When cooking shiitake mushrooms, I like to bake them whole in olive oil and garlic or slice them and sautee them in butter.
Whatever method you choose, this is a unique, tasty, and easy-to-make side dish! The baked version is ready in 30 minutes, and the sauteed one is ready in 15.
This simple shiitake mushroom recipe is one of my favorite side dishes. It's easy and flavorful, and the leftovers keep well, so sometimes I double this recipe to enjoy tasty leftovers.
I love mushrooms of all kinds. I enjoy their bold flavor and meaty texture. In addition to this recipe, I have plenty of other mushroom recipes on this website, including sauteed mushrooms, crab-stuffed mushrooms, and stuffed portobello mushrooms.
Ingredients
I try to keep the ingredients list for my recipes as short as possible, and this one's no exception. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Extra virgin olive oil: Don't skimp on the oil! I use 4 tablespoons, which may seem like a lot, but it's important to use all of it for the best flavor. You can use melted butter instead of olive oil if you wish.
- White wine vinegar: I don't recommend using distilled white vinegar in this recipe. It's too acidic. But red wine vinegar does work. You can also use wine instead of vinegar - make sure it's a dry wine.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme. You can successfully replace the dried spices with fresh ones, using a tablespoon of minced fresh garlic and a tablespoon of fresh thyme leaves.
- Fresh shiitake mushrooms: I usually get them at Whole Foods, but they are also available in many supermarkets.
- Chopped parsley: I use it mostly for garnish. So you can skip it if you wish. It does add a nice splash of color, though.
Instructions
Baked Shiitake Mushrooms
I usually bake shiitake mushrooms in the oven. It's easy and quick. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to season the mushrooms with a mixture of olive oil, white wine vinegar, and spices. I use my hands to ensure the mushrooms are well coated.
Next, spread the mushrooms on a rimmed baking sheet.
Bake them for about 20 minutes in a 400°F oven. That's it!
Sauteed Shiitake Mushrooms
Instead of baking the mushrooms whole, I sometimes like to slice them and saute them in butter. This version is just as easy - here's an overview of the steps:
- Wipe clean, cut off the stems, and slice a pound of shiitake mushrooms.
- Melt ¼ cup of butter in a large 12-inch skillet over medium heat.
- When the butter starts foaming, add the sliced mushrooms along with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
- Saute the mushrooms, stirring often, for about 2 minutes.
- Sprinkle the mushrooms with ½ teaspoon of garlic powder and ½ teaspoon of dried thyme. Keep cooking them, stirring, until they are tender, about 2 more minutes. Serve immediately.
Here are photos to show you the process:
Expert Tip
Shiitake mushrooms should not be eaten raw, so please ensure they are cooked through before you serve them. 20 minutes in a 400°F oven should do it - simply double-check by piercing them with a fork to ensure they are tender.
Recipe FAQs
These unique mushrooms have an intense, earthy flavor. It's difficult to describe, but it's definitely more pronounced than the flavor of white or cremini mushrooms.
And their wonderful flavor is beautifully highlighted in this recipe by a simple dressing of olive oil and vinegar.
It used to be a challenge to find them fresh. But I usually get them at Whole Foods or the farmer's market these days.
When I can't find them, I buy sliced white mushrooms and make the aforementioned sauteed mushrooms.
I do. Many recipes will advise you to remove the stems, which are edible but tend to be tough and fibrous.
You can certainly do that if you wish. Personally, I find that the stems of small, young mushrooms are fine to eat.
Serving Suggestions
Shiitake mushrooms are very good with beef, lamb, and pork. I like to serve them as a side dish when I make any of the following entrees:
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They keep well. Reheat them gently, covered, in the microwave at 50% power.
I sometimes add the leftovers to a salad. Or I fry a couple of eggs and place them on top of the preheated mushrooms for a quick and easy lunch.
More Mushroom Recipes
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Recipe Card
Shiitake Mushrooms Recipe
Ingredients
- 4 tablespoons olive oil extra-virgin
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon of any other salt)
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 pound fresh shiitake mushrooms rinsed and dried; stems removed if you wish (see notes)
- 2 tablespoons parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- In a large bowl, whisk the olive oil, vinegar, kosher salt, black pepper, garlic powder, and dried thyme.Â
- Add the mushrooms and toss to coat.Â
- Transfer the coated mushrooms to the prepared baking sheet.
- Bake the mushrooms until tender, for about 20 minutes. Garnish them with chopped parsley and serve.
Video
Notes
- Wipe clean, cut off the stems, and slice a pound of shiitake mushrooms.
- Melt ¼ cup of butter in a large 12-inch skillet over medium heat.
- When the butter starts foaming, add the sliced mushrooms along with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
- Saute the mushrooms, stirring often, for about 2 minutes.
- Sprinkle the mushrooms with ½ teaspoon of garlic powder and ½ teaspoon of dried thyme. Keep cooking them, stirring, until they are tender, about 2 more minutes. Serve immediately.
Nutrition per Serving
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Crystal
Sauteed them in butter per your suggestion. Paired with your New York steak. Turned out fabulous!
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Crystal! Thank you for leaving a comment.