June 29, 2012

10 min Mushroom Teriyaki

With a little bit of forethought, this recipe is a literally made in 10 minutes. Its quick and easy and nutritious to boot. About 12-24 hours prior to when you plan to eat it, rinse mushrooms in water, cut each one in half and put in a bowl with a fitted lid. Cover with about 1/3 cup Teriyaki sauce. When ready to eat, transfer everything to a skillet, rinse 1/8 cup TVP with tap water using a mesh strainer and add to the skillet as well. If you didn't remember to marinate the mushrooms overnight, let them sit in the Teriyaki sauce for about 10 minutes before adding the TVP and turning on the stove. Cook until everything comes to a nice simmer. Serve over brown rice!! Garnish with a little bit freshly cracked black pepper. Enjoy!!!

** If you're not a fan of TVP, and are a meat-eater, feel free to add ground turkey or ground chicken instead of TVP, but that will of course increase your cook time. I added TVP to make the sauce thicker, but you can also make this recipe with just mushrooms and its still yum!! :)

My Assessment: In my opinion, teriyaki sauce is way too sweet to be food .. LOL! I've never really enjoyed it 100% and I think I felt the same with this recipe. I'd rather make this with a Pad Thai, or a Kung Pao sauce, than Teriyaki! But that's just me ...

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