Name: Shiitake Mushrooms: Baked or Sauteed
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tablespoons olive oil (extra-virgin); 1 tablespoon white wine vinegar (or red wine vinegar); 1 teaspoon Diamond Crystal kosher salt; 1/4 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)

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When cooking shiitake mushrooms, I like to bake them whole in olive oil and garlic or slice them and sauté them in butter.

Shiitake mushrooms are served in a white dish and topped with parsley.

Bold-flavored shiitake mushrooms are one of my favorite side dishes. They are easy to make and incredibly flavorful, and the leftovers keep well, so sometimes I double this recipe. The baked version is ready in 30 minutes, and the sautéed one in 15. Whatever method you choose, they make a unique, tasty, and easy side dish!

Ingredients and Variations

The ingredients needed to cook shiitake mushrooms.

See the recipe card for exact measurements. Here are my comments on the ingredients.

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 substitute butter for the oil.
White wine vinegar: I don't recommend using distilled white vinegar. It's too acidic. But red wine vinegar does work. You can also use dry wine instead of vinegar.
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. Cilantro makes a good, flavorful substitute for parsley.

Instructions

Baked Mushrooms

I usually bake these mushrooms in the oven. It's an easy and quick method. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Coat the mushrooms with a mixture of olive oil, white wine vinegar, and spices. Spread them on a rimmed baking sheet.

Arranging the coated mushrooms on the baking sheet.

Bake the mushrooms for about 20 minutes in a 400°F oven. Serve immediately.

The mushrooms are ready on the baking sheet.

Sauteed Mushrooms

Instead of baking whole mushrooms, I sometimes slice them and sauté 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 them 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.

The mushrooms are served on a white plate.

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!
Dana
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Recipe Tips

These mushrooms should not be eaten raw, so please make sure they are cooked through. 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.
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.
Storage tips: 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.

Serving Suggestions

These 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:

Recipe Card

Shiitake mushrooms are served in a white baking dish.

5 from 16 votes

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Shiitake Mushrooms: Baked or Sauteed

In this easy recipe, shiitake mushrooms are baked whole with olive oil, vinegar, and spices. Alternatively, you can slice and quickly saute them in butter.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 185kcal

Author: Vered DeLeeuw

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

Stems: Many shiitake recipes will advise you to remove the stems, which are edible but tend to be tough and fibrous. You can do that if you wish. I find that the stems of small, young mushrooms are fine to eat. If you decide to remove them, cut them off with a knife - you won't be able to twist them off like you do with white mushrooms.

Cook them fully: These mushrooms should not be eaten raw, so make sure they are cooked through before you serve them. 20 minutes in a 400°F oven (or pan-frying for 5 minutes) should do it - simply double-check by piercing them with a fork to make sure they are tender.

Leftovers: You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them, covered, in the microwave.

Sauteed mushrooms: Instead of baking them whole, I sometimes slice the mushrooms and saute them in butter. This version is just as easy:

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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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.

Shiitake Mushrooms

Ingredients and Variations