Teriyaki ‘shrooms are a steak’s best friend! They add another layer of flavor that perfectly complements the meaty, beefy taste of perfectly cooked ribeye or other steaks.
Steak is a bit of a splurge, and to my mind there’s no better way to highlight its flavors than with teriyaki-style mushrooms. (Or as we call ’em around our house, just teriyaki ‘shrooms.)
Mushrooms themselves have a kind of meaty texture, and they’re really quite amazing. They’re relatively high in the B vitamins as well as vitamin D, and also contain other nutrients like phosphorus.
About Teriyaki ‘Shrooms
A friend showed me the basics of making this recipe years ago. In fact, it was so long ago that I can’t quite remember who or where it was. But it uses another cool property of mushrooms, the ability to absorb other flavors.
This recipe is loosely based on an old French technique called duxelles. When fresh white button mushrooms are cooked, they release their liquid as you see in the center of the image below. (Sorry, some of these images are a little out of focus. But I hope you get the general idea from them…)
You simply cook the mushrooms in a little butter or margarine over medium heat until the liquid has disappeared. The mushrooms start to brown a little, as you see here.
At this point the mushrooms can absorb almost any liquid you add to them. For this recipe, I’m making a quick teriyaki sauce. Just simmer the mushrooms and sauce ingredients on medium heat for about 7 to 10 minutes. The mushrooms will absorb some of the liquid and the sauce will thicken and become syrupy.
How to Serve
It does take a bit of time to make – count on about 30 minutes total. I typically start the ‘shrooms, then bring the steak out of the fridge to warm up to room temperature while the mushrooms continue cooking. We typically top our servings of steak with some of the teriyaki ‘shrooms, then top each bite with a mushroom (or two) as we enjoy our meal.
This method works with many liquids beyond teriyaki. Think about red or white wine, broth, maybe a little citrus like lemon juice, and herbs and spices to make your own version. If you try this recipe or another combination that works well for you, let me know in the Comments section below!
PrintTeriyaki ‘Shrooms
Teriyaki ‘shrooms are a steak’s best friend! They add another layer of flavor that perfectly complements the meaty, beefy taste of perfectly cooked ribeye or other steaks.
- Cook Time: 30
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: stovetop
- Cuisine: American
Ingredients
2 tablespoons butter or margarine
8 ounces sliced white button mushrooms
1/4 cup soy sauce
1 tablespoon packed light brown sugar
1/2 teaspoon ground dried ginger
1/8 teaspoon garlic powder
Instructions
In a 10-inch skillet over medium heat, melt the butter and add the mushrooms. Cook, stirring occasionally until the mushrooms start to release their liquid. Continue to cook, stirring every minute or two, until the liquid has evaporated and the mushrooms begin to brown a little, 15 to 20 minutes.
Add the soy sauce, brown sugar, ground ginger, and garlic powder and stir well to combine. Continue to cook until the mushrooms have absorbed some of the liquid and the sauce thickens and becomes syrupy, about 10 minutes.
Serve over grilled steak, garnished with chopped parsley if desired.
Keywords: mushrooms, teriyaki, teriyaki mushrooms, teriyaki shrooms
Made these. When you do? To die for!!!
So glad you liked this recipe!