An easy and delicious baked shiitake mushroom recipe makes a wonderful side dish. They are wonderfully hearty and very flavorful!
I really like mushrooms – I enjoy their bold flavor and meaty texture. I have plenty of mushroom recipes on this blog, including sauteed mushrooms and stuffed portobello mushrooms.
This simple shiitake mushroom recipe is one of my favorite vegetable sides to make these days. It’s so very flavorful! An added bonus: leftovers keep quite well, so sometimes I double this recipe just so that I can enjoy some tasty leftovers.
The ingredients you’ll need
I try to keep the ingredients list for my recipes as shoer as possible, and this one’s no exception. Here’s what you’ll need (the exact measurements are listed 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 in this recipe. It’s too acidic. But red wine vinegar should work. Here’s an overview of various types of vinegar.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Spices: Garlic powder and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish. You could use fresh minced garlic instead of garlic powder. But I actually like the way garlic powder evenly coats the mushrooms.
Fresh shiitake mushrooms: I usually get them at Whole Foods, but I believe they are also available in many supermarkets.
Chopped parsley: I use it mostly for garnish. So you can skip it if you wish.
How to cook shiitake mushrooms
It’s very easy! Scroll down to the recipe card for the detailed instructions. The basic steps? Here you go:
1. Your first step is to season the mushrooms with a mixture of olive oil, white wine vinegar, and spices.
2. Spread them on a rimmed baking sheet.
3. Then bake the mushrooms for about 20 minutes in a 400°F oven. That’s it!
What do they taste like?
These unique mushrooms have an intense, earthy flavor. Their wonderful flavor is beautifully highlighted in this shiitake mushroom recipe by a simple dressing of olive oil and vinegar.
Where to buy these mushrooms?
It used to be a challenge to find them fresh. But these days I usually get them at Whole Foods or at the farmer’s market. When I can’t find them, I buy sliced white mushrooms and make the aforementioned sauteed mushrooms.
How to serve them?
They’re very good with beef. I often serve them as a side dish when I make ribeye roast. They’re also good with steak and with baked pork chops.
What about leftovers?
You can keep the leftovers for 3-4 days in the fridge, in a sealed container. They keep quite well, actually. Reheat them gently, covered, in the microwave on 50% power.
Never miss a recipe!
I typically publish a new recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
Baked Shiitake Mushrooms Recipe
INGREDIENTS
- 4 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine salt)
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 lb. fresh shiitake mushrooms, rinsed and dried
- 2 tablespoons chopped parsley for garnish
INSTRUCTIONS
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk together 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 until tender, about 20 minutes. Garnish with chopped parsley and serve.
WATCH THE VIDEO:
More Recipes to Try:
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.