Editor's Rating

This is another Vegan option for my readers who have gone totally Vegan. It's a festival of mushrooms sauteed, Japanese Style, usually with a Teriyaki Sauce and shrimp paste.

5
Skill Level
9.5
"Delish Level"
8
"Instagrammability"

This is another Vegan option for my readers who have gone totally Vegan. It’s a festival of mushrooms sauteed, Japanese Style, usually with a Teriyaki Sauce and shrimp paste. However, my version is completely plant-based without the shrimp paste and the Teriyaki Sauce. You can always add in shrimp paste or fish stock for the sauce and thicken it with cornstarch slurry. This recipe is very easy to cook, you’ll love it, especially if you love mushrooms.

Preparation Time: 15 minutes

Serving: Makes 4-5Β 

Cooking Time: 15-20 minutes

 

INGREDIENTS:

  • 200 g Portobello Mushrooms (sliced)
  • 300 g Button Mushrooms (sliced, approximately 1 can if mushrooms are canned)
  • 350 g Shiitake Mushrooms (sliced, can be dried, fresh, or canned)
  • 250 g Oyster Mushrooms (sliced)
  • 300 g Straw Mushrooms (sliced, approximately 1 can if mushrooms are canned)
  • 4 tbsp. Soy Sauce
  • 2 tbsp. Mirin (or white wine)
  • 1 bulb garlic (chopped)
  • 1 bulb onion (chopped)
  • 1 tbsp. ginger (chopped)
  • about 2 stalks Leeks
  • 2 pcs. bird’s eye chilies (or dried chili flakes for extra kick)
  • salt to taste
  • pepper to taste
  • 1 tbsp. sugar
  • cornstarch slurry (1 tbsp. cornstarch + 2 tbsp. water)
  • 2 tbsp. cooking oil

PROCEDURE:

  1. In a medium skillet or non-stick pan, saute ginger, garlic, and onions in cooking oil, over medium heat.
  2. Add in Portobello and Oyster Mushrooms first and stir until half cooked.
  3. Add in the rest of the mushrooms and stir.
  4. Add in mirin/white wine and simmer until mushrooms are completely cooked.
  5. Add in soy sauce. (You may adjust your soy sauce depending on the brand you are using. Some soy sauce are saltier than other brands. You can also use Oyster Sauce or homemade Teriyaki Sauce, depending on your preference.)
  6. Thicken the sauce by adding in the cornstarch slurry.
  7. Add in chilies or chili flakes for extra spice.
  8. Season with salt and pepper and sugar.
  9. Transfer on a clean plate, and top with chopped leeks.

 

NOTE: You can also add Enoki mushrooms, Dried Black Fungus (“Taingang Daga”), or some other mushrooms you would like to toss in. For non-Vegan options, you may add bacon bits or some slices of smoked sausages, and shrimp paste.

HAPPY COOKING!~