SAUTÉED mushrooms, especially when served with a chicken or beef dish, have always been a favorite of mine. I’ve added an Asian twist to these mushrooms, and they’re perfect to accompany any main course.

INGREDIENTS
TERIYAKI SAUCE:
3 Tbsp packed brown sugar
2 Tbsp low-sodium soy sauce
3 Tbsp water (or vegetable stock)
2 Tbsp rice vinegar
2 tsp sesame oil
1 tsp cornstarch
1 tsp finely chopped garlic
1/2 tsp finely chopped ginger

MUSHROOMS:
1 tsp vegetable oil
2 large portobello mushrooms, cut into large pieces
3 cups oyster mushrooms, cut into large pieces
3 cups button mushrooms, cut in half
3 Tbsp chopped parsley or cilantro
1 tsp toasted sesame seeds

INSTRUCTIONS
1. Combine the brown sugar, soy sauce, water, rice vinegar, sesame oil, cornstarch, garlic and ginger in a small saucepan. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat to a simmer and cook for 2 minutes or until the sauce has thickened slightly. Set aside.

2. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Add the mushrooms and sauté for 10 minutes or until they are just softened and browned and most of liquid has evaporated, stirring occasionally. Add the sauce and simmer for 1 minute or until the sauce is heated through and everything is slightly thickened.

3. Garnish with parsley or cilantro and sesame seeds and serve immediately.
NOTES
Nutritional Analysis per Serving

Calories 103
Protein 3.8 g
Fat 2.9 g
Saturated Fat 0.3 g
Carbohydrates 13 g
Cholesterol 0 mg
Sodium 200 mg
Fiber 2.9 g

Prep Time: 10 minutes
Cook Time: 13 minutes

Make Ahead: Prepare sauce up to a couple of days in advance

Serves 6

Nutrition Watch: One medium portobello mushroom has as much potassium as a medium banana.