Have you ever wanted teriyaki but can’t eat meat?

Well, YUM Creative and our R&D team have you covered with a Teriyaki King Oyster Mushroom recipe that exemplifies “Bringing fresh ideas to healthy living!”.

If you didn’t know, King Oyster mushrooms are a great vegan substitute for meat, as they are firm and have a meaty texture when bitten into. With our homemade teriyaki sauce and sliced mushrooms, you’ll have a nutritious, delicious combination that will go perfectly over rice.

We can’t wait for you to try it.

Print Recipe

Teriyaki King Oyster Mushroom

King Oyster Mushrooms

Serves 2-4

Prep Time: 20 minutes | Cook Time: 25 minutes

Ingredients

1 pound large Guan’s King Oyster Mushrooms
1/4 cup light soy sauce, or tamari for gluten-free
2 tablespoons Japanese sake
1 tablespoon brown sugar
1/2 teaspoon onion powder
1/4 garlic powder
2 tablespoon sesame oil, or more, divided in half
1/2 green onions or scallions, thinly sliced
Toasted sesame seeds for garnish, optional
2 servings steamed white rice, option, to serve with

Instructions

To start, wipe the mushrooms clean and using a sharp knife, carefully slice them lengthwise, 1/4-inch thick slices. Transfer to a big plate.
In a small bowl, add the soy sauce/tamari, sake, sugar, onion and garlic powder. Mix until the sugar is dissolved, and the sauce is well combined. Pour the sauce over the mushrooms and using your clean hands, gently toss to get all mushroom slices nicely coated. Allow it to marinate for about 15 minutes
In a large non-stick skillet, heat 1 tablespoon of oil over med-high heat. Add about 1/3 of the marinated mushrooms and spread them in a single layer onto the heated skillet. Allow them to cook undisturbed for about 2-3 minutes. Flip and continue to cook for an additional 2-3 minutes, or until charred and tender. Set aside on a plate and repeat with the remaining mushrooms.
Once the last batch of mushrooms is done, return all mushrooms to the skillet, together with all their juices and remaining marinade from the bottom of the plate. Lower the heat and continue to cook, until most of the liquid is reduced and mushrooms are coated in a thick teriyaki sauce.
Serve hot over steamed rice and garnish with sesame seeds and green onions/scallions. Enjoy!