Roasted mushrooms in teriyaki sauce combine tender mushrooms, softened onion, and green peas with a sweet-savory coating. The mushrooms and onion roast first, while the peas go in near the end. Serve as a vegetable side or spoon over rice or noodles.
Spread the mushrooms in a single layer with room between them so their released moisture can evaporate. Stir halfway through roasting to distribute the sauce, then check the vegetables for tenderness before serving. Your choice of teriyaki sauce will affect the sweetness and saltiness.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Roasted Mushrooms in Teriyaki Sauce
Roasted mushrooms in teriyaki sauce with onion and green peas. An easy vegetable side dish ready in 35 minutes, served warm or over rice.
Ingredients
Equipment
Baking Sheet
Mixing bowl
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Add mushrooms and onion to a large bowl.
- Drizzle with olive oil and teriyaki sauce and toss to coat evenly.
- Spread mixture in a single layer on a baking sheet.
- Roast for 20 minutes, stirring once halfway through.
- Add peas and roast for 5 more minutes, Check that the peas are heated through and tender.
- Remove from oven, season with black pepper, and serve warm.
Nutrition
Notes
• Use similarly sized mushrooms, cutting larger ones so they cook evenly.
• Dry the mushrooms after cleaning and avoid crowding the baking sheet.
• Stir halfway through roasting to distribute the sauce and prevent it from catching around the tray edges.
• Add the peas near the end and check that they are heated through and tender.
• Teriyaki sauces vary in sweetness and saltiness. Taste before adding extra seasoning; use reduced-sodium sauce if preferred.
• Serve warm as a side dish or over rice, noodles, or quinoa. Accompaniments are additional to the stated nutrition.