Slice the mushrooms and finely chop or mince the garlic and ginger
In a small bowl, mix the soy sauce, rice vinegar, sugar and water
Mix the cornstarch with a little bit of water, then stir it into the rest of the sauce ingredients
In a frying pan, heat up the oil, then add the mushrooms
Fry the mushrooms on medium heat, until they have reduced down and just started to brown
Then add the garlic and ginger and fry for another minute
Finally, pour the sauce over the mushrooms and stir constantly as the mixture bubbles up and thickens.
Serve your teriyaki mushrooms with a sprinkle of sesame seeds and spring onion, with rice, noodles and veggies of your choice
If you don't have rice vinegar, then try apple cider vinegar as a substitute. You can use simple white mushrooms for this recipe, or other varieties such as portobello or shiitake. You can also use this method for cooking teriyaki tofu or stir fried veggies. Use tamari sauce instead of soy sauce to make these mushrooms gluten free.