Teriyaki Mushroom Recipe

Prepare mushrooms

Wipe mushrooms clean with a damp cloth or paper towel. Trim stems and slice creminis into 1/4- to 1/2-inch thick slices (halve or quarter larger mushrooms) so pieces are uniform for even cooking.

Preheat pan

Place a large skillet or sauté pan over medium-high heat and let it get hot for 1–2 minutes. Add the neutral oil and swirl to coat the bottom.

Sear mushrooms

Add the mushrooms in a single layer (work in two batches if necessary to avoid overcrowding). Let them cook undisturbed for 2–3 minutes to develop color, then stir and continue cooking another 2–3 minutes until golden and most of the liquid they release has evaporated.

Aromatics

Push mushrooms to the side of the pan, add the butter, then add the minced garlic, grated ginger, and the white parts of the sliced green onion. Sauté briefly for 30–45 seconds until fragrant, stirring to coat the mushrooms with butter and aromatics. Drizzle in the sesame oil and season with kosher salt and black pepper; stir to combine.

Add teriyaki sauce

Pour 1 cup Taki’s original teriyaki sauce into the pan with the mushrooms and stir to combine. Bring the mixture to a gentle simmer over medium heat.

Adjust seasoning

Taste the sauce and add up to 1 teaspoon light soy sauce if you want extra saltiness, or up to 1 teaspoon brown sugar if your sauce needs more sweetness. Stir until dissolved.

Thicken glaze

If you prefer a glossy, clingy glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering mushrooms and continue to simmer 1–2 minutes until sauce thickens and evenly coats the mushrooms.

Finish and garnish

Remove the pan from heat. Taste and adjust salt/pepper if needed. Stir in half of the sliced green onion greens. Transfer to a serving dish and sprinkle with toasted sesame seeds and the remaining green onion slices and chopped cilantro (if using).

Serve warm as a side, over steamed rice, or atop noodles. Leftovers keep in an airtight container refrigerated for up to 3 days; gently reheat in a skillet, adding a splash of water if sauce has thickened too much.