Irresistible Pan-Fried Teriyaki Mushrooms: Your New Favorite Side Dish or Vegan Topping

Prepare to elevate your weeknight dinners with this exceptionally easy yet incredibly flavorful recipe for Pan-Fried Teriyaki Mushrooms. These aren’t just any mushrooms; they’re perfectly sautéed until tender and golden brown, then generously coated in a luscious, homemade teriyaki sauce that boasts a perfect balance of sweet, savory, and tangy notes. Whether you’re searching for a quick and healthy side dish, a delectable topping for your favorite burger, or a versatile addition to a grain bowl, these teriyaki mushrooms are guaranteed to become a staple in your culinary repertoire.

This dish truly showcases the incredible versatility of mushrooms. Transformed by the rich, umami-packed homemade teriyaki sauce, they move beyond a simple vegetable to a star component of your meal. For me, they’re an absolute must-have topping for a hearty veggie burger, adding a burst of flavor and a satisfying texture. For others, they might complement a grilled chicken breast, a flaky piece of fish, or a block of crispy tofu beautifully. The beauty of this recipe lies in its simplicity and the depth of flavor it achieves with minimal effort.

Forget store-bought sauces; our recipe features a homemade teriyaki sauce that is so good, you’ll want to lick the pan clean! It’s fresh, vibrant, and perfectly balanced, making all the difference in this dish. We’re big fans of teriyaki-flavored meals, and we often incorporate this fantastic sauce into other favorites like teriyaki vegetables and teriyaki noodles. Once you try this homemade version, you’ll understand why it’s a game-changer.

Beyond being incredibly delicious, these mushrooms are remarkably simple to prepare. From start to finish, you can have a gourmet-tasting side dish on your table in under 35 minutes, making it ideal for busy weeknights or when you want something special without the fuss. They’re not just a side; they’re an experience that brings vibrant Asian-inspired flavors right to your dinner plate, proving that healthy eating can be both easy and incredibly satisfying.

Essential Ingredients for Perfect Teriyaki Mushrooms

Crafting these delectable teriyaki mushrooms requires a handful of fresh, simple ingredients, many of which you likely already have in your pantry. The key is fresh produce and a homemade sauce that sings with flavor. Here’s what you’ll need to gather:

• Sliced Mushrooms: We recommend sturdy varieties like white button mushrooms, cremini (baby bellas), or even portobello mushrooms. Their firm texture holds up well to pan-frying and absorbs the teriyaki sauce beautifully.
• Fresh Garlic Cloves: Minced garlic provides an aromatic foundation for the mushrooms, infusing them with a pungent, earthy flavor as they sauté. Don’t skimp on the garlic – it’s crucial!
• Salted Butter: Butter adds richness and helps the mushrooms achieve a lovely golden-brown sear. You can substitute with olive oil or a neutral cooking oil for a dairy-free option, but butter truly enhances the flavor.
• Soy Sauce: The backbone of any good teriyaki sauce, providing that essential savory, umami depth. Opt for a low-sodium version if you’re watching your salt intake.
• Orange Juice or Pineapple Juice: This adds a bright, tangy sweetness that balances the savory soy sauce. Both options work wonderfully, so choose based on what you have on hand or your preferred flavor profile.
• Brown Sugar: For that signature sweetness and a hint of caramelization in the sauce. It helps create a glossy, appealing finish.
• Fresh Ginger: Absolutely vital for authentic teriyaki flavor. Minced fresh ginger delivers a warm, spicy, and incredibly aromatic kick that dried ginger simply can’t replicate.
• Cornstarch and Water (Slurry): This simple mixture is essential for thickening the teriyaki sauce, giving it that luxurious, clingy texture that coats the mushrooms perfectly.

How to Create Perfectly Pan-Fried Teriyaki Mushrooms

Making these teriyaki mushrooms is a straightforward process, broken down into two main parts: sautéing the mushrooms and preparing the homemade teriyaki sauce. Follow these steps for the best results:

Step 1: Prepare Your Mushrooms and Aromatics. Begin by thoroughly washing your sliced mushrooms. It’s important to then pat them completely dry with a paper towel. Excess moisture prevents proper browning and can lead to soggy mushrooms. While this is a common debate, a quick rinse and thorough drying works well for most cultivated mushrooms. Next, finely mince your garlic cloves. The smaller the pieces, the more evenly the garlic flavor will distribute into the mushrooms.

Step 2: Heat the Skillet and Melt the Butter. Place a large skillet over medium-high heat. The larger the skillet, the better, as it allows the mushrooms to spread out in a single layer, giving them ample room to cook evenly and brown beautifully. Once the skillet is hot, add the salted butter and let it melt until it’s shimmering and slightly browned. This adds a nutty depth of flavor to the mushrooms.

Step 3: Sauté the Mushrooms to Perfection. Add the prepared sliced mushrooms and minced garlic to the hot skillet. This is where the magic happens! Sauté them for approximately 20-25 minutes, stirring occasionally. During this time, the mushrooms will release their liquid, then gradually absorb it back as they cook down and shrink in size. The goal is for all the liquid to evaporate completely, allowing the mushrooms to brown and develop a rich, earthy flavor. If you notice a significant amount of excess liquid pooling in the pan during the middle of the cooking process, you can carefully use a spoon to drain some of it off. By the end, the pan should be dry, and the mushrooms should be tender with golden-brown edges.

Step 4: Craft Your Homemade Teriyaki Sauce. While your mushrooms are diligently sautéing, turn your attention to the star of the show: the homemade teriyaki sauce. In a separate saucepan, combine the soy sauce, orange juice (or pineapple juice), brown sugar, and minced fresh ginger. Heat this mixture over medium heat for about 5 minutes, stirring continuously until the brown sugar fully dissolves and the ingredients are well incorporated. The sauce should be fragrant and just beginning to simmer.

To thicken the sauce, prepare a cornstarch slurry. In a small bowl, whisk together the cornstarch and water until no lumps remain. This slurry is crucial for achieving the desired consistency. Once the initial sauce mixture is hot and the sugar is dissolved, gradually add the cornstarch slurry to the saucepan, stirring constantly with a whisk. Continue to stir for another 3-5 minutes as the sauce gently simmers and thickens to a glossy, syrupy consistency. It should be thick enough to coat the back of a spoon.

A quick note on the fruit juice: if you prefer, pineapple juice makes an excellent substitute for orange juice in the teriyaki sauce. I’ve tried both variations, and they are equally delicious, each offering a slightly different fruity nuance to the sauce. Don’t be intimidated by making teriyaki sauce from scratch if you haven’t before! You’ll be pleasantly surprised at how simple and rewarding it is. Just a few minutes in the kitchen yields a sauce that far surpasses any store-bought bottle in terms of freshness and flavor.

Making your own teriyaki sauce not only ensures a superior taste experience but also gives you control over the ingredients. You can adjust the sweetness or saltiness to your liking, or even add a pinch of red pepper flakes for a subtle kick. This homemade touch truly elevates the entire dish, transforming simple mushrooms into an extraordinary culinary delight that feels both wholesome and indulgent.

Step 5: Combine and Serve Immediately. Once your mushrooms have reached their golden-brown, liquid-free state and the homemade teriyaki sauce is perfectly thickened, it’s time to bring them together. Pour the warm teriyaki sauce directly into the skillet with the cooked mushrooms. Stir gently but thoroughly, tossing the mushrooms until each piece is beautifully coated in the glossy, flavorful sauce. The aroma alone will be enough to make your mouth water!

We simply can’t get enough of this mouthwatering mushroom recipe. The combination of earthy mushrooms with the sweet and savory teriyaki is truly addictive. Serve these pan-fried teriyaki mushrooms immediately to enjoy them at their best – hot and glistening with sauce. They make an exceptional side dish for any meal, a fantastic addition to a backyard cookout, or the star component of your very own homemade takeout-style feast. Imagine them alongside a vibrant cabbage stir fry or our irresistible orange cauliflower for a complete and satisfying plant-based meal.

Choosing the Best Mushrooms for This Recipe

The type of mushroom you choose can significantly impact the texture and overall experience of this dish. While many varieties are delicious, some are better suited for soaking up the rich teriyaki sauce and maintaining a satisfying bite.

For this pan-fried teriyaki mushroom recipe, I highly recommend using:

• White Button Mushrooms: These are widely available, affordable, and have a mild flavor that acts as a fantastic canvas for the teriyaki sauce. Their relatively firm texture holds up well to sautéing.
• Cremini Mushrooms (Baby Bellas): These are slightly more mature than white button mushrooms, offering a deeper, earthier flavor. They are a bit denser and heartier, which gives them a more substantial “bite” once cooked, making them an excellent choice.
• Portobello Mushrooms: For a truly meaty and robust option, sliced portobello mushrooms are superb. Their thick texture means they retain a satisfying chewiness and absorb the sauce wonderfully. They are especially great if you’re using this as a meat substitute.

I do not recommend using delicate varieties like oyster or shiitake mushrooms for this particular recipe. While delicious in other applications, they tend to be thinner and can become too soft or even mushy when pan-fried for this length of time and then tossed in sauce. You want a mushroom that offers a bit of resistance, a firm bite, which is why the thicker-cut, heartier mushrooms perform best here.

Creative Ways to Serve Your Teriyaki Mushrooms

These pan-fried teriyaki mushrooms are incredibly versatile and can be enjoyed in a multitude of ways. While they are truly magnificent all on their own as a simple side dish, their rich flavor and tender texture make them an exciting addition to countless meals.

Here are some of my favorite ways to incorporate them into your dining experience:

• As a Standalone Side: Simply serve them warm as a flavorful accompaniment to any main course, from grilled proteins to roasted vegetables.
• Burger Topping: Pile them high on your favorite burger! I think these would be absolutely incredible on a teriyaki-themed veggie burger, but they also perfectly complement beef, chicken, or turkey burgers.
• Protein Enhancer: Add a generous spoonful over grilled or baked chicken, pan-seared tofu, or crispy tempeh for an instant flavor boost and added umami.
• Rice or Noodle Bowls: Stir them into a warm bowl of fluffy white or brown rice, quinoa, or your favorite noodles. Add some steamed greens and a sprinkle of sesame seeds for a complete and satisfying meal.
• Stir-Fry Addition: Incorporate them into your next vegetable or protein stir-fry for an extra layer of flavor and texture.
• Lettuce Wraps: Spoon the teriyaki mushrooms into crisp lettuce cups for a light, refreshing, and flavorful appetizer or main course.
• Sandwiches & Wraps: Elevate a simple sandwich or wrap by adding these savory mushrooms. They pair wonderfully with creamy avocado or crisp vegetables.

Their sweet and savory profile makes them adaptable to both Asian-inspired dishes and more Western meals, ensuring they never feel out of place on your plate.

Frequently Asked Questions (FAQs)

Can I use dried ginger instead of fresh ginger?

While fresh ginger is highly recommended for its vibrant, pungent flavor in the teriyaki sauce, you can use dried ground ginger as a substitute in a pinch. However, the flavor will be less intense and aromatic. If using dried, start with about 1/4 to 1/2 teaspoon, tasting and adjusting as needed, as dried ginger is more concentrated.

How should I store leftover teriyaki mushrooms?

Leftover teriyaki mushrooms can be stored in an airtight container in the refrigerator for up to 3-4 days. They are fantastic for meal prepping!

How do I reheat them?

To reheat, you can gently warm them in a skillet over medium-low heat until heated through, adding a splash of water or a touch more soy sauce if they seem too dry. You can also microwave them, but the skillet method helps maintain a better texture.

Can I make this recipe gluten-free?

Absolutely! To make this recipe gluten-free, simply ensure you use a certified gluten-free soy sauce (like tamari or coconut aminos). All other ingredients in this recipe are naturally gluten-free.

Can I add other vegetables to this dish?

Yes, you certainly can! While this recipe focuses on mushrooms, you could easily add other quick-cooking vegetables like sliced bell peppers, snap peas, broccoli florets, or even thinly sliced carrots. Add them to the skillet after the mushrooms have released most of their liquid, or sauté them briefly in a separate pan before combining with the sauced mushrooms.

More Reader Favorite Recipes You’ll Love

If you enjoyed these teriyaki mushrooms, you’re sure to find new favorites among our other popular recipes:

• Teriyaki Tofu: Another fantastic way to enjoy that beloved homemade teriyaki sauce with a protein-packed punch.
• Peanut Butter Cups: Indulge your sweet tooth with these easy and irresistible homemade treats.
• Copycat Chick-fil-A Sauce: Recreate your favorite fast-food dipping sauce right in your own kitchen.
• Cake Mix Brownies: Simple, fudgy brownies made effortlessly with a surprising shortcut.
• Asian Mushroom Ramen Noodles: A comforting and flavorful noodle dish that highlights the earthy goodness of mushrooms.
• Homemade Orange Sauce Recipe: A versatile and tangy sauce perfect for chicken, cauliflower, or tofu.

4.84 from 6 votes

Teriyaki Mushrooms

By:

Joy Shull

These simple pan-fried teriyaki mushrooms are a delicious side dish or addition to your dinner!

Prep:

10 minutes
mins

Cook:

25 minutes
mins

Total:

35 minutes
mins

Servings:

6
servings

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Ingredients

• 
  ▢
  
  
  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

Instructions

• Melt the butter in a large skillet over medium-high heat.
• Add the mushrooms and minced garlic. Sauté for 20 – 25 minutes, stirring occasionally, until the mushrooms cook down and all liquid evaporates completely. If excess liquid accumulates, you can drain some off during cooking. Ensure no liquid remains at the end.
• While the mushrooms are cooking, prepare the teriyaki sauce. In a saucepan, combine the soy sauce, orange juice, brown sugar, and minced fresh ginger.
• Heat the sauce over medium heat for about 5 minutes, stirring constantly until the brown sugar fully dissolves.
• In a small separate bowl, mix together the cornstarch and water until completely dissolved to create a slurry.
• Add the cornstarch/water slurry to the simmering teriyaki sauce in the saucepan. Stir constantly for 3-5 minutes until the sauce has thickened to a glossy consistency.
• Once the mushrooms are thoroughly cooked and no liquid is left in the skillet, pour in the thickened teriyaki sauce. Toss to combine thoroughly, ensuring all mushrooms are coated. Serve immediately.

Nutrition

Serving:
1
serving

,

Calories:
139
kcal

,

Carbohydrates:
14
g

,

Protein:
6
g

,

Fat:
8
g

,

Saturated Fat:
5
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
2
g

,

Trans Fat:
0.3
g

,

Cholesterol:
20
mg

,

Sodium:
406
mg

,

Potassium:
550
mg

,

Fiber:
2
g

,

Sugar:
8
g

,

Vitamin A:
264
IU

,

Vitamin C:
12
mg

,

Calcium:
22
mg

,

Iron:
1
mg

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