An easy Teriyaki Mushrooms recipe with snow peas that's tossed in a homemade oil-free teriyaki sauce! You can use your own favorite mushrooms like cremini, shiitake, white button, portobello, etc. (Vegan, gluten-free, oil-free.)
Grab your favorite mushrooms and let’s toss them with a delicious homemade teriyaki sauce!
Crisp snow peas add great snappy crunch to this easy side dish.
It's both quick and easy to prepare. Plus it's a tasty side dish all by itself or served over fluffy brown rice.
Ingredients for Teriyaki Mushrooms
For this recipe you will toss together in a large skillet:
- Fresh mushrooms: We will use one pound mushrooms for this recipe. You can use all of one variety or a medley. Try your favorite blend of shiitake mushrooms, cremini, white button, portobello, king oyster mushrooms, etc.
- Fresh snow peas: These are so delicious in Asian-style dishes and beyond. Tender snow peas have a slight sweetness and delightfully fresh, crisp texture. (However if you can't find snow peas, you could try substituting sugar snap peas instead.)
- Green onions: These are also known as scallions. I really enjoy the mild onion flavor they bring to this dish.
- Tamari: Or substitute soy sauce, but I use tamari for gluten-free. (Be sure to use low sodium if desired.) You could also use coconut aminos.
- Pure maple syrup: This adds a touch of natural sweetness to the sauce. If you don't have maple syrup, you can also substitute brown sugar or your own favorite sweetener.
- Vegetable broth: Or you can simply use water if desired.
- Rice vinegar: I use organic unseasoned vinegar. (Be aware that seasoned rice vinegar contains added sugar and salt.)
- Fresh garlic cloves
- Fresh ginger
- Cornstarch: Or substitute another thickener of choice such as arrowroot or tapioca starch.
Vegetables: Add other veggies as you see fit or depending on what's in season. Try sugar snap peas, red bell pepper, zucchini, yellow summer squash, onion, asparagus, baby bok choy, cabbage, mung bean sprouts, water chestnuts, etc.
Make it spicy: This recipe is mild as written, but feel free to spice it up if you prefer. Sprinkle red pepper flakes to taste, black pepper, or add a drizzle of sriracha before serving.
Sauce flavors: Customize the sauce however you wish, or adjust the garlic and ginger amounts. Some other flavors you can stir into the mixture include mirin, pineapple juice, orange juice, or sesame seeds.
Toasted sesame oil: I prepare this recipe oil-free, but you easily could add a teaspoon of toasted sesame oil if desired. Either whisk it into the sauce, or add it to the pan before sautéing the mushrooms.
Note: This dish is extra-saucy as written, so reduce the sauce amount if desired. We think the extra sauce works great especially when paired with rice, quinoa, or other dishes!
Serve this side dish with your favorite Asian-inspired dishes (or anything else that sounds good). A few ideas include:
- Fried rice
- Easy Baked Tofu or Asian-Style Garlic Tofu
- Hoisin Peanut Noodles
- Vegetable Lo Mein
- Ramen bowls
Tip: These teriyaki mushrooms are great in a rice bowl! Simply assemble your bowl with the saucy mushrooms, cooked brown rice (or quinoa, fried rice, etc.), and a protein of choice like marinated baked tofu, edamame, or tempeh.
Store leftovers in an airtight container in the refrigerator. We find they keep well for about 3 days. Simply reheat in the microwave when ready to enjoy.
Teriyaki Mushrooms with Snow Peas
- 1 lb. fresh mushrooms (I use shiitake, cremini, white button)
- 6 oz. snow peas
- 3 green onions
- Optional: sesame seeds for garnish, rice for serving
For the teriyaki sauce:
- 1/3 cup vegetable broth or water
- 1/4 cup tamari (or soy sauce)
- 3 Tbsp. pure maple syrup
- 2 tsp. rice vinegar
- 1-2 cloves garlic, minced
- 2 tsp. ginger, freshly grated (I peel my ginger)
- 1 Tbsp. cornstarch (or arrowroot, tapioca starch, etc.*)
- Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
- Prepare mushrooms + peas: Wash or wipe mushrooms clean. Cut mushrooms into roughly the same size. Trim ends from peas and remove any tough strings. Slice green onions.
- Cook: In a large non-stick skillet over medium-high heat, add mushrooms. (I use 1-2 Tbsp. water/broth for no-oil sauté method, adding more as needed.) Cook mushrooms for about 3 minutes. Then add snow peas and green onions. Stir and sauté for another 3-4 minutes until veggies are crisp-tender.
- Add the sauce: Give the teriyaki sauce another stir and carefully pour into skillet. Stir well to combine, and let simmer for 2-3 minutes or until sauce is thickened.
- Serve: Garnish with optional sesame seeds and serve warm.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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