Teriyaki & Sesame Roasted Mushrooms
"Yummy side dish, or I have used this as a main with the marinade thinned with water and heated as a sauce over some steamed asian greens with some rice. I have successfully made this without the oil, just spray the mushrooms with an oil spray prior to cooking. The sugar in the marinade will caremelise in the oven. Aussie measurements (1tbsp= 20mls)."
photo by Baby Kato
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 500 g button mushrooms
- 1⁄3 cup teriyaki marinade
- 2 tablespoons sweet chili sauce
- 1 tablespoon olive oil
- 2 tablespoons sesame seeds, toasted
directions
- Preheat oven to 220°C Place the mushrooms into a large bowl.
- Combine the teriyaki marinade, sweet chilli sauce and olive oil.
- Pour mixture over the mushrooms and toss until they are well-coated.
- Place mushrooms onto a greased baking tray. Roast for 25 minutes, tossing twice.
- Sprinkle with some sesame seed and serve.
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Reviews
-
excellent! wonderfull side dish, and forgiving. Dinner was late, so I turned the mushrooms over and added 1/2 cup water, they were great! made for aussie swap, nov 09. -
What a great side dish Chickee. My picky dh & I loved this dish. Wished we could give you more than 5 *'s for this very special dish. Quick and easy to make, super flavor and the textures were amazing. Loved the addition of the sesame seeds to this dish. All the flavors blended together pefectly to make unforgettable mushrooms. Thank you so much for sharing. I will be making this dish often. :) -
This was really good. Easy to make and husband and I both liked it!! -
Very Good. Mine were cooked in 20 minutes. I halved the recipe easily. Very tasty. My only complaint was cleaning the pan. I think I would like to trying cooking on the grill in a grill pan. Thanks Chickee! Made for AZ Swap #24.
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This was good, the teriyaki sauce is strong, which makes this quite a rich mushroom dish. it was enjoyed by the family, and was certainly supper-easy to make! I forgot the sesame seeds, sorry! next time!
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RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
