Honey Teriyaki Mushroom with Chardonnay Butter Sauce

written by Aadini June 30, 2017

This recipe is one made using ingredients that can be found in one’s fridge. Rather than come up with some elaborate recipe, just dig through the refrigerator and voila, a new recipe can be born.

This yummy dish can be paired with Colby and Bleu Cheese Omelette or even with chicken or lamb chopĀ – whichever you prefer.

Colby and Bleu Cheese Omelette

Click here to check out the recipe for this simple, cheesy omelette.





Recipe for Honey Teriyaki Mushroom with Chardonnay Butter Sauce

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Serves: 2 Prep Time: Cooking Time:


  • 300gm of fresh button mushrooms, cut into half (or you can mix it with Portobello mushrooms cut into few parts)
  • 3 cloves of garlic (chopped)
  • 2 tbsp of olive oil
  • 1/3 cup (approx 80ml) of Chardonnay
  • 2-3 tbsp of Honey Teriyaki Sauce by Kikokkoman (any other teriyaki sauce would do. Just mix one tbsp of honey in it)
  • 1 stick of butter (approx 113gm)
  • 1/2 tsp of black pepper
  • 1/4 cup of water (approx 60ml
  • some chopped parsley for garnish


  1. Rinse the mushroom with cool water and pat it fry with paper towels. Do not soak the mushrooms as it be soggy.
  2. Heat up the olive oil in a pan with medium high heat, saute the chopped garlic for 1 minute
  3. Add in the mushrooms and saute for 2-3 minutes
  4. Add in water, stir for a minute
  5. Add in the Chardonnay, honey teriyaki sauce and butter.
  6. Stir well and let it simmer for 2-3 minutes until the sauce thickens
  7. Once it starts to simmer, turn off the heat and serve.
  8. You can garnish it with chopped parsley

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