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Quick Teriyaki (ish) Mushrooms Stir Fry

Teriyaki mushrooms make for a superb quick and easy vegan/vegetarian meal, my version rocks Portobello and 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.

Teriyaki mushrooms stir fry served with egg fried rice and spring onions.

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.

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!

Close-up teriyaki mushrooms stir fry served with egg fried rice and spring onions.

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.

Overhead teriyaki mushrooms stir fry served with egg fried rice and spring onions.

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?

Close-up overhead teriyaki mushrooms stir fry served with egg fried rice and spring onions.

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.
Stir fried teriyaki mushrooms served with egg fried rice.
Yield: 2 Servings

Teriyaki (ish) Mushrooms Stir Fry Recipe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These quick and easy teriyaki mushrooms feature a combination of Portobello and Shiitake mushrooms and are quickly stir-fried in a simple homemade sauce... when I say quick they can be cooked and prepared in under 20 minutes.


For the Teriyaki Sauce:

  • 3 Tbsp Light Soy Sauce
  • 2 Tbsp Shaoxing Rice Wine
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Chinkiang Vinegar
  • 1 Tbsp Dark Brown Sugar
  • ⅛ Tsp MSG

For the Mushrooms:

  • 350g (12oz) Mushrooms, I use a mix of Shiitake and Portobello mushrooms
  • 1 Large (250g) Red Onion
  • 4 Garlic Cloves
  • 30g (Thumb Sized Piece) Ginger
  • 2 Tbsp Cooking Oil
  • Sliced Spring Onions for Garnish


  1. 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.
  2. Cut the mushrooms into 5mm (¼) thick slices, if you are using shiitake mushrooms discard any woody stems.
  3. Top and tail the red onion, cut it in half and then peel it. Cut each half into 4 wedges.
  4. Peel and slice the garlic cloves as thinly as you can.
  5. Peel the ginger then slice it into batons as thinly as you can.
  6. 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.
  7. Throw in the garlic and ginger and stir fry for 30 seconds.
  8. Add the mushrooms and stir fry for another 3-4 minutes.
  9. 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 bring the mushroom mix back into the wok and cook for a final minute or 2.
  10. Garnish with the spring onions when serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 307Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 2085mgCarbohydrates: 34gFiber: 6gSugar: 16gProtein: 9g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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