The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.
Recipe information
Total Time
15 minutes
Yield
8 Servings
Ingredients
2
tablespoons olive oil
8
oz. shiitake mushrooms, stems removed
¼
cup Canal House Teriyaki Sauce (click for recipe) or 1 tablespoon (scant) prepared oyster sauce
Need to make a substitution?
Preparation
Step 1
Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes.
Step 2
Add 2 Tbsp. water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
Step 3
DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.
Nutrition Per Serving
Calories (kcal) 60 Fat (g) 3.5 Saturated Fat (g) .5 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 80