Teriyaki Mushrooms

Served in small portions, this aromatic preparation of teriyaki mushrooms complements Asian noodle or rice dishes. It can also be used as a hot appetizer.

Serves: 4 to 6

Teriyaki Sauce:

2 tablespoons reduced-sodium soy sauce
2 tablespoons white wine or vegetable broth
1 tablespoon dark sesame oil
2 teaspoons natural granulated sugar or agave nectar
1 tablespoon rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic, optional
1 teaspoon grated fresh or jarred ginger, or more, to taste

16 ounces fresh mushrooms, any variety (portobella, shiitake,
cremini, oyster, baby bella, or a combination)
Freshly ground pepper to taste
Dried hot red pepper flakes, optional
Fresh herbs of your choice for garnish (parsley, dill, rosemary, thyme, chives —
whatever you like, in whatever amount)

Combine all the ingredients for the teriyaki sauce in a small container and stir together. Set aside.

Wipe the mushrooms clean. If using shiitakes, remove and discard the stems. Leave the mushrooms whole (unless you're using large portabellos—slice them ¼ inch thick).

Combine the mushrooms in a medium skillet with just enough water to keep the bottom moist. Cover and cook over medium heat until the mushrooms are just starting to soften, about 5 minutes.

Pour off the liquid from the skillet and drizzle in the teriyaki sauce. Turn the heat up to medium-high and cook until the sauce forms a nice glaze on the mushrooms. Season with pepper and optional red pepper flakes.

For an everyday side dish, serve straight from the skillet; for an appetizer, transfer to a serving container and garnish with herbs as you'd like.