Mushroom Teriyaki

Main Course Recipes


Mushroom Teriyaki – Serves 4


  •  4 cups sliced/chopped mushrooms (whatever type you like, I usually use a mixture of large portobello and chestnut)
  • 1/4 cup soy sauce
  • 1tbsp sesame oil
  • 2tbsp honey
  • 3 cloves garlic minced/crushed
  • 1tbsp fresh ginger finely chopped
  • 1/4 tsp chilli flakes (to taste)
  • black pepper to taste



  1.  Put all the ingredients into a large unheated non-stick pan, mix well and marinade for at least 30 minutes. (You can marinade in a separate dish and then transfer to a pan to cook, but I like to save on the washing up!)
  2. Put the pan onto a medium high heat and cook for approximately 10 minutes until the mushrooms are cooked. 

I serve the mushrooms with homemade egg fried rice, raw grated carrot and raw sliced spring onion. I love the combination of textures, temperatures and flavours.

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