>Terriaki mushrooms are one of the easiest, best-tasting, and fast recipes I know. I got this version of the recipe from my friend Franz who is a hot astronomer who works at Cambridge in England. Franz is a long-time vegan and he loved to do this with big portabello strips and then put them in sushi, but you can use whatever kind of mushroom you want since they’ll all come out great.
1 container of mushrooms (portabello, white button, shitaki) sliced into whatever slice you want
1/4 cup dark vinegar
1/4 cup dark soy sauce
3-4 Tbsp sugar (or to taste)
1/3 tsp salt
drizzle olive oil
1) In a medium saute pan heat the olive oil over medium-high heat.
2) Ad the sliced mushrooms and salt (to draw out some of the moisture from the mushrooms). Allow to cook for 2 min, stirring once in awhile.
3) Add all the other ingredients and cook until all the liquid has been absorbed by the mushrooms and caramelized. If you think your mushrooms will absorb more liquid then add either the vinegar or soy sauce to taste. Adjust sugar to taste.
– try different kinds of mushrooms
– substitute different kinds of vinegar- Balsalmic is my #1 favorite for this, but I currently have a brown-rice vinegar that I have also been enjoying
– substitute different kinds of sugar- white, brown, turbinado, succanat, maple syrup, date molasses, (I don’t think honey would go well with this recipe)
– Fill a tortilla with grated melting cheese, mushrooms, lettuce. If you have a panini press or a George Foreman grill try grilling the folded tortilla. Serve with blue cheese dressing for dipping. Adding roasted red peppers or avocado to this is also awesome.
– Follow the suggestion above, but use bread for a marinated mushroom panini.
– Use as a filling for sushi (those thick long portabello strips work especially well for this)
– Make a drier version of the mushroom mixture (less liquid) and a pasta with alfredo sauce. Mix in the mushrooms right before serving.