Oven Roasted Teriyaki Mushrooms

Teriyaki Mushrooms
Everyday, before cooking our meals, I take a look at leftovers.  Most days its not much.  At times, leftovers are good since I don't have to cook.  But health wise, I prefer fresh cooked food.  No doubt, some curries taste best the next day.  Turns out, today is my lucky day.  All I had to do was to roast some mushrooms.

Mushrooms - 400 gms
Olive Oil - 3 tbsp
Teriyaki Sauce - 1 tbsp
Soy Sauce - 1 tbsp
Chilli Sauce - 1 tbsp
Black Pepper Powder - 1/2 tsp
Red Chilli Powder - 1/4 tsp
Green Onions/Scallions - 3

How to roast Teriyaki Mushrooms in an oven:
  • Wipe the mushrooms with a moist paper towel or a kitchen towel.  I have used Button Mushrooms.  You can use any other kind.  Cut the mushrooms into thick slices.
  • Preheat the oven at 375 degrees F.  Grease a big baking tray with cooking spray or oil. 
  • Finely chop green onions.  Save some green parts for garnish.
  • In a big mixing bowl, add olive oil, teriyaki sauce, soy sauce, red chilli sauce, fresh ground black pepper, red chilli powder and salt.  Mix well. 
  • You might not need salt as most Chinese and Thai sauces have salt in them.  I have used Thai Sweet Chilli Sauce which had garlic, salt and sugar.  Based on the sauce you are adding, make sure you add other seasonings.
  • Instead of olive oil, you can use unsalted butter if you like.
Teriyaki Mushrooms
  • Add sliced mushrooms to the bowl and mix well to coat the mushrooms well.  Spread the mushrooms evenly on the greased baking tray.  Bake for about 10 - 12 minutes.  When the mushrooms turn watery, add chopped green onions.  Bake for another 7 - 8 minutes or until mushrooms turn brown and all the water dries up.  I prefer some moisture, not completely dry.
Garnish Teriyaki Mushrooms with green onions and serve as a side dish.  These mushrooms are great as toppings for burgers as well.


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