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sauteed mushrooms with vegetables and sliced lemons

Mushrooms are so versatile, they can go from simple to fancy and from an appetizer to a complete dish real quick. Mushrooms are a staple side in many restaurants and a favorite in many homes around the globe. We love mushrooms around here and i cook them regularly. A few of our other favorite side dishes are these stuffed balsamic mushrooms, easy balsamic sauteed mushrooms and garlic or our favorite creamy chicken mushroom soup.

All the satisfaction of a delicious light dish with none of the painstaking hours of cooking. You don’t need any special equipment to make this type of mushrooms, just a deep pan or a wok and a little bit of prep time. The cooking process itself goes fairly quick which makes this dish perfect for busy every day lives or weeknight dinners.

japanese barbecue mushrooms and vegetables in a serving dish

Barbecue Sauce?

These Japanese mushrooms don’t actually have barbecue sauce that you’d use to baste on a rack of ribs, Instead the crave-worthy flavor comes from the Bachan’s original barbecue sauce. (Not sponsored)

Button or portobello mushrooms, semi crunchy vegetables in a garlicky, semi sweet sauce that makes the bass flavor of this perfect side dish.

What other vegetables can i use?

Other raw vegetables you can use are red onion, carrots, green pepper or green beans or cauliflower. If you like some heat add chili peppers, jalapenos or shishito peppers.

Can i use other mushrooms?

You can use other mushrooms such as shiitake mushrooms, king trumpet mushrooms, king oyster mushrooms or any other smaller mushroom. A great cooking tip to keep in mind is to give mushrooms a nice char when cooking them. It is the best way to enhance a deeper flavor and level up your dish.

What to serve Japanese BBQ mushrooms with?

This recipe would pair well with steamed rice, cooked pasta, mashed potatoes or with just a toasted slice of bread. Spooning the mushrooms over garlicky crostinis or dipping it straight into the dipping sauce, Mmmmmh! However you decide to serve this dish, i hope you love it as much as we loved ours.

My family loved this dish with mashed potatoes and the sauce spooned right over it. You can also sprinkle toasted sesame seeds on top or fresh chopped green onions if desired.

Ingredients:

1lb Button fresh mushrooms (white or brown)
1 large Onion or 2cups chopped
1 large Bell pepper or 2 cups chopped
1/2 head of Broccoli or 3-4 cups of florets
1 garlic clove
1/2cup original Japanese BBQ sauce (Bachans)
1 stick Unsalted Butter

button mushrooms bell pepper, broccoli,onion, butter and japanese barbecue sauce

Instructions:

Prep all of the ingredients starting with cleaning the mushrooms and cutting them in half or quarter. (you can leave them whole if your mushrooms are small)
Chop the onion and bell pepper into big squares and broccoli into medium sized florets.
Heat up a pan or wok on medium-high heat and add 1 whole stick of butter together with all of the mushrooms. Season with 1/2tsp of kosher salt and fry until the water is all evaporated and they are golden brown.

Once the mushrooms are golden brown, add garlic and onions and fry for a minute or two then add bell pepper and broccoli with 1/2 cup of the original Japanese BBQ sauce. Stirring occasionally, cook everything together for about 5-7minutes or just until the vegetables are semi soft yet still have a crunch to them.
If you like the vegetables softer, cook a little longer but keep in mind the vegetables will continue to cook in the hot pan after you turn the heat off. If you prefer the vegetables more crunchy, take it off the heat sooner or as soon as the sauce comes to a simmer. Regulate cooking time based on your preference.

sauteed mushrooms and vegetables in a sauce marinade

If you make this recipe, I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.

Japanese Barbecue Mushrooms with Vegetables

Course Side Dish

Cuisine American, Japanese

Keyword fried mushrooms, pan fried mushrooms

Servings 6

Calories 207 kcal

Author Alena’s Home Cooking

Ingredients

1 lb Mushrooms
1 large Onion
1 Bell Pepper
1 clove Garlic
1/2 head Broccoli (or 3-4 cups Florets)
1/2 cup Unsalted Butter (1stick)
1/2 cup Bachans original Japanese BBQ sauce
1/2` tsp Salt

Instructions

Prep all of the ingredients starting with cleaning the mushrooms and cutting them in half or quarter. (you can leave them whole if your mushrooms are small)
Chop the onion and bell pepper into big squares and broccoli into medium sized florets.
Heat up a pan on medium-high heat and add 1 whole stick of butter together with all of the mushrooms. Season with 1/2tsp of salt and fry until the water is all evaporated and they are golden brown.
Once the mushrooms are golden brown, add garlic and onions and fry for a minute or two then add bell pepper and broccoli with 1/2 cup of the original Japanese BBQ sauce. Stirring occasionally, cook everything together for about 5-7minutes or just until the vegetables are semi soft yet still have a crunch to them.
If you like the vegetables softer, cook a little longer but keep in mind the vegetables will continue to cook in the hot pan after you turn the heat off. If you prefer the vegetables more crunchy, take it off the heat sooner or as soon as the sauce comes to a simmer.
Enjoy!