Challenging Arts & Crafts

Mushroom Teriyaki

Teriyaki sauce is a condiment that I always have in my kitchen. The mixture of soy sauce , rice wine (sake) and sugar gives a fine taste to every dish that I cook particularly beef. 

Today, I have prepared a very quick one with mushrooms.  I prefer the brown champignons than the white ones as they are so firm in form when they are fresh. 

If you don´t want to spend so much time cooking, then make this dish because they are so simple to make and yet it´s a deli.. and the whole family will love it too! 

In cooking this, I always prepare the ingredients beforehand ...that way, you only have to stir-fry everything and simmer slowly under low heat until the sauce is reduced  and the vegetables become tender and glossy.., let´s start with the ingredients and the preparations... 

Mushroom Teriyaki


400 grams Mushrooms ( Champignon) rinsed in cold water and dried, quartered
around 10 Cherry Tomatoes cut into halves
4 spring onions, cut 
1/2 cup Teriyaki sauce diluted in 1/2 cup water
salt  (optional) 
1 tsp sugar (optional)
ground black pepper

cooking oil


In a casserole with 2 tbsps oil, fry the spring onions til  al become golden brown in color.   Add the mushrooms and the tomatoes, stir-fry for about 8 minutes or til the  liquid evaporates. 

Add the diluted teriyaki sauce and the sugar (optional). 
Let the ingredients boil while stirring constantly, add the pepper, reduce the heat and cover the casserole, simmer for about 10 minutes.

Salt and sugar are optional here, but if you want you may add them to adjust seasoning according to your taste. 

Arrange o
on a platter, serve hot with boiled or fried rice. 

Happy cooking and enjoy it!



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