Vegan Teriyaki Oyster Mushrooms

This flavorful teriyaki mushroom dish transforms humble oyster mushrooms into a restaurant-quality meal that rivals any takeout. The combination of umami-rich mushrooms and tender broccoli creates a satisfying plant-based dinner that comes together in just 30 minutes.

I first made this recipe when trying to use up some oyster mushrooms from the farmers market. My family was skeptical at first but now they request these teriyaki mushrooms at least once a week over their favorite takeout place.

Ingredients

• Oyster mushrooms: Provide a meaty texture that soaks up the marinade beautifully. Look for firm mushrooms without slimy spots
• Dark soy sauce: Creates depth of flavor and rich color. Regular soy sauce works too but lacks the distinctive intensity
• Cornstarch: Thickens the sauce to that perfect glossy restaurant consistency
• Toasted sesame oil: Adds nutty complexity that transforms the dish
• Mirin: Brings natural sweetness and authentic Japanese flavor
• Rice vinegar: Balances the sweetness with subtle acidity
• Organic cane sugar: Caramelizes beautifully in the sauce
• Fresh broccoli: Adds color, nutrition, and texture to complete the meal
• Jasmine rice: Makes the perfect base to soak up every drop of sauce

Step-by-Step Instructions

Prep the mushrooms:

Gently clean oyster mushrooms with a damp paper towel instead of washing them since mushrooms act like sponges. Split larger mushrooms lengthwise to create strips about the same size for even cooking.

Create the marinade:

Combine dark soy sauce, cornstarch, toasted sesame oil, and mirin in a bowl. Toss the mushrooms until completely coated allowing them to marinate for at least 10 minutes to absorb the flavors.

Mix the teriyaki sauce:

Whisk together cornstarch, dark soy sauce, rice vinegar, mirin, organic cane sugar, and water until smooth. The cornstarch will initially resist mixing but keep whisking until no lumps remain.

Stir fry the vegetables:

Heat sesame oil in a skillet over medium-high heat. Add garlic, broccoli, and marinated mushrooms stirring constantly. The mushrooms will begin releasing their moisture and taking on color after about 2 minutes.

Thicken the sauce:

Pour the teriyaki mixture into the hot skillet with the vegetables. Continue stirring as the sauce bubbles and transforms into a glossy coating that clings to every piece. This magical transformation happens quickly, usually within 1 to 2 minutes.

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The dark soy sauce is truly the secret ingredient here. I once tried making this with just regular soy sauce and while still delicious it lacked that rich mahogany color and depth that makes restaurant teriyaki so irresistible. My partner immediately noticed the difference and now we always keep dark soy sauce stocked in our pantry.

Ingredient Substitutions

While oyster mushrooms create the best texture for this dish you can successfully use other varieties like shiitake, portobello, or even button mushrooms. Each brings its own character to the dish with shiitakes adding more umami and portobellos providing substantial meatiness.

For a protein variation, this teriyaki sauce works beautifully with tofu, seitan, or soy curls. Simply substitute your protein of choice and follow the same marinating and cooking process. When using tofu, be sure to press it first to remove excess moisture which helps it absorb the flavorful marinade.

If you cannot find mirin, a common substitute is a mixture of rice vinegar with a touch of sugar. While not identical, it provides similar sweet notes that balance the salty soy sauce in traditional teriyaki.

Serving Suggestions

While jasmine rice makes a traditional base for teriyaki mushrooms, consider branching out with soba noodles, brown rice, or even cauliflower rice for a lower-carb option. The sauce works wonderfully with any of these alternatives.

Create a complete meal by adding additional vegetables like sliced carrots, bell peppers, or snow peas. These colorful additions not only increase the nutritional profile but also create a beautiful presentation worthy of a special dinner.

For a restaurant-style experience, serve these teriyaki mushrooms alongside vegetable gyoza, miso soup, or a simple cucumber salad dressed with rice vinegar and sesame seeds.

Storage Tips

Store any leftover teriyaki mushrooms in an airtight container in the refrigerator where they will maintain their quality for 2-3 days. The flavors often deepen overnight making next-day leftovers particularly delicious.

When reheating, add a splash of water to restore moisture and prevent the sauce from becoming too thick. Warm gently on the stovetop rather than microwaving to maintain the mushrooms' texture.

This dish is not recommended for freezing as the texture of both the mushrooms and broccoli significantly deteriorates when thawed resulting in a soggy disappointment rather than the vibrant dish you enjoyed initially.

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Frequently Asked Questions

→ Can I use mushrooms other than oyster mushrooms?

Yes, any mushroom variety, such as button or shiitake, will work well. You can also substitute mushrooms with tofu, chickpeas, seitan, or soy curls.

→ Is this dish gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce in place of dark soy sauce.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. This dish is not freezer-friendly.

→ What can I pair this dish with?

Serve with jasmine rice, quinoa, or noodles for a complete meal. Garnish with diced green onions for extra flavor.

→ Can I skip the mirin sake in the recipe?

Yes, you can skip the mirin if needed, but it adds a lovely sweetness to the dish.