Sautéed Shiitake Mushrooms
['2 tablespoons olive oil', '8 ounces shiitake mushrooms, stems removed', '1/4 cup Canal House Teriyaki Sauce or 1 tablespoon (scant) prepared oyster sauce']
Heat oil in a medium skillet over medium heat. Add mushrooms and cook, tossing occasionally, until tender and golden brown, 8–10 minutes.
Add 2 tablespoons water to skillet and cook, tossing mushrooms occasionally, until water is evaporated and mushrooms are tender, about 2 minutes longer. Transfer mushrooms to a medium bowl and toss with teriyaki sauce.
DO AHEAD: Mushrooms can be made 5 days ahead; cover and chill.
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