Teriyaki cashew mushroom pan

Teriyaki cashew mushroom pan

If you love mushrooms, you can’t miss this delicious mushroom dish. The typical Teriyaki taste fits perfectly with our mushrooms and the Cheshew kernels round off this great dish. All in all, this treat is cooked quickly and easily.



Teriyaki-Pilzpfanne schnell und Lecker

Teriyaki mushroom pan quick and tasty

3 tablespoons sesame oil

250 g mushrooms (preferably fresh mushrooms from the forest or weekly market. Oyster mushrooms, shittake or mushrooms are also suitable.

1/4 cup raw cashew nuts, halved or coarsely chopped

1 tablespoon brown or coconut sugar

2 tablespoons tamari (soy sauce)

2 tablespoons rice vinegar

1/2 teaspoon dried red chili flakes

pinch of cayenne (optional)

1 green onion, green and white parts, sliced

2 cloves garlic, minced

1 piece fresh ginger, chopped or grated)


  1. First he should clean the mushrooms. Please never clean with water but with a brush and a knife. Then cut the mushrooms into mouth-sized pieces.
  2. Sauté the mushrooms and cashew hot until golden brown. Then please remove from the pan.
  3. Now add the spices to the hot pan. Briefly fry the garlic and ginger.
  4. Toss the mushrooms and sauce back together and serve preferably in a deep dish or bowl.

Bon appetite and enjoy cooking

Funghi Tip

It is best to always take fresh mushrooms! Preferably from the forest or from their weekly market. Mushrooms from the can own only conditionally. Since the mushrooms in the can develops its own taste.  Furthermore, canned mushrooms have high nitrate values.