Teriyakiportabellamushroomburger Recipes

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TERIYAKI SAUCE



Teriyaki sauce image

This glossy teriyaki sauce is easy to make and perfect to have in your fridge to add to stir fries, marinades or even as a dipping sauce with Asian crackers

Provided by Esther Clark

Categories     Condiment

Time 15m

Yield Makes 1 medium sized jar

Number Of Ingredients 8

85g light brown soft sugar
70ml light soy sauce
1 large garlic clove, crushed
4cm piece ginger, peeled and finely grated
1 tbsp cornflour
1 tbsp rice wine vinegar
sesame seeds (optional)
2 spring onions, finely sliced (optional)

Steps:

  • Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved. Cook for 5 mins more or until glossy and slightly thickened. Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it's still too thick, add a splash more water. Pour into a clean jar and leave to cool at room temperature.
  • Once cooled, will keep in the fridge for up to 1 week. Sprinkle with sesame seeds and spring onions just before serving, if you like.

Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 0.1 grams protein, Sodium 0.33 milligram of sodium

TERIYAKI PORTABELLA MUSHROOM BURGER



Teriyaki Portabella Mushroom Burger image

Make and share this Teriyaki Portabella Mushroom Burger recipe from Food.com.

Provided by Amy in Hawaii

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 12

4 large portabella mushrooms
2 ounces ginger, peeled and crushed
1 garlic clove, peeled and crushed
1/4 cup soy sauce
3 teaspoons artificial sweetener (Splenda)
1 tablespoon canola oil
4 kaiser rolls
1/4 cup light mayonnaise
1 sweet onion, thinly sliced
4 lettuce leaves
1 large tomatoes, sliced 1/4 inch thick
4 slices swiss cheese

Steps:

  • Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
  • Add soy sauce, sweetener and oil to bag, seal and shake well.
  • Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
  • Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat.
  • Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
  • Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat.
  • Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
  • To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
  • Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
  • On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.

Nutrition Facts : Calories 455.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 31, Sodium 1510.5, Carbohydrate 52.5, Fiber 5.9, Sugar 7.5, Protein 19.3

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