Sticky Shiitake Mushrooms over Rice

Name: Sticky Shiitake Mushrooms over Rice
Prep time: 10 minutes
Cook time: 11 minutes
Total time: 21 minutes
Yield: 4
Cuisine: 30 Minute Recipes, 30 Minutes or Less, Always Time for Teriyaki, Quick & Easy Meals
Ingredients: 2 tablespoons vegetable oil; 2 teaspoons garlic, minced; 1 teaspoon fresh ginger, grated; 10 ounces fresh shiitake mushrooms, stems removed and caps sliced; ¼ cup Kikkoman® Teriyaki Baste & Glaze (No Preservatives Added); 2 teaspoons Kikkoman® Rice Vinegar; 2 cups cooked white or brown rice; For Serving; 1 teaspoon sesame seeds; 1 green onion, thinly sliced

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Yield

Prep Time

10 minutes

Cook Time

11 minutes

Total Time

21 minutes

kikkoman products used:

Teriyaki Baste & Glaze (No Preservatives Added) Rice Vinegar

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About this recipe

Looking for an easy, umami-packed dinner that’s ready in 20 minutes? This shiitake mushroom recipe delivers big flavor with minimal effort. Tender, golden sautéed shiitake mushrooms get simmered in a sticky, garlicky glaze made with Kikkoman® Teriyaki Baste & Glaze (No Preservatives Added) and a splash of Kikkoman® Rice Vinegar. Serve it hot over a bowl of fluffy white or brown rice, and you’ve got a plant-forward dish that feels both cozy and restaurant-worthy. Whether you’re exploring how to cook shiitake mushrooms or just need a new meatless Monday favorite, this one hits the spot.

Tips & Tricks

Want deeper flavor? Let the mushrooms cook undisturbed for a minute or two to get a slight golden sear before adding the sauce.
Use brown rice or even quinoa to soak up that sticky sauce.
This base is super flexible – try tossing in spinach or edamame for extra veggies, or add a fried egg on top for a hearty twist.

ingredients

2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 teaspoon fresh ginger, grated
10 ounces fresh shiitake mushrooms, stems removed and caps sliced
¼ cup Kikkoman® Teriyaki Baste & Glaze (No Preservatives Added)
2 teaspoons Kikkoman® Rice Vinegar
2 cups cooked white or brown rice

For Serving
1 teaspoon sesame seeds
1 green onion, thinly sliced

directions

Heat vegetable oil in a large skillet over medium heat. Add minced garlic and grated ginger. Cook about 30 seconds until fragrant. Add the sliced shiitake mushrooms and cook for 6 to 8 minutes, stirring regularly, until mushrooms are tender.
Add teriyaki base and glaze and rice vinegar. Stir well to coat mushrooms. Simmer for 2 to 3 minutes until the sauce thickens slightly.
Spoon the shiitake mushrooms over warm cooked rice. Garnish with sesame seeds and green onion. Serve hot.

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