Home Cooks > Recipes > Teriyaki Mushroom Medley, Served 3 Ways

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Teriyaki Mushroom Medley, Served 3 Ways

Ingredients

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

 

Instructions

  1. Add oil and garlic to a grill pan. Cook garlic for 2-3 minutes on medium low or until fragrant and lightly browned.
  2. Add the mushrooms to the pan and stir. Pour over the Kikkoman® Teriyaki Marinade & Sauce and grill for 8-10 minutes.
  3. Add salt or pepper to taste.
  4. Remove from heat and sprinkle with parsley.

On crostini:
Mix together:

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:
Combine:

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.

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