Teriyaki Mushroom Pate Appetizer Recipe



  • 1 medium white onion, chopped
  • 2 cloves of garlic, minced
  • 2 – 8 ounce packages of mushrooms (any type) sliced
  • 1/2 teaspoon kosher or fine sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 5 tablespoons San-j Teriyaki Sauce, divided
  • 1 tablespoon rice vinegar
  • 1/4 cup fresh parsley, chopped


  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the onion and sauté until they start to soften, about 2 minutes. Add the garlic and sauté for 30 seconds. Add the mushrooms, salt and pepper and cook, stirring often, until the mushrooms start to brown, about 8 minutes. Add 4 tablespoons of the San-J Teriyaki Sauce and the rice vinegar and cook until the liquid is absorbed, about 2 minutes. Add the parsley and stir to combine.
  • Put the mixture into a food processor with the remaining 2 tablespoons olive oil and 1 tablespoon San-J Teriyaki Sauce. Process until the mixture is fully combined and fairly smooth.
  • Serve with gluten free crackers and/or fresh vegetables.

Created by: Carol Kicinski


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