Teriyaki Mushrooms with Snow Peas (Oil-Free!)

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. (Yum!)

These saucy mushrooms are combined with crisp snow peas that add refreshing, snappy crunch. It's a simple (but super tasty) side dish that's quick to prepare.

Plus you can serve it all by itself or spooned over fluffy brown rice to soak up even more of the flavorful sauce.

Ingredients for Teriyaki Mushrooms

For this recipe you'll toss together in a large skillet on the stove:

• Fresh mushrooms: You'll need one pound mushrooms for this recipe. You can use all of one variety or a combination. 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.

Customizing

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. I enjoy the extra sauce especially when paired with rice, quinoa, or other dishes.

Serving

Pair these teriyaki mushrooms with your favorite Asian-inspired meals (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
• Rice bowls: Assemble a nourishing bowl with these saucy mushrooms, your favorite grain, and protein of choice. I like cooked brown rice (or quinoa or fried rice), and marinated baked tofu, edamame, or tempeh.

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep well for about 3 days. Simply reheat in the microwave when ready to enjoy.

For more inspiration also browse all vegan mushroom recipes or Asian-inspired recipes.

If you're enjoying this teriyaki mushrooms with snow peas recipe, also check out:

• Easy Peanut Sauce
• Teriyaki Noodles with Vegetables

Follow The Garden Grazer on Instagram, Pinterest, Twitter, or Facebook for more updates and inspiration.