Easy Seared Maitake Mushrooms with Ginger Teriyaki Sauce
Looking for an easy and tasty way to enjoy hen of the wood mushrooms? These seared maitake mushrooms cooked in a ginger‑teriyaki sauce finished with Japanese chili oil (la-yu), yuzu puree, and chives over steamed Japanese rice makes for an easy and satisfying weeknight bowl.
Ingredients
INGREDIENTS
- 17.5 oz maitake mushrooms
- Salt to taste
- 1 tbsp vegan butter
- 1 small onion thinly sliced
- 2 tbsp mirin
- 2 tbsp sake
- 1-2 tbsp soy sauce adjust to taste (see notes)
- 2-3 tsp sugar adjust to desired taste
- 1 tbsp finely grated ginger , plus juice (I used a wasabi grater!)
TO FINISH/SERVE
- Steamed japanese rice
- Drizzle Japanese layu or chili oil
- Chopped chives or green onions, for garnish
- 1 tbsp yuzu paste to finish
Instructions
Prepare the Maitake Mushrooms
- Side note: no need to rinse mushrooms—you can wipe them clean instead. I also usually skip even wiping them clean if they come in sealed packs.
- Slice 1/2-inch (1.25-cm) from the base of the mushrooms
- Carefully tear the maitake mushrooms into 2‑inch (5-cm) clusters.
- Heat a medium sized cast‑iron skillet or wok on medium‑high until hot.
- Spread mushrooms in a single layer. Press with a spatula, dry‑sear 3‑4 minutes per side or until lightly charred or brown around the edges.
- Add a pinch of salt. When lightly charred on one side, flip to sear the other side. Once done, remove from the pan and set aside.
- Repeat these step for the rest of the mushrooms.
Grating Ginger
- To get really finely grated ginger, I used a wasabi grater. If you don't have one, you can use a microplane or even mince garlic finely by hand using a knife.
- Using a wasabi grater yielded very fine ginger (almost like a paste) and even extracted a lot of juice, which I included as well.
Make the Sauce
- Lower the heat, add 1 tbsp vegan butter. Once melted, add thinly sliced onions; sauté until translucent.
- Stir in 1 tbsp minced ginger and mix with the onions.
- Add 1-2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 2-3 tsp sugar (depending on desired sweetness).
- Simmer for 1-2 minutes until the sauce starts to reduce.
Combine & Serve
- Add back the mushrooms then mix well into the sauce.
- Cook for 1 more minute and then taste the mushrooms. Feel free to add more soy sauce (for taste) and sugar (for sweetness), if desired.
- Serve the mushrooms over steamed rice. Finish with a generous drizzle of Japanese chili oil (la-yu), chopped chives or green onions, and yuzu puree, if desired. Enjoy!
Notes
How to prepare mushrooms: tearing increases surface area, creating charred edges faster.
- Swap mirin for more sake + ½ tsp sugar if needed.
- Gluten‑free? Use tamari and certified‑GF mirin.
- Leftovers reheat well too! You can simply reheat on a pan by stir-frying until hot. If you want to enjoy them a different way, try stuffing them into a bao for tomorrow’s lunch or pairing them with a salad!
NUTRITIONAL INFO
Serving: 1serving mushrooms | Calories: 158kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 462mg | Potassium: 586mg | Fiber: 2g | Sugar: 10g | Vitamin A: 179IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
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