Instructions
- Wipe the mushrooms clean or rinse briefly, then dry well. Trim the stems and halve or quarter the mushrooms so the pieces are similar in size.
- Heat the olive oil and 1 tablespoon of the butter in a wide skillet over medium-high heat. Add the mushrooms in a single layer and cook for 7–10 minutes, turning occasionally, until browned and most released liquid has evaporated. Work in batches if the pan is crowded.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and the garlic. Stir for 30–60 seconds, just until fragrant; do not burn the garlic.
- Stir in the teriyaki sauce and steak seasoning. Cook for 1–2 minutes, stirring, until the mushrooms are glossy and tender. Taste before adding any extra seasoning, since both sauces can be salty.
- Serve hot as a side dish, or spoon over separately cooked steak, chicken or potatoes. Those serving additions are not included in the recipe quantities.
Nutrition
Notes
Pan size: Use a wide skillet so the mushrooms have space. A crowded pan may need extra time or a second batch.
Seasoning: Teriyaki and steak-seasoning blends vary in saltiness. Start with ½ teaspoon of steak seasoning and add more only if needed.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Contains milk; teriyaki commonly contains soy and wheat, so check labels.
