12ouncesfresh king oyster mushrooms or fresh shiitake mushrooms, sliced
1 1/2tablespooncooking oil, separated
1stalkgreen onion, thinly sliced (optional)
For the Easy Teriyaki Sauce:
1/4cupsoy sauce
1/4cupmirin (Japanese sweet rice wine)
2tablespoonssugar (or more if you like a sweet teriyaki)
Instructions
To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.
Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest..
Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for about 2 minutes. Reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms on top of the salmon. Garnish with green onion, if desired
Notes
Use the basic teriyaki sauce for anything you wish. For Gluten Free - use GF soy sauce. Mirin is gluten-free. The King Trumpet Mushrooms are from Hokto Kinoko, I develop recipes for them!