Teriyaki Mushrooms
These simple pan fried teriyaki mushrooms are a delicious side dish or addition to your dinner!
Servings: 6 servings
Ingredients
- 32 ounces sliced mushrooms rinsed and patted dry
- 10 cloves 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
Instructions
- Melt the butter in a large skillet over medium high heat.
- Add the mushrooms and minced garlic to a skillet. Sauté the mushrooms for 20-25 minutes, until they 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 the mixture 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, then 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
Serving: 1serving | Calories: 139kcal | Carbohydrates: 14g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 406mg | Potassium: 550mg | Fiber: 2g | Sugar: 8g | Vitamin A: 264IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg