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, they make a unique, tasty, and easy side dish!
Bold-flavored shiitake mushrooms are one of my favorite side dishes. They are easy to make and flavorful, and the leftovers keep well, so sometimes I double this recipe. The baked version is ready in 30 minutes, and the sauteed in 15.
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- 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.
- White wine vinegar: I don't recommend using distilled white vinegar. It's too acidic. But red wine vinegar does work.
- To season: Kosher salt, black pepper, garlic powder, and dried thyme.
- 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.
Variations
- Use butter instead of olive oil. It's delicious!
- You can use dry wine instead of vinegar.
- You can successfully replace the dried spices with fresh ones, using a tablespoon of minced fresh garlic and a tablespoon of fresh thyme leaves.
- Replace the parsley with cilantro.
Instructions
Baked Mushrooms
I usually bake these mushrooms in the oven. It's an easy and quick method. Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Season the mushrooms with a mixture of olive oil, white wine vinegar, and spices. I use my hands to make sure the mushrooms are well coated.
Spread the mushrooms on a rimmed baking sheet.
Bake them for about 20 minutes in a 400°F oven. Serve immediately.
Sauteed Mushrooms
Instead of baking whole mushrooms, I sometimes 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 the mushrooms.
Saute the mushrooms in butter until tender, for about 5 minutes over medium heat. While they cook, season them with salt, pepper, garlic powder, and dried thyme.
Serve immediately.
Recipe Tip
Shiitake mushrooms should not be eaten raw, so please make sure they are cooked through before you serve them. 20 minutes in a 400°F oven or pan-frying over medium heat for 5 minutes should do it - simply double-check by piercing them with a fork to make sure 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.
It used to be a challenge to find them fresh, but I usually get them at Whole Foods or at the farmer's market.
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 pair beautifully 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 a sealed container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. I sometimes add the leftovers to a salad (like this spinach salad) or chop the mushrooms and mix them into an egg white omelette.
Shiitake Mushrooms: Baked or Sauteed
Video
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, including Morton kosher 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
- 2 tablespoons parsley - chopped, for garnish
Instructions
- Preheat the 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.
- Add the mushrooms and toss to coat.
- 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.
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 3 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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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Dana says
This recipe (baked) is in the regular rotation for my family. Usually I take a shortcut and use two 8 ounce cartons of sliced mushrooms but the shiitake mushrooms are very delicious. Highly recommend!
Vered DeLeeuw says
Wonderful, Dana! I'm so glad you like this recipe. Thank you for taking the time to review it.
Crystal says
Sauteed them in butter per your suggestion. Paired with your New York steak. Turned out fabulous!
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Crystal! Thank you for leaving a comment.