Teriyaki-Glazed King Oyster Mushrooms with Sticky Rice

Servings: Serves: 4

Nutritional Information:

Per serving (301g)

Calories 539, Fat 4.2g, Saturates 0.5g, Carbohydrate 115g, Sugars 23g, Fibre 5g, Protein 14g, Salt 2.8g


For the teriyaki mushrooms

For the sticky rice

400g (2 cups)
960ml (4 cups)



Firstly, to make the teriyaki glaze, in a small saucepan add the water, cornflour, maple syrup, garlic, soy sauce, ginger, lemon juice and sugar; then whisk thoroughly and bring to the boil. Boil for 1-2 minutes continuously whisking until thickened.


Next, for the sticky rice, wash the rice in a colander under running water until the water runs clear. Then in a mediumsized pan, add the rice, water and salt, and bring to the boil. Once boiling, reduce the heat to low and simmer for 20 minutes until all the water has been absorbed.


To cook the mushrooms, score the slices diagonally in both directions on both sides with a knife, this will help them to hold the sauce. Heat the oil in a large frying pan over a high heat, and then add the mushrooms. Cook the mushrooms for 2-3 minutes on each side until golden brown. Turn the heat down to a low, then add the teriyaki glaze to the pan and simmer for 1 minute. Serve on a bed of the sticky rice.


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