Sautéed Shiitake MushroomsHirsheimer & Hamilton
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
Makes 8 servings
Ingredients
2 tablespoons olive oil
8 ounces shiitake mushrooms, stems removed
1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce
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 tablespoons 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.
