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Teriyaki King Trumpet & Shiitake Mushrooms

Thinly sliced king trumpet and shiitake mushrooms pan fried in a salty-sweet teriyaki sauce to golden and crispy perfection!
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Prep Time 5 minutes
Cook Time 15 minutes
Marinate Time 20 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Cuisine Asian Inspired
Servings 2 people
Calories 250 kcal

Ingredients
  

  • 12 oz mushrooms

Teriyaki Marinade

  • 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

Garnish

  • sliced green onions
  • sesame seeds

Instructions
 

  • 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.
  • Enjoy!

Notes

Substitutions:
  • Raw Garlic - 1 tsp Garlic Powder
  • Maple Syrup - 1 tbsp Agave 
  • Soy Sauce -  3 tbsp Coconut Aminos
Keyword Chili Garlic, Easy, Marinade, Mushroom, Mushrooms, Rice, Sesame, Teriyaki