My Mom has been making these Teriyaki Fried Mushrooms since I was a kid! These fried mushrooms are perfect for topping steaks, hamburgers or simply eating as a side dish, which is what we do. We eat these as a side dish, so we buy large white button mushrooms and cut the mushrooms thick.

Teriyaki Fried Mushrooms in a large skillet, parsley leaves on side

How to Make Fried Mushrooms

I don’t know who started frying up white button mushroom and adding Teriyaki sauce, but it sounds like it’s something that a Chinese restaurant would have listed on their menu or something that a 1970’s steakhouse would do – and I’m sure I’m close with that last guess. My Mom has been making these since the early 1980’s at least and it has always been the family go to for a side dish for summer BBQ fare. While we occasionally make fried mushrooms as a topping for burgers or steaks, we depend on this as a main side dish for dinner more often than not.

Frying the mushrooms in a large skillet with melted butter — Teriyaki Fried Mushrooms

What kind of mushrooms do I use?

We usually use white button mushrooms as they have the best texture when fried up – some types of mushrooms get a little er, slimy (oyster mushrooms have done this to me). Sorry, I know that’s not the best term to use when you are looking at delicious photos of fried mushrooms but it’s true. White button mushroom hold up well, absorb the sauce nicely and keep a good texture and firmness after you cook them. Portobello mushrooms are simply grown up white mushrooms, so they will also keep a great texture as well. By the way, did you know that? Portobella mushrooms are simply white mushrooms that are grown for a longer period of time. They tend to have a more concentrated flavour since the growing time is longer and of course, get much larger!

close up of Teriyaki Fried Mushrooms garnished with parsley — Teriyaki Fried Mushrooms garnished with parsley

Karlynn’s Tips & Tricks For Making Fried Mushrooms

Always clean your mushrooms before cooking them! Wash the mushrooms well under running water, slice the bottoms off ( just a few millimeters) and make sure they are clean!
Allow some time for mushrooms to fry up. You want to make them tender and release the large amount of water that they retain while raw.
Slice them thicker and you will have a toothsome side dish that people can dole out onto their plates, slice them thinner and you will have a great burger topping!

Happy cooking!

Love,

Karlynn