Home Cooks > Recipes > Teriyaki Mushroom Medley, Served 3 Ways
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
3 tablespoons olive oil
3 cloves garlic minced
16 ounces mushrooms wiped clean and sliced
4 tablespoons Kikkoman® Teriyaki Marinade & Sauce Salt and black pepper to taste
1/4 cup fresh parsley leaves finely chopped
- Add oil and garlic to a grill pan. Cook garlic for 2-3 minutes on medium low or until fragrant and lightly browned.
- Add the mushrooms to the pan and stir. Pour over the Kikkoman® Teriyaki Marinade & Sauce and grill for 8-10 minutes.
- Add salt or pepper to taste.
- Remove from heat and sprinkle with parsley.
4 ounces goat cheese
2 ounces cream cheese
1/4 cup freshly chopped thyme
Toast slices of a baguette and top each crostini with a spoonful of the cheese mixture and a spoonful of mushrooms.
On warm kale salad:
Sauté́ 6 cups of kale with:
3 tablespoons Kikkoman® Soy Sauce
2 tablespoons Kikkoman® Rice Vinegar
1⁄4 cup chopped green onions, green and white parts 2 tablespoons canola oil
1/2 tablespoon Kikkoman® Sesame Oil
1/2 tablespoon grated fresh ginger
1 tablespoon maple syrup
1/2 cup cherry tomatoes (for garnish)
Baked with a Panko topping:
1/2 cup Kikkoman® Panko Bread Crumbs
1/2 cup grated cheese (mixture of parmesan, asiago, mozzarella) Parsley (for garnish)
Pour Panko mixture over mushrooms and bake at 350°F for 10-15 minutes. If more browning needed, broil for 1-2 minutes.