Vegan teriyaki mushrooms

Name: Vegan teriyaki mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. vegetable oil; 1 garlic clove, crushed; 3 cm piece fresh root ginger, peeled and grated; 150 mL teriyaki sauce; 5 tbsp. sugar; 2 tbsp. rice vinegar; 600 g portobellini mushrooms; 3 spring onions, finely shredded; 2 tsp. sesame seeds

A vegan treat for the barbecue that works well as a main course or a side dish.

By Emma FranklinPublished: 16 May 2019

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best vegetarian bbq recipes vegan teriyaki mushrooms

Oscar Hather

These gorgeous portobellini mushrooms come in a tasty teriyaki sauce. Perfect for a vegan BBQ option as a main or side. If you want to skip the BBQ, cook them for the same amount of time under a hot grill on a lined baking tray.

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Yields:

4 serving(s)

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

Cal/Serv:

257

Ingredients

2 Tbsp.
vegetable oil
1
garlic clove, crushed
3
cm piece fresh root ginger, peeled and grated
150 ml
teriyaki sauce
5 Tbsp.
sugar
2 Tbsp.
rice vinegar
600 g
portobellini mushrooms
3
spring onions, finely shredded
2 tsp.
sesame seeds

Directions

1. Step 1Heat oil, garlic and ginger in a medium pan over medium heat until sizzling. Add teriyaki sauce, sugar and vinegar and bubble vigorously for 8-10min until slightly reduced.
2. Step 2Place mushrooms in a large bowl, add half the teriyaki sauce and mix gently with your hands. Set aside for 30min to marinate.
3. Step 3Barbecue mushrooms over low heat, gill-side down for 3-4min more until tender. Transfer to a plate, drizzle with any remaining sauce and scatter over the spring onions and sesame seeds.

GH Tip: If the bars of your grill are widely spaced, place a metal cooling rack on top to help prevent the mushrooms falling through.