Can I use portobello mushrooms in the recipe for Chicken Teriyaki, instead of chicken, to make it vegan?
Nigella's Chicken Teriyaki (from KITCHEN) coats chicken pieces in a sticky, sweet and savoury home-made teriyaki sauce. We suspect that the dish would adapt well to meaty mushrooms, such as portobello, portabella or chestnut (crimini) mushrooms. Cut the mushrooms into bite-sized pieces before cooking them.
Mushrooms contain quite a lot of liquid so we are not sure that there is much benefit in marinating them before cooking, but if you do then only marinate them briefly and certainly for no longer than the 15 minutes suggested in the recipe. You will need to cook the mushrooms until they have released most of their liquid and this has evaporated, to prevent the sauce from being diluted too much. So we suggest cooking the mushrooms first, then adding the sauce and letting it reduce until thick and sticky.