Teriyaki Mushroom Medley, Served 3 Ways

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.