Teriyaki Mushrooms Recipes

TERIYAKI CHICKEN WITH MUSHROOMS AND BROCCOLI

Quick and easy (and only one-pot) teriyaki chicken with mushrooms and broccoli is a perfect weeknight dinner with a side of steamed rice.

Provided by T-fal

Categories Main Dish Recipes Chicken Chicken Teriyaki Recipes

Time 40m

Yield 8

Number Of Ingredients 11

Teriyaki Chicken with Mushrooms and Broccoli image

Steps:

Mix all the sauce ingredients in a medium size bowl until completely smooth.
Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 14.3 g, Cholesterol 58.5 mg, Fat 5.5 g, Fiber 2 g, Protein 25.6 g, SaturatedFat 1.1 g, Sodium 970.8 mg, Sugar 8.2 g

Ingredients

½ cup soy sauce
½ cup rice vinegar
3 tablespoons honey
2 teaspoons sesame oil
4 teaspoons fresh ginger, minced
4 teaspoons cornstarch
4 cloves garlic, minced
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound broccoli florets, chopped into bite-sized pieces
1 (8 ounce) package sliced mushrooms

SUPERB SAUTEED MUSHROOMS

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Provided by IrishMountainGirl

Categories Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

Superb Sauteed Mushrooms image

Steps:

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g

Ingredients

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

TERIYAKI MUSHROOM AND EGG NOODLE BOWLS

In this delicious vegetarian supper, you can swap in any stir-fry vegetables you have on hand. With store-bought teriyaki sauce, this dish can go from pan to plate in around 20 minutes.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Teriyaki Mushroom and Egg Noodle Bowls image

Steps:

Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until browned all over, around 6 minutes. Add the scallions, ginger and garlic, then cook until the scallions are wilted, 2 to 3 minutes more.
Add 1/2 cup teriyaki sauce to the skillet and increase the heat to high. Cook, tossing, until the sauce has reduced and coats the mushrooms, about 2 minutes.
Meanwhile, heat 1 tablespoon butter in a second large nonstick skillet over medium-high heat. Add the spinach in batches. Season with the soy. Cook, stirring, until wilted, 3 to 4 minutes. Remove to a bowl.
Return the skillet to medium heat. Add the remaining 2 tablespoons butter and let melt, then fry the eggs until the whites are set, about 3 minutes. Season with salt.
To serve: Divide the noodles among 4 bowls. Top with some of the mushroom mixture, spinach, and an egg. Sprinkle with sesame seeds and serve with the remaining tablespoon teriyaki sauce drizzled over each bowl.

Nutrition Facts : ServingSize 1 of 4 servings, Calories 459, Fat 25g, SaturatedFat 12g, Carbohydrate 42g, Fiber 4g, Sugar 9g, Protein 23g, Cholesterol 271mg, Sodium 1923mg

Ingredients

1 tablespoon olive oil, plus more for brushing
5 tablespoons salted butter
1 pound assorted mushrooms, thickly sliced or quartered
6 scallions, cut into 1-inch pieces
2 tablespoons grated fresh ginger
3 cloves garlic, finely chopped
1/2 cup plus 1 tablespoon bottled teriyaki sauce
2 bunches spinach, tough stems trimmed (about 1 pound)
Soy sauce, to taste
4 to 6 large eggs
Kosher salt
4 cups cooked soba noodles
Toasted sesame seeds, for sprinkling

TERIYAKI MARINATED MUSHROOMS

Make and share this Teriyaki Marinated Mushrooms recipe from Food.com.

Provided by Steve P.

Categories Vegetable

Time 8h15m

Yield 15 serving(s)

Number Of Ingredients 6

Teriyaki Marinated Mushrooms image

Steps:

Wash mushrooms and cut off ends of stems.
In saucepan, over low heat, combine soy sauce or teriyaki sauce, water and cooking sherry.
Add butter and stir until melted.
Stir in sugar slowly.
Continue to stir until melted.
Place mushrooms and sauce in crockpot.
Cook on low 8 - 10 hours.
Stir every hour.

Nutrition Facts : Calories 276.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 32.5, Sodium 1150, Carbohydrate 31.8, Fiber 1.1, Sugar 28.8, Protein 5

Ingredients

48 ounces mushrooms, whole
1 cup butter
2 cups sugar
10 ounces soy sauce, low sodium (or teriyaki sauce)
1 1/2 cups water
1/2 cup cooking sherry