These teriyaki mushroom skewers are a flavorful, plant-based main perfect for quick weeknight dinners or a summer barbecue.
Packed with protein-rich king oyster mushrooms and fiber, they’re low in carbs and saturated fat while delivering satisfying umami flavors.
Easy to prepare, light, and nutrient-dense, this recipe is ideal for everyday cooking, meal prep, or impressing guests effortlessly.
Flavorful Teriyaki Mushroom Skewers
Equipment
- 1 heatproof bowl
- 1 Knife
- 1 Cutting Board
- 4 wooden or metal skewers (soaked if wooden)
- 1 baking sheet lined with parchment paper
- 1 heavy-based frying pan or BBQ grill
- 1 brush for oil and sauce
Ingredients
- 400 g King Oyster Mushrooms 2 packs, 200 g each
- 2 garlic cloves thinly sliced
- 3 tbsp soy sauce
- 1 tsp Sesame Togarashi Spice Blend
- 2 –3 tsp Wicked Sticky Teriyaki Sauce
- 1 bird’s-eye chili optional
- 2 spring onions cut into quarters
- 1 tbsp vegetable oil
- 1 tsp sesame seeds
Instructions
- Prepare the Mushrooms: Begin by washing your king oyster mushrooms gently under cold running water, then pat them dry with a clean kitchen towel. Slice each mushroom lengthwise into strips about 0.5 cm thick. This uniform slicing ensures they cook evenly and absorb all the flavors from the marinade. Place the sliced mushrooms in a large heatproof bowl.
- Blanch the Mushrooms: Pour boiling water over the mushroom slices until fully submerged. Let them sit for approximately 5 minutes. This brief blanching softens the mushrooms slightly, helping them retain a tender texture when grilled or roasted. Once the time is up, carefully drain the mushrooms in a colander and set them aside.
- Marinate the Mushrooms: Add the thinly sliced garlic to the drained mushrooms. Pour in 3 tablespoons of soy sauce and sprinkle 1 teaspoon of Sesame Togarashi Spice Blend over the top. Gently toss the mushrooms so every slice is coated in the marinade. Allow them to sit for about 10 minutes to soak up all the flavors. This step infuses the mushrooms with umami, garlic aroma, and subtle spice.
- Preheat the Oven or BBQ: While the mushrooms are marinating, preheat your oven to 220°C (fan 200°C) or gas mark 7. If using a BBQ, light it and wait until the flames have died down, leaving hot embers perfect for searing. Alternatively, you can heat a heavy-based frying pan over medium-high heat. Preparing your heat source ahead ensures the mushrooms sear immediately, locking in juices and flavor.
- Assemble the Skewers: Fold each mushroom slice in half lengthwise for a thicker, meaty texture. Thread the mushrooms evenly onto four skewers, leaving a little space between each slice to allow even cooking. If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent burning. This step creates perfectly layered skewers that cook uniformly.
- Sear the Mushrooms: Brush 1 tablespoon of vegetable oil lightly over the mushrooms on the skewers.Place them in the hot frying pan or on the BBQ. Sear each side for 2 minutes until golden brown. While cooking, sprinkle an extra 1 teaspoon of Sesame Togarashi Spice Blend halfway through. This adds an extra layer of flavor and a visually appealing touch.
- Roast and Glaze: Transfer the seared skewers to a lined baking sheet. Drizzle 2–3 teaspoons of Wicked Sticky Teriyaki Sauce over each skewer, ensuring every piece is coated lightly. Cut 2 spring onions into quarters and thread 2 pieces onto each skewer, alternating with optional bird’s-eye chili for a mild heat kick. Roast in the oven for 15 minutes, allowing the glaze to caramelize and the mushrooms to finish cooking.
- Final Touches and Serving: Once roasted, remove the skewers from the oven. Scatter sesame seeds generously over the top for added texture and a nutty flavor. Serve immediately while warm. These skewers are perfect as a main dish, paired with rice, noodles, or a fresh salad, and are ideal for BBQs, weeknight dinners, or meal prepping for the week.
Notes
- King oyster mushrooms are ideal for this recipe because of their meaty texture and ability to absorb flavors.
- Blanching the mushrooms briefly ensures they cook evenly and remain tender while retaining moisture.
- Soaking wooden skewers prevents them from burning on the grill or in the oven.
- The Sesame Togarashi Spice Blend adds subtle heat and aromatic complexity, but you can adjust it to taste.
- Teriyaki glaze should be applied lightly during roasting to prevent burning while maximizing caramelization.
- Optional bird’s-eye chili adds heat without overwhelming the natural umami flavors.
- These skewers can be prepared ahead of time and roasted just before serving, making them ideal for meal prep or entertaining.
Chef’s Secrets: Enhancing Umami And Flavor
To elevate the natural umami of king oyster mushrooms, always allow the slices to marinate for at least 10 minutes.
This ensures that the soy sauce, garlic, and spice blend penetrate each piece, creating a rich depth of flavor.
Folding the mushroom slices before threading onto skewers adds texture and volume, giving them a satisfying, meaty bite.
Brushing with oil before searing ensures a golden crust and prevents sticking, while finishing with sesame seeds adds both crunch and visual appeal.
Serving Suggestions: Pairings And Presentation Tips
These skewers shine as a main course alongside steamed jasmine rice, soba noodles, or a fresh Asian-style salad.
For a complete BBQ platter, pair them with grilled vegetables like bell peppers, asparagus, or corn on the cob.
Drizzle a little extra teriyaki sauce at the table for added sweetness, or sprinkle chopped fresh herbs like cilantro or spring onion for color and brightness.
Serve immediately to enjoy the skewers at their juiciest, with a side of pickled vegetables for contrast.
Storage Tips: Maintaining Freshness And Flavor
Cooked skewers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet or oven at low heat to prevent the mushrooms from drying out.
The mushrooms can also be marinated in advance and stored for up to 24 hours, making them convenient for meal prep.
If freezing, separate individual skewers with parchment paper to avoid sticking, and thaw fully before reheating to maintain texture and flavor.
Frequently Asked Questions
1. Can I use other types of mushrooms?
Yes! Shiitake or portobello mushrooms work well, but king oyster mushrooms are preferred for their firm texture and ability to hold skewers without falling apart.
2. How do I prevent wooden skewers from burning?
Always soak wooden skewers in water for at least 30 minutes before cooking. This prevents them from catching fire during grilling or roasting.
3. Can I make this recipe spicier?
Absolutely! Add more bird’s-eye chili slices or a pinch of chili flakes to the marinade for an extra kick without overpowering the natural mushroom flavor.
4. Is it necessary to blanch the mushrooms first?
Blanching softens the mushrooms slightly and allows them to cook evenly while absorbing more flavor.
Skipping this step may result in uneven texture and less tender skewers.
5. Can these skewers be made ahead for meal prep?
Yes. You can marinate and assemble the skewers a few hours in advance.
Store them in the fridge and roast or grill just before serving to preserve freshness and flavor.
