Teriyaki Mushrooms (serves 4)

Teriyaki Mushrooms (serves 4)

These were listed as a side dish at a restaurant we ate at recently. Intrigued, we ordered them – delicious and sauce pepped up the mushrooms. I was all set to make my own teriyaki sauce when I spied a gluten free version in my supermarket – San-J Gluten Free Stir Fry and Marinade. Nothing could be simpler. 4 tbsp. of teriyaki sauce may seem a lot, but cook until reduced till only a little sauce left. Mushrooms will also have absorbed the flavor. Yum, yum, yum!

1 pound of mushrooms (I used pre-cut baby Portobello mushrooms) – rinsed
4 tbsp. teriyaki sauce

Place mushrooms in a skillet/frying pan
Pour over teriyaki sauce

Cook until teriyaki sauce is reduced and mushrooms are cooked.

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