Teriyaki mushrooms are a superb, quick and easy vegan/vegetarian meal. My version uses Portobello & Shiitake stir-fried in a homemade sauce.
Preparation for this recipe takes a leisurely 10 minutes, and cooking takes 8-10 minutes, making this a wonderfully quick dinner.
Quick Vegan Mushroom Stir Fry
I love playing around with teriyaki sauce, that whole sweet and salty thing really does float my boat.
I've got recipes for everything from teriyaki prawns to teriyaki beef meatballs and teriyaki tofu to a teriyaki duck donburi rice bowl and teriyaki chicken noodles.
My latest offering is some quickly stir-fried vegan teriyaki mushrooms.
I use a combination of Portobello mushrooms and shiitake mushrooms, which gives the dish a big, hearty feel.
The sauce is made from ingredients that I always have in my store cupboard: soy sauce, brown sugar, rice wine and rice vinegar.
Throw a bit of garlic, onion and ginger into the mix and you are ready to go.
It's a recipe that can go from your cupboard to your plate in around 20 minutes, and only 8-10 of those minutes involve any cooking!
Frequently Asked Questions
Can I use other types of mushrooms?
Yes, you can use any type of mushroom you like in this recipe.
Can I use store-bought teriyaki sauce?
If you wish, but it is both cheaper and better made from at home.
You will need around 125ml or half a cup of store-bought teriyaki sauce for this recipe
What is Chinkiang vinegar, and do I have to use it?
Chinkiang vinegar is a black rice vinegar, and you can swap it out for regular rice vinegar if you wish.
I love Chinkiang vinegar and whilst it is not traditional in a Teriyaki sauce, I think it's depth of flavour is well worth it.
Can I make this in advance?
I don't think that mushrooms reheat very well because they become a little too slimy and flaccid for my liking.
But you can chop the mushrooms up to a day in advance. The sauce can be made 2-3 days in advance.
As a result, you only need 8-10 minutes to cook this if your preparation is done in advance.
Can I make this vegan?
If you put in some research, there should be no difficulties in making this vegan.
The main thing to check will be your rice wine; mine indicated that it is vegetarian and not vegan, but you can certainly buy vegan rice wine.
Serving Suggestions
I've served these teriyaki mushrooms with some egg fried rice because they work so well together.
Naturally, if you are sticking with vegan options, then you will need to consider something else.
Some fresh veggies are a great option, and I have a broccoli stir fry and also an asparagus stir fry that would be superb alongside these mushrooms.
Noodles also make for a wonderful side to this recipe, they would be superb sat on a bed of plain chow mein.
If you wanted to bulk this dish out with a starter, then how about my delicious vegetarian Chinese hot and sour soup?
Equipment Used
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob or stovetop.
- Wok, I use a large carbon steel wok.
- Mixing bowl.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Stirring and serving spoons.
Teriyaki (ish) Mushrooms Stir Fry Recipe
Ingredients
For the Teriyaki Sauce:
- 3 tablespoon Light Soy Sauce
- 2 tablespoon Shaoxing Rice Wine
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Chinkiang Vinegar
- 1 tablespoon Dark Brown Sugar
- ⅛ teaspoon MSG
For the Mushrooms:
- 350 g Mushrooms, 12oz I use a mix of Shiitake and Portobello mushrooms
- 1 Large Red Onion 250g
- 4 Garlic Cloves
- 30 g Ginger 1 Thumb-Sized Piece
- 2 tablespoon Cooking Oil
- Spring Onions Sliced for garnish
Instructions
- Mix the light and dark soy sauces in a bowl with the Shaoxing wine, Chinkiang vinegar, dark brown sugar and MSG in a bowl and set aside.
- Cut the mushrooms into 5mm (¼) thick slices. If you are using shiitake mushrooms, discard any woody stems.
- Top and tail the red onion, cut it in half and then peel it. Cut each half into 4 wedges.
- Peel and slice the garlic cloves as thinly as you can.
- Peel the ginger, then slice it into batons as thinly as you can.
- Heat a wok over a fiercely high heat, and when it begins to shimmer, add the red onion wedges and stir-fry for 90 seconds.
- Throw in the garlic and ginger and stir-fry for 30 seconds.
- Add the mushrooms and stir-fry for another 3-4 minutes.
- When the mushrooms have softened, push them to the side of the pan, pour the prepared sauce into the base of the wok, and when the sauce begins to bubble, bring the mushroom mix back into the wok and cook for a final minute or 2.
- Garnish with the spring onions when serving.
