Teriyaki Mushroom Salad Recipes

Steps:

• Remove stems from mushrooms; discard or reserve for a future use.
• In Dutch oven, combine mushroom caps, garlic, water and teriyaki sauce. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer 15 to 20 minutes or until mushrooms are thoroughly cooked, stirring occasionally.
• Drain mushrooms; place on paper towels to dry. Cool about 15 minutes or until completely cooled.
• Meanwhile, in medium bowl, combine imitation crabmeat and water chestnuts; mix well.
• Fill each mushroom cap with about 1/2 teaspoon crabmeat mixture. Sprinkle each with chives. Serve immediately, or cover and refrigerate until serving time.

Steps:

• Wash mushrooms and cut off ends of stems.
• In saucepan, over low heat, combine soy sauce or teriyaki sauce, water and cooking sherry.
• Add butter and stir until melted.
• Stir in sugar slowly.
• Continue to stir until melted.
• Place mushrooms and sauce in crockpot.
• Cook on low 8 - 10 hours.
• Stir every hour.

Steps:

• Heat (on medium heat) the soy sauce, vinegar, oil, pepper, garlic, ginger, onions and splenda together.
• Add quartered mushrooms until heated the mushrooms have heated through.
• Allow to cool and store in a container in the fridge overnight before serving.