Give your meat an Asian twist with teriyaki flavoring, ginger and pineapple juice.
How To Make Teriyaki Mushrooms and Steak
Juicy and tender teriyaki steak with slices of mushrooms in a sweet and sour sauce
- 1 lb fresh white mushrooms (medium-sized )
- 1 lb flank steak (or boneless sirloin steak)
- 1 cup pineapple juice
- ½ cup brown sugar (firmly packed )
- 1 tsp fresh ginger ( or ½ tsp ground ginger, grated )
- 2 tsp garlic (minced )
- ½ cup soy sauce
- Preheat grill or broiler.
- Trim stem ends of mushrooms; thread lengthwise on skewers.
- In a large, shallow dish, place mushroom skewers and steak.
To prepare teriyaki sauce:
- In a large bowl, combine brown sugar, ginger, garlic, pineapple juice and soy sauce.
- Pour over mushrooms and steak.
- Let stand at room temperature up to 30 minutes, turning occasionally, or marinate several hours in the refrigerator.
- Grill mushrooms and steak, turning once and basting with teriyaki sauce, until mushrooms are soft and browned, and steak is cooked as desired (about 10 minutes for medium-rare)
Mushrooms can also be served as a tasty side dish.
Sauté:
- For each eight oz. of mushrooms, melt one tbsp. butter or heat one tbsp. of oil in a large skillet. Add mushrooms.
- Cook and stir until golden and the released juices have evaporated.
- It will take about five minutes.
- Don’t overcrowd the skillet or the mushrooms will steam rather than brown.
Microwave:
- Simply clean and cook as follows: Put eight oz. of thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on high (100 percent power) for two to three minutes, stirring once.
Roast:
- Place mushrooms in a shallow baking pan.
- Toss with a little oil and roast in a 450 degree oven, stirring occasionally until brown, about 20 minutes.
- Use about one tbsp. of oil for each eight oz. of mushrooms.
How To Make Teriyaki Mushrooms and Steak
Juicy and tender teriyaki steak with slices of mushrooms in a sweet and sour sauce
Ingredients
- 1 lb fresh white mushrooms, medium-sized
- 1 lb flank steak, or boneless sirloin steak
- 1 cup pineapple juice
- ½ cup brown sugar, firmly packed
- 1 tsp fresh ginger, or ½ tsp ground ginger, grated
- 2 tsp garlic, minced
- ½ cup soy sauce
Instructions
- Preheat grill or broiler.
- Trim stem ends of mushrooms; thread lengthwise on skewers.
- In a large, shallow dish, place mushroom skewers and steak.
To prepare teriyaki sauce:
- In a large bowl, combine brown sugar, ginger, garlic, pineapple juice and soy sauce.
- Pour over mushrooms and steak.
- Let stand at room temperature up to 30 minutes, turning occasionally, or marinate several hours in the refrigerator.
- Grill mushrooms and steak, turning once and basting with teriyaki sauce, until mushrooms are soft and browned, and steak is cooked as desired (about 10 minutes for medium-rare)
-
Mushrooms can also be served as a tasty side dish.
Sauté:
- For each eight oz. of mushrooms, melt one tbsp. butter or heat one tbsp. of oil in a large skillet. Add mushrooms.
- Cook and stir until golden and the released juices have evaporated.
- It will take about five minutes.
- Don't overcrowd the skillet or the mushrooms will steam rather than brown.
Microwave:
- Simply clean and cook as follows: Put eight oz. of thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on high (100 percent power) for two to three minutes, stirring once.
Roast:
- Place mushrooms in a shallow baking pan.
- Toss with a little oil and roast in a 450 degree oven, stirring occasionally until brown, about 20 minutes.
- Use about one tbsp. of oil for each eight oz. of mushrooms.
Nutrition
- Calcium: 68mg
- Calories: 338kcal
- Carbohydrates: 41g
- Cholesterol: 68mg
- Fat: 6g
- Fiber: 1g
- Iron: 3mg
- Potassium: 932mg
- Protein: 31g
- Saturated Fat: 2g
- Sodium: 1695mg
- Sugar: 35g
- Vitamin C: 9mg
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