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    Home » Vegetable Recipes » Shiitake Mushrooms Recipe

    Shiitake Mushrooms Recipe

    Last updated: May 16, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    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.

    Shiitake mushrooms served in a white baking dish.

    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, crab-stuffed mushrooms, and stuffed portobello mushrooms.

    This simple shiitake mushroom recipe is one of my favorite side dishes 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.

    Jump to:
    • Ingredients
    • Instructions
    • Variation
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Mushroom Recipes
    • Recipe Card

    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 by half, or the dish could become 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.
    The ingredients needed to cook shiitake mushrooms.

    Instructions

    I usually like to bake shiitake 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!
    A four-photo collage showing the steps for cooking shiitake mushrooms.

    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:

    Sliced shiitake mushrooms on a white plate.
    When sauteing, I like to slice the mushrooms
    Sliced shiitake mushrooms in a skillet.
    I cook them in lots of butter in a skillet
    Sauteed shiitake mushrooms served on a white plate with a fork.
    Here they are, so tasty and buttery!

    Expert Tip

    Shiitake mushrooms should not be eaten raw, so please 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.

    Recipe FAQs

    What do shiitake mushrooms taste like?

    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.

    Where can I buy shiitake 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.

    Can you eat the entire mushroom?

    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 are very good with beef, lamb, and pork. I like to serve them as a side dish when I make any of the following entrees:

    • Ribeye roast
    • New York strip steak
    • Slow cooker beef ribs
    • Baked pork chops
    • Pork roast
    • Country style pork ribs
    • Lamb shanks
    • Ham steak

    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 at 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.

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

    More Mushroom Recipes

    • Sauteed mushrooms topped with chopped parsley.
      Sauteed Mushrooms
    • Keto stuffed mushrooms served on a white plate.
      Keto Stuffed Mushrooms
    • Chicken and mushrooms topped with chopped parsley.
      Chicken and Mushrooms
    • Stuffed portobello mushrooms served on a white plate.
      Stuffed Portobello Mushrooms

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Shiitake mushrooms served in a white baking dish.
    4.99 from 501 votes
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    Shiitake Mushrooms Recipe

    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 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: American
    Servings: 4 servings
    Calories: 185kcal
    Author: Vered DeLeeuw
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    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)
    • 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 parsley chopped, for garnish

    Instructions

    • Preheat your oven to 400°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.

    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 400°F 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.
    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 at 50% power.

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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
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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      Recipe Rating




    1. Candace

      September 18, 2023 at 9:44 am

      5 stars
      I never tried shiitake mushrooms before. I finally bought them and looked frantically for a recipe. I found yours and I'm so glad I did! I baked them in the oven and they came out perfect and so flavorful. Next time, I'll try pan-frying them. Thank you for a great recipe!

      Reply
      • Vered DeLeeuw

        September 18, 2023 at 10:04 am

        You're very welcome, Candace! Thank you for leaving a comment.

        Reply
    2. Crystal

      September 10, 2023 at 6:20 am

      5 stars
      Sauteed them in butter per your suggestion. Paired with your New York steak. Turned out fabulous!

      Reply
      • Vered DeLeeuw

        September 10, 2023 at 9:34 am

        I'm so glad you enjoyed this recipe, Crystal! Thank you for leaving a comment.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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