Name: Easy Seared Maitake Mushrooms with Ginger Teriyaki Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian
Ingredients: 17.5 oz maitake mushrooms; Salt, to taste; 1 Tbsp vegan butter; 1 small onion, thinly sliced; 2 Tbsp mirin; 2 Tbsp sake; 1–2 Tbsp soy sauce, to taste; 2–3 tsp sugar, to taste; 1 Tbsp finely grated ginger plus juice (microplane or wasabi grater recommended); Steamed Japanese rice; Drizzle of Japanese chili oil (la-yu); Chopped chives or green onions; 1 Tbsp yuzu paste (optional, for brightness)

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Short description

These seared maitake mushrooms shine with a smoky char and a rich, sweet-savory ginger teriyaki sauce. Served over steamed rice and finished with chili oil and yuzu, this dish is a simple yet impressive vegan-friendly meal.

Why You’ll Love This Recipe

Umami-packed: the woodsy flavor of maitake mushrooms deepens with charred edges
Fast and delicious: stove-to-table in under 30 minutes
Balanced flavors: sweet, salty, spicy, and citrusy in each bite
Minimal clean-up: one pan plus rice makes it an easy weeknight dinner

Ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Mushrooms & Searing

17.5 oz maitake mushrooms
Salt, to taste
1 Tbsp vegan butter

Sauce

1 small onion, thinly sliced
2 Tbsp mirin
2 Tbsp sake
1–2 Tbsp soy sauce, to taste
2–3 tsp sugar, to taste
1 Tbsp finely grated ginger plus juice (microplane or wasabi grater recommended)

To Finish / Serve

Steamed Japanese rice
Drizzle of Japanese chili oil (la-yu)
Chopped chives or green onions
1 Tbsp yuzu paste (optional, for brightness)

Directions

1. Prepare the Mushrooms

Wipe maitake mushrooms clean; trim off about a ½ inch from the base. Tear into 2-inch clusters.
Heat a cast-iron skillet or wok over medium-high.
Spread mushroom clusters in a single layer; press gently with a spatula.
Dry-sear for 3–4 minutes per side until edges are lightly charred. Season with salt.
Remove and set aside; repeat with any remaining clusters.

2. Grate the Ginger

Use a wasabi grater or microplane to finely grate ginger, capturing both flesh and juice. Set aside.

3. Build the Sauce

Reduce heat to medium; add vegan butter.
Once melted, sauté sliced onion until translucent.
Stir in ginger, then add soy sauce, mirin, sake, and sugar.
Simmer 1–2 minutes until the sauce begins to reduce and thicken.

4. Combine and Finish

Return mushrooms to the pan, coating them in sauce.
Cook for another minute, then taste and adjust seasoning—add more soy sauce for salt, or sugar for sweetness.

5. Assemble to Serve

Serve mushrooms over warm steamed rice.
Drizzle with chili oil for heat, sprinkle chopped chives or green onions, and finish with yuzu paste if using.

Servings and timing

Serves: 3–4 as a main dish over rice
Prep time: 5 minutes
Cook time: 20 minutes
Total time: ~25 minutes

Variations

Spice it up: Stir chili flakes into the sauce or use spicy chili oil.
Add protein: Serve with grilled tofu slices or tempeh.
Veggie boost: Add sautéed broccoli or snap peas before returning mushrooms to the pan.
Pasta style: Swap rice for noodles; toss mushrooms and sauce with udon or soba.
Gluten-free version: Use tamari instead of soy sauce.

Storage/reheating

Store: Keep in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in a skillet or microwave; if too thick, stir in a splash of water or mirin.
Best when fresh: For optimal texture, prepare mushrooms fresh even if sauce is made ahead.

FAQs

1. Do I need to clean the mushrooms?

Yes—wipe rather than rinse to avoid sogginess; rinsing can water-log their texture.

2. How important is the char?

The char adds depth and boosts the umami flavor—don’t skip it!

3. Can I prepare the sauce ahead?

Yes—make the sauce ahead and reheat briefly before adding mushrooms.

4. How spicy is it?

Mild, unless chili oil is added. Spice it up with extra chili oil or flakes if desired.

5. Can I use other mushrooms?

Yes—shiitake, oyster, or cremini will work, but adjust cook time for size and moisture content.

6. Is this dish gluten-free?

Use tamari or gluten-free soy sauce to make it gluten-free.

7. What does yuzu add?

Yuzu paste brings fresh citrus aroma and bright acidity, balancing the rich sauce.

8. How do I keep onions from burning?

Cook onions over medium heat and stir often—they should soften, not brown.

9. Can I make it oil-free?

Skip the vegan butter and use a small amount of stock or water to sauté.

10. Can I freeze leftovers?

Better stored in the fridge—freezing may alter mushroom texture and affect sauce quality.

Conclusion

These Seared Maitake Mushrooms with Ginger Teriyaki Sauce make an impressive yet easy meal. The charred mushroom texture, rich ginger sauce, and bright finishing touches come together to deliver umami-packed satisfaction in every bite. Ideal for weeknight dinners or special occasions, they’re ready in just 25 minutes.