Teriyaki Sauce Sauteed Mushrooms Symphony

As mushroom dishes increase in popularity around the globe, trying out a variety of mushroom recipes is tempting. Luscious Teriyaki Sauce Sauteed Mushrooms Symphony salad can become your new impressive yet EASY 2-MINUTE PREP dish. Teriyaki sauce, soy sauce, ginger, and a popular Mediterranean twist of pure date syrup instead of brown sugar. Sautes approx 10 minutes, with frequent stirring. Pareve and vegan. Served hot or cold.

If you don’t have date syrup in your pantry and don’t follow a vegan diet, you can sub the date syrup with bees’ honey.

Teriyaki

Teriyaki is a cooking technique. According to a Merriam Webster definition, Teriyaki is “a Japanese dish of meat or fish that is grilled or broiled after being soaked in a seasoned [sweet] soy sauce marinade.” This cooking technique is generic oreintal style, not unique to Japanese cuisine. II doubt if anyone can claim who or where it exactly originated.

Teriyaki Sauce for this Sauteed Teriyaki Mushrooms Symphony

The meaning of Teriyaki is “Japanese, from teri glaze [shine] + yaki [cooking, or] broiling“. The tare is a Japanese term for dipping sauces, any sauce. There’s a whole arguement around where exactly the sauce originated. Many claim that the Teriyaki sauce in the USA, with soy, ginger, garlic and brown sugar was created in Seattle by a Japanese restaurant owner. Others say it was a cook from Korea.

As is the case with many evolving recipes, the who, where and when is controversial, so we’ll leave it at that.

Teriyaki Sauteed Mushrooms Symphony

Let’s Go Over the ingredients

Store-Bought Teriyaki Sauce

Store-bought teriyaki sauce comes in different flavor variations. It’s always good to taste a bit of the sauce first to get the gist of the flavors, and take it from there.

For example, if your Teriyaki Sauce is extra-salty, I’d add a bit less soy sauce. The same pre-tasting process is advised with the soy sauce.

Side Note: Authentic Homemade Teriyaki Sauce

This recipe calls for regular, modern, Western store-bought Teriyaki sauce. Real Japanese Teriyaki sauce has only: Japanese Soy Sauce, Sake (Japanese rice wine), Mirin (Japanese sweet rice wine), and processed sugar. Teriyaki sauce in the USA developed into something else. It contains a thickening agent such as cornstarch, brown sugar (which is really only processed white sugar with molasses), soy sauce with high amounts of sodium, sesame oil, ginger and sometimes garlic. It probably changed so much due to the difficulty to import the Sake and Mirin to the USA way back when Americans were familiarized with Oriental recipes.

Fresh Mushrooms For Sauteed Mushrooms in Teriyaki Sauce

Paritcularly, White button mushrooms, also known as Champagne mushrooms is different regions of the world. This recipe calls for fresh mushrooms only.

While some mushroom recipes are great with canned mushrooms. Soups, as with this Mushroom Barley Soup, or cold sliced mushrooms salads, or mushroom-rice recipes as Mildly Sweet Mushroom Rice Pilaf all contain either fresh or canned mushrooms.

This definitely isn’t the case in recipes whose main or only hero ingredient is mushrooms. To really get that accentuated mushroom flavor into a dish, and not just their smooth texture, fresh mushrooms are really preferable.

Soy-Sauce

It’s best to get low-sodium soy sauce if you can, for health purpose mainly, but not only. Another reason is the Teriyaki sauce also has sodium. As you do indeed some more soy sauce for this recipe (other than the soy sauce that is inside the Teriyaki Sauce), you don’t want to end up with an overwhelmingly salty dish.

If you don’t have low-sodium soy sauce, it’s fine. In this case, to prevent an extra-salty flavor, just add some more sweetness with a bit more date syrup. Alternatively, you could hope that the rice vinegar/white wine vinegar in the recipe will do the job. An acidic agent helps neutralize an over-salty flavor.

Date Syrup Surprise ingredient in Sauteed Mushrooms in Teriyaki Sauce

Sweet and viscose, I use date syrup in most of my cooked, broiled, roasted or fried recipes to sub for processed white or brown sugar. Date syrup is not overwhelmingly sweet like bees’ honey and it adds viscosity of the sauce we are going to prepare the mushrooms in.

Date syrup is also known as date molasses, Silan, or date honey since biblical times.

Ginger

Many Japanese sauces typically contain soy sauce. What differentiates other sauces to Western-World, store-bought Teriyaki sauce the ginger. That being said, some store-bought Teriyaki sauces don’t contain ginger. You can add fresh or powdered gigner if you like, if you see that you don’t have ginger in the ingredients section on the bottle. I like ginger. So, if I’m not making an authentic Teriyaki sauce anyway, I like to make up for missing flavors in Oriental dishes with ginger, and sometimes with…

Garlic

Yes, garlic. You don’t have to add garlic. If you do, I’d go fresh garlic. Just crush or finely grate 1 garlic clove and pre-saute it in the neutral oil above a low heat for 15 seconds, then continue with the recipe.

Surprise Ingredient In Sauteed Mushrooms in Teriyaki Sauce

So, I’ve been asked about the black jewels that appear on the mushrooms in the feature image.

Have you guessed what they are?

Nigella seeds. Extra-healthy, and I love their mysterious appearance and aroma, and I super love their bit of a tiny crunchiness. They are totally optional. Most don’t have them in their pantry. I always do (smile), though I don’t always add them because of the different taste preferences amongst my family.

Oil

Neutral oil. Olive has a bit of a bitter fragrance, which is not called for in this Teriyaki Sauteed Mushrooms recipe. Coconut, I also would not add. Canola, sesame (which is in most Teriyaki Sauces anyway), or sunflower seed oil are fine.

Instructions

Initial Tips

• Rinse the mushrooms, check for cleanliness. If the bottoms are black or have a strange color, slice off that area.
• Dry on paper towel, then slice down the middle.
• Use a non-stick skillet.

Here is one Way to prep Sauteed Mushrooms in Teriyaki sauce

Heat 1 tablespoon of oil. Saute garlic (optional) for 30 seconds. Remove from skillet and set aside.

Pour oil into skillet. Add mushrooms and saute them above a high heat for 5 minutes to extract the mushrooms’ liquid.

Pour the sauce mixture into the skillet. Simmer 5 minutes, or until you reach your desired softness, and overall texture. For crispiness, keep sauteing.

Turn off the heat and sprinkle some (black) nigella seeds on top, if you like.

For ingredient quantities and different prep instructions, scroll to the recipe below.

Related Recipes/Posts

• Best Artichoke Bottoms with Mushrooms
• Easy Dairy Mushroom Kugel
• Mushroom-Barley Tomato Soup
• Thick Mediterranean Tomato Mushroom Barley Soup with Veggies
• Lazy Sunday Mushroom Barley Soup
• Mildy Sweet Mushroom White Rice

Interesting facts: Date syrup (or paste) is referred to as honey in the original bible. The honey mentioned in the Bible is at times bees’ honey (when there’s mention of a hive or being found on the ground) and at other times honey refers to a syrup or paste made from a fruit, such as dates.

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