My Mom has been making these Teriyaki Fried Mushrooms since I was a kid! These fried mushrooms are perfect for topping steaks, hamburgers or simply eating as a side dish, which is what we do. We eat these as a side dish, so we buy large white button mushrooms and cut the mushrooms thick.

 Fried Mushrooms
Fried Mushrooms

 Fried Mushrooms Are the Easiest Side Dish Ever

I don't know who started frying up white button mushroom and adding Teriyaki sauce, but it sounds like it's something that a Chinese restaurant would have listed on their menu or something that a 1970's steakhouse would do – and I'm sure I'm close with that last guess. My Mom has been making these since the early 1980's at least and it has always been the family go to for a side dish for summer BBQ fare. While we occasionally make fried mushrooms as a topping for burgers or steaks, we depend on this as a main side dish for dinner more often than not.

 Teriyaki Fried Mushrooms
Teriyaki Fried Mushrooms

What kind of mushrooms do I use?

We usually use white button mushrooms as they have the best texture when fried up – some types of mushrooms get a little er, slimy (oyster mushrooms have done this to me). Sorry, I know that's not the best term to use when you are looking at delicious photos of fried mushrooms but it's true. White button mushroom hold up well, absorb the sauce nicely and keep a good texture and firmness after you cook them.  Portobello mushrooms are simply grown up white mushrooms, so they will also keep a great texture as well. By the way, did you know that? Portobella mushrooms are simply white mushrooms that are grown for a longer period of time. They tend to have a more concentrated flavour since the growing time is longer and of course, get much larger!

Teriyaki Fried Mushrooms garnished with parsley
Teriyaki Fried Mushrooms garnished with parsley

 Karlynn's Tips & Tricks For Making Fried Mushrooms

  • Always clean your mushrooms before cooking them! Wash the mushrooms well under running water, slice the bottoms off ( just a few millimeters) and make sure they are clean! 
  • Allow some time for mushrooms to fry up. You want to make them tender and release the large amount of water that they retain while raw. 
  • Slice them thicker and you will have a toothsome side dish that people can dole out onto their plates, slice them thinner and you will have a great burger topping!

Happy cooking!

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Karlynn 

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Teryaki Fried Mushrooms, quick, easy and a family favourite! #mushrooms #recipe #bbq #grilling #fried #summer

 

5 from 2 votes
Fast & Easy Teriyaki Fried Mushrooms
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

My Mom has been making these Teriyaki Fried Mushrooms since I was a kid! These fried mushrooms are perfect for topping steaks, hamburgers or simply eating as a side dish, which is what we do.

Course: Side Dish
Cuisine: Chinese
Servings: 6
Calories: 129 kcal
Author: Karlynn Johnston
Ingredients
  • 3 lbs white button mushrooms, washed, bottoms cut off and sliced thick
  • 1/4 cup salted butter
  • 2 tsp minced garlic
  • 1/4 cup Teriyaki sauce
Instructions
  1. Place the mushrooms and the butter in a large skillet. Fry the mushrooms on medium-high heat for 10-15 minutes until they have reduced in size and are soft.

  2. Add in the garlic and fry for another 2-3 minutes until it has browned.

  3. Mix in the Teriyaki sauce and stir. Add more to taste if desired.

  4. Sprinkle with parsley for garnish if desired and serve hot. 

Nutrition Facts
Fast & Easy Teriyaki Fried Mushrooms
Amount Per Serving
Calories 129 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 538mg 22%
Potassium 748mg 21%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Sugars 6g
Protein 7g 14%
Vitamin A 4.7%
Vitamin C 6.1%
Calcium 1.4%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.
14
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

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