Main Meals

Grilled teriyaki mushrooms

10 minutes, overnight marinating time
20 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester SGM 2019 (Shiraz Grenache Mourvèdre)

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  • 1 cup teriyaki sauce
  • a thumb-sized piece ginger, peeled and grated
  • 4 garlic cloves, minced
  • ¼ cup sherry cup
  • 4 Woolworths steak mushrooms, peeled
  • 2 T vegetable oil
  • 2 T sesame seeds
  • 4 T Woolworths pickled ginger

1. Combine the teriyaki sauce, ginger, garlic and sherry in a dish and marinate the mushrooms for at least an hour, or overnight.

2. Heat a pan and add the oil and sesame seeds. Fry over a medium heat for 4–5 minutes, or until golden brown and nutty.

3. Braai the mushrooms over a medium-high flame until softened and well charred. Serve on a platter with the sesame seed oil and pickled ginger on top.

Cook's note: I gave these mushies the teriyaki treatment and the caramelisation that happens on the braai is magnificent! The marinade is delicious with any veg.

Find more braai recipes.

Photograph: Willow Tucker

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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