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Italian Oyster Mushroom Teriyaki Bowl
As you may know, I grow a few mushrooms at home & one day I came home to a HUGE flush of Italian Oyster Mushrooms (1.5 pounds!). So, you know I had to whip up something fire! It's been a while since I made a hearty bowl & I was inspired to make homemade teriyaki sauce after seeing the price tags & ingredients on the store bought options. This recipe can be made with any oyster mushrooms. This is a great meal-prep option too.
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Shopping List
Ingredients
- 8-9 ounces oyster mushrooms
Teriyaki Marinade Ingredients
- 1/2 cup coconut amino OR soy sauce
- 3 Tbsp maple syrup
- 1 Tbsp tamari
- 1 tsp rice vinegar
- 1-2 tsp avocado oil
- 1 tsp finely chopped ginger
- 2 Tbsp minced garlic
- 2 tsp minced onion
- 2 Tbsp toasted sesame seeds
- 1 tsp tapioca starch
- to taste salt
Additional Ingredients
- quinoa (cooked)
- fire-roasted corn
- broccoli (steamed)
- edamame (steamed)
- red pepper flakes (optional)
Directions
- Harvest, pull apart, and cut mushrooms into strips (if necessary)
- Cook mushrooms on high heat with no oil until the mushrooms are seared. Cook in small batches, if using a smaller pan, to avoid crowding. Each mushroom should be touching the pan throughout the cooking process. Move mushrooms to a bowl
- Mix all the ingredients for the marinade. Toast the sesame seeds for more flavor before adding them to the marinade. Add marinade to mushrooms in a bowl and allow to marinate for 2 -3 hours. The longer, the better
- Grill mushrooms for 5 - 6 minutes on medium heat
- Build your bowl with quinoa, fire-roasted corn, broccoli, edamame, and mushrooms. Add red pepper flakes for more heat
Enjoy!
Shopping List
Ingredients
- 8-9 ounces oyster mushrooms
Teriyaki Marinade Ingredients
- 1/2 cup coconut amino OR soy sauce
- 3 Tbsp maple syrup
- 1 Tbsp tamari
- 1 tsp rice vinegar
- 1-2 tsp avocado oil
- 1 tsp finely chopped ginger
- 2 Tbsp minced garlic
- 2 tsp minced onion
- 2 Tbsp toasted sesame seeds
- 1 tsp tapioca starch
- to taste salt
Additional Ingredients
- quinoa (cooked)
- fire-roasted corn
- broccoli (steamed)
- edamame (steamed)
- red pepper flakes (optional)
Directions
- Harvest, pull apart, and cut mushrooms into strips (if necessary)
- Cook mushrooms on high heat with no oil until the mushrooms are seared. Cook in small batches, if using a smaller pan, to avoid crowding. Each mushroom should be touching the pan throughout the cooking process. Move mushrooms to a bowl
- Mix all the ingredients for the marinade. Toast the sesame seeds for more flavor before adding them to the marinade. Add marinade to mushrooms in a bowl and allow to marinate for 2 -3 hours. The longer, the better
- Grill mushrooms for 5 - 6 minutes on medium heat
- Build your bowl with quinoa, fire-roasted corn, broccoli, edamame, and mushrooms. Add red pepper flakes for more heat
Enjoy!
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