Your new daily mantra: if something is no longer serving you, breathe in, breathe out, and let that shiitake go!
Nothing gets my excitement bumpin’ quite like seeing the mushroom vendor at the local farmer’s market. She always rolls through with massive baskets filled with the largest shiitake, king trumpet, and oyster mushrooms I’ve ever seen. Twenty dollars for a pound of locally grown, organic mushrooms? Yes, please!
If I haven’t emphasized this enough, I love mushrooms! They’re by far one of my favorite foods, and I love that they come in so many different shapes and sizes. These magical little toadstools miraculously absorb any flavor that gets thrown on them, they’re undeniably hearty, and they provide a very chewy and almost meaty-like texture. Therefore, they make a great base that can be smothered in an umami teriyaki sauce and thrown over a bed of rice for a quick and wholesome meal!
How to make Teriyaki King Trumpet & Shiitake Mushrooms
With just a couple of ingredients needed, you’ll have mushrooms that are:
& not overly oily or overly sugary!
Prep the mushrooms
The first step to making this teriyaki dish is to prep the mushrooms. Begin by measuring out 12 ounces of mushrooms, and then thoroughly wash and pat them dry. Next, thinly slice the mushrooms lengthwise until they’re about a quarter of an inch thick, and place them in a large bowl.
Feel free to use any type of mushroom or any combination of mushrooms that you’d like. For this recipe, I used 6 ounces of shiitake mushrooms and 6 ounces of king trumpet mushrooms. I chose to use these mushrooms because I was drawn to their large size. Their large size also makes for a great meat substitute! Of course, some are larger than others, but you get the point.
Mix the marinade and pour
Once the mushrooms have been sliced and placed in a bowl, it’s time to make the marinade. Whip out a cup and combine the marinade ingredients which include soy sauce, sesame oil, rice wine vinegar, maple syrup, a pressed garlic clove, and onion powder. Once these ingredients have been well mixed, pour the marinade onto the mushrooms. Use your hands or a wooden spoon to gently stir and evenly coat the mushrooms in the sauce.
Allow the mushrooms to marinate in the sauce for at least 20 minutes, although the longer the better!
Pan-fry the mushrooms
Once the mushrooms have had a sufficient amount of time to marinate, heat up a nonstick pan over medium-high heat. Once it’s hot, add half of the bowl of marinated mushrooms. Feel free to add a splash of oil here if you’d like, but it is not necessary, since there is already (sesame) oil in the marinade.
We’re cooking the mushrooms in two rounds to ensure there’s enough surface area for each mushroom to be in contact with the pan. This will ensure each mushroom has that delightful golden-brown crisp to it! However, if you have a large enough pan, feel free to cook it all in one go.
Cook mushrooms for 3 undisturbed minutes, and then flip them, continuing to cook for 3 more undisturbed minutes on the opposite side. I know it may be tempting to stir or flip them earlier, but be patient and let them do their thing! You will know they’re ready when they’re golden-brown, have caramelized slightly, and begin to char.
Once the first half of the mushrooms are done, transfer them to a plate, and repeat this process with the rest of the mushrooms. Again, feel free to add a splash of oil to help prevent the mushrooms from sticking, although this is not necessary. If you have a big enough pan to cook them all in one go, skip this step.
When both rounds of the mushrooms are done, toss all of the mushrooms back in the pan and cook for 3 additional minutes to finish them up. Remove the pan from the heat and get ready to munch!
These mushrooms are best served over a bed of rice and garnished with sliced green onions and sesame seeds! These mushrooms would also be wonderful served next to some freshly steamed greens or cooked tofu. Get creative with it!
Storing & reheating
These mushrooms can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Reheat by placing them in a medium-sized skillet over medium heat until warm.
If you love mushrooms just as much as I do, check out these other shroom-filled recipes!
If you tried this recipe, I’d love to hear about how it turned out!
And always remember, if something is no longer serving you, just let that shiitake go!
Teriyaki King Trumpet & Shiitake Mushrooms
- 12 oz mushrooms
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1 clove garlic, minced
- 1 tsp onion powder
- sliced green onions
- sesame seeds
- Slice the mushrooms thinly and place them in a large bowl.
- Mix together the marinade ingredients in a cup and then pour it onto the mushrooms. Gently stir to evenly coat the mushrooms.
- Allow the mushrooms to marinate for at least 20 minutes. The longer the better!
- Heat up a large nonstick pan over medium-high heat and once it's hot, add ½ the bowl of mushrooms.
- Cook ½ the mushrooms for 3 undistrubed minutes on each side. They should be golden- brown and caramelized with a nice char.
- When the first half is done, transfer it to a plate and repeat the process with the rest of the mushrooms.
- Add all the mushrooms back to the pan and cook together for 3 more minutes total.
- Remove the pan from the heat and serve.
- Raw Garlic – 1 tsp Garlic Powder
- Maple Syrup – 1 tbsp Agave
- Soy Sauce – 3 tbsp Coconut Aminos