Shiitake Mushrooms Two Ways

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: An added bonus: the leftovers keep quite well, so sometimes I double this recipe just so that I can enjoy some tasty leftovers. 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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