These baked shiitake mushrooms with olive oil and garlic are such a unique, tasty, and easy-to-make side dish!
They are ready in just 30 minutes, they are wonderfully hearty and so very flavorful, and the leftovers are excellent too.
I love mushrooms of all kinds. 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, and I love how easy it is to make.
An added bonus: the leftovers keep quite well, so sometimes I double this recipe just so that I can enjoy some tasty leftovers.
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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.
White wine vinegar: I don't recommend using distilled white vinegar in this recipe. It's too acidic. But red wine vinegar should work.
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 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. It does add a nice splash of color, though.
Instructions
I 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
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 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.
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.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use melted butter instead of olive oil. Needless to say, it's going to be delicious!
- Instead of vinegar, you can use white wine.
- 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.
- A sprinkle of cumin is a lovely addition to this recipe.
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
Baked Shiitake Mushrooms
INGREDIENTS
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon white 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.
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NOTES
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NUTRITION PER SERVING
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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, and Country Living. 