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Sautéed Shiitake Mushrooms

The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty. From: bonappetit.com SERVES 8

2 tbsp olive oil
8 oz. shiitake mushrooms, stems removed
¼ cup Canal House Teriyaki Sauce (see below) or 1 tbsp (scant) prepared oyster sauce

Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes.

Add 2 Tbsp. water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.

Do Ahead: Mushrooms can be made 5 days ahead; cover and chill.

Canal House Teriyaki Sauce

Breakfast is just the beginning. Use this in stir-fries, to marinate tofu, or to glaze chicken as it roasts.
MAKES ABOUT 2½ CUPS

1 cup (packed) light brown sugar
1 cup mirin
1 cup reduced-sodium soy sauce

Bring all ingredients to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Reduce heat and gently simmer, stirring occasionally, until slightly thickened, 40–50 minutes; let cool. Do Ahead: Teriyaki sauce can be made 1 month ahead. Store airtight and chill.