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Teriyaki Mushroom Rice Bowl

5 from 3 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2
Author: Juri Austin
Quick and easy teriyaki mushrooms! This simple vegan rice dish has sweet and savory flavors and is made with tender king oyster mushrooms!
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Teriyaki mushroom rice bowl.

Equipment

  • Medium-sized frying pan

Ingredients
  

  • 3 Eringi Mushrooms
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Mirin
  • ½ Tbsp Soy Sauce
  • 1 tsp Sugar
  • 2 servings Cooked Rice
  • Black Pepper, for garnish

Instructions
 

  1. Prep the Mushrooms: Thinly slice the eringi mushrooms.
  2. Sauté the Mushrooms: Heat oil in a frying pan over medium heat. Add the mushrooms and cook until they’re nicely browned.
  3. Add the Sauce: Pour in the mirin, soy sauce, and sugar. Stir well, letting the mushrooms soak up all that delicious teriyaki flavor. Cook for another minute or so until the sauce thickens slightly.
  4. Serve: Scoop some warm rice into a bowl, top it with the teriyaki mushrooms, and finish with a sprinkle of black pepper.

Notes

  • I use eringi in this recipe, but you can swap it with shiitake, shimeji, button mushrooms, or any mix of your favorites!
     
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Nutrition

Serving: 1servingCalories: 279kcalCarbohydrates: 49gProtein: 4g

This nutritional information is estimated and provided for general reference only.

Course: Rice
Cuisine: Japanese
Keyword: teriyaki mushrooms

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