Shiitake Mushrooms: Two Ways

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

Whatever method you choose, this is such a unique, tasty, and easy-to-make side dish! The baked version is ready in 30 minutes and the sauteed one in 15.

I love mushrooms of all kinds. I enjoy their bold flavor and meaty texture. I have plenty of mushroom recipes on this website, including sauteed 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.

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: I use garlic powder and dried thyme. You can successfully replace the dried spices with fresh ones. Try 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 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. It does add a nice splash of color, though.

Instructions

I usually like to bake these 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.
• Next, spread the mushrooms on a rimmed baking sheet.
• Then bake them for about 20 minutes in a 400°F oven. That's it!

Expert tip

These mushrooms should not be eaten raw, so do make sure they are cooked through before you serve them. 20 minutes in a 400F oven should do it - simply double-check by piercing them with a fork to make sure they are tender.

Frequently asked questions

Variation

Instead of baking the mushrooms whole, I sometimes like to slice them 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 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:

Serving suggestions

These mushrooms are 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.

Storing leftovers

You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They keep quite well, actually. Reheat them gently, covered, in the microwave on 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.

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Recipe card

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Shiitake Mushrooms: Two Ways

Shiitake mushrooms make a wonderful side dish. They are so hearty and flavorful! In this easy recipe, they are oven-baked with olive oil, vinegar, and spices. As an alternative, you can slice them and quickly saute them in butter.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Servings: 4 servings

Calories: 185kcal

Author: Vered DeLeeuw

INGREDIENTS

• ▢ 4 tablespoons extra-virgin olive oil
• ▢ 1 tablespoon white wine vinegar or red wine vinegar
• ▢ 1 teaspoon Diamond Crystal kosher salt (or ½ teaspoon fine salt)
• ▢ ¼ teaspoon black pepper
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon dried thyme
• ▢ 1 lb. fresh shiitake mushrooms rinsed and dried; stems removed if you wish*
• ▢ 2 tablespoons chopped parsley for garnish

INSTRUCTIONS

• Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant 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:

NOTES

* Many shiitake 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. If you decide to remove them, cut them off with a knife - you won't be able to twist them off as you can do with white mushrooms.

These mushrooms (and arguably all mushrooms) should not be eaten raw, so do make sure they are cooked through before you serve them. 20 minutes in a 400F oven should do it - simply double-check by piercing them with a fork to make sure they are tender.

Instead of baking the mushrooms whole, I sometimes like to slice them 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 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.

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NUTRITION PER SERVING

Serving: 0.25recipe | Calories: 185kcal | Carbohydrates: 17g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 285mg | Fiber: 2g | Sugar: 4g

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