauce
- 2 tablespoons soy sauce
- ⅓ cup orange juice
- 2 tablespoons brown sugar
- 1 teaspoon minced fresh ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- Melt the butter in a large skillet over medium high heat
- Add the mushrooms and minced garlic. Sauté for 20 - 25 minutes, until the mushrooms cook down and the liquid evaporates completely. If there is excess liquid in the middle of cook time you can use a spoon to drain this off. There should be no liquid at the end
- While the mushrooms are cooking, make the teriyaki sauce. Add the soy sauce, orange juice, brown sugar, and minced fresh ginger to a sauce pan.
- Heat over medium for around 5 minutes, stirring until the brown sugar dissolves
- In a small bowl, mix together the cornstarch and water until dissolved
- Add the cornstarch/water slurry to the remaining teriyaki sauce ingredients in the sauce pan, stir constantly for 3-5 minutes until thickened
- Once the mushrooms have finished cooking and no liquid remains, stir in the teriyaki sauce and serve immediately
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 367mgCarbohydrates: 17gFiber: 5gSugar: 8gProtein: 4g