I can't thank you enough for sharing this recipe. I love mushrooms and green onions also, thanks so much for such a splendid delight!
Absolutely Delicious!I served them as a side dish with some grilled line fish.
Outstanding. Easy to put together. We are garlic lovers so that was a real plus. The sauce is so good and gives the shrooms a wonderful flavor. I used small button mushrooms. You are right, can't eat just one. Thanks for a terrific recipe.
After looking at several reviews indicating there was too much oil (and it did seem like a lot); I reduced the oil by half and used one part extra virgin olive oil & one part sesame oil. I used seasoned rice vinegar for the Asian flavor. This was excellent. I only had half the amount of mushrooms, so I only mad half a batch, but wish I had more. Will defiinetly make this again. The house smelled amazing while these were cooking. Finished with some ground black pepper. I served with Ahi Yellowfin Tuna steaks which I cooked rare in the sauce of this dish, steamed rice & sesame snow peas.Thanks so much for sharing!
For 8 ounces of white button mushrooms, I used 1 Tbsp of sesame oil, 1 Tbsp of olive oil, 1 Tbsp of low sodium soy sauce, 1 Tbsp of Teriaki sauce, splash (maybe 2 Tbsp) of white vinager, and 1 Tbsp of chopped garlic. Use a saucepan, where the mushrooms can rest in a single layer. Easy and very good!
DELICIOUS!!!!! Of course, I love mushrooms and onions. I did cut the recipe in half for DH and I and used half the oil with a little sesame oil. Definately a keeper and one I will make again...especially near the holidays. Made for Zaar Chef Alphabet Soup tag game 2013.
The mushrooms were ok. Too much of a vinegar taste for me.
Too vinegary n oily
I made this last week for a BBQ at our daughters and she even tried them and approved, though she doesn't care for mushrooms. Definitely a keeper for after golf parties