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.
1poundfresh shiitake mushroomsrinsed and dried; stems removed if you wish (see notes)
2tablespoonsparsleychopped, 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 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.
Video
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 ensure 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.Leftovers: You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Sauteed shiitake mushrooms: Instead of baking the mushrooms whole, I sometimes 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.