You can even try my Vegetable Ramen with Mushrooms and Bok Choy to fill your bowl with zingy ginger, tamari, and savory miso.
Unsalted butter: I use unsalted butter to saute the shiitake mushrooms in this recipe, giving them savory, caramelized notes. Though you may also use salted butter, be sure to adjust how much extra salt you add to avoid over-seasoning your dish. You could also use extra virgin olive oil for a vegan (or dairy-free version) of this recipe. Fresh shiitake mushrooms: The best shiitake mushroom recipe begins with high-quality fungi. Shiitakes—a type of Japanese mushroom—have a buttery, full-bodied flavor with a distinct earthiness, making them one of the tastiest mushrooms to saute. You can often find them in the refrigerated vegetable section of your grocery store, either as a whole or in a pre-sliced package. Keep in mind, too, that these mushrooms come in various sizes, from baby shiitake mushrooms to larger shiitakes. However, you can use any size if you slice them evenly. If you’d prefer not to cut your mushrooms, you can also cook them as a whole—especially if you’re using smaller varieties. Garlic cloves: We prefer to use fresh minced garlic in this recipe. Salt and pepper Fresh herbs: Though optional, fresh herbs are a great way to add a pop of color and light finish to this easy shiitake mushroom recipe. I use fresh parsley to season my dish, but you can also use chives (or chopped green onion), fresh basil, fresh thyme, or any other herb that pairs well with the other dishes you decide to pair with your shiitakes.
Acid: Give your shiitake recipe a bright zip by finishing it off with a splash of dry white wine, balsamic vinegar, or lemon juice at the end. Cheese: No one can resist the smooth, gooey goodness of melted cheese and meaty mushrooms. I recommend topping off your shiitakes with crumbled goat cheese for a tart, tangy dish with restaurant-quality flavor. You can also sprinkle your cooked shiitakes with parmesan cheese for an umami-rich, nutty flavor. Spices: Season your mushrooms with paprika for a smoky profile or red pepper flakes for a sharper heat. Onion: Sweet, savory, and garlicky, onion makes a great addition to this shiitake mushroom side dish. Simply slice a small onion or shallot and saute it with your shiitake slices to create a more substantial, balanced recipe. Garlic Butter: Finish up your pan-fried shiitake mushrooms with a drizzle of Garlic Butter Sauce for even more garlic and butter flavor. Make it Asian: It’s a cinch to make authentic Asian sauteed mushrooms with these simple additions. Using sesame oil instead of olive oil can add savory, nutty notes to your shiitakes. You can also introduce deeper umami flavors by adding a splash of soy sauce (or coconut aminos for a sweeter, gluten-free option) and miso paste, balanced by a kick of ginger.
Store: After sauteeing, let them come to room temperature and transfer them to an airtight container. You can then store them in the refrigerator for up to four days. Reheat: To reheat your shiitakes, put a little oil in a pan and heat on the stovetop over medium-low heat. If you’d prefer a microwave, cook your mushroom leftovers in 30-second increments until heated through. You might also consider adding a little water to your mushrooms before microwaving to keep them from drying out.
What to do with Shiitake Mushrooms?
Want to wow your dinner guests with a menu fit for a food magazine? You’ll never run out of recipe ideas using shiitake mushrooms with this appetizing collection.
Serve it as a side dish with steak or chicken dishes: A perfect balance of meaty, savory, and earthy, serving shiitake mushrooms with steak is a gourmet pairing no one can resist—especially with my recipe for Reverse Seared Filet Mignon or Beef Tenderloin. Or, you can use them to add a layer of buttery tenderness to delicious chicken dishes, like my zesty Baked Chicken Skewers or creamy Goat Cheese Stuffed Chicken Breast. Incorporate into risotto, rice, and pasta dishes: Adding shiitake mushrooms to grain dishes is an easy way to enhance them with bold flavors. Add your sauteed mushrooms to iconic rice recipes, like Wild Rice Pilaf or Brown Jasmine Rice, or whip up a creamy pasta, like my Shiitake Mushroom Pasta, for a delicious meal the whole family can enjoy. Pizza, sandwich and savory tart topping: As far as toppings go, few have as much tasty umami flavor as these meaty shiitakes. Use them to top your homemade pizza or as a scrumptious addition to savory tart recipes—just like my Asparagus Goat Cheese Tart! Bruschetta: A great way to use this easy recipe for shiitake mushrooms is to transform it into a classic Italian appetizer. Spread whipped goat cheese over your toasted bread slices, top them with your cooked shiitake mushrooms, and this dish will disappear in seconds. Topping for Oatmeal: Use it as a topping for Savory Steel Cut Oatmeal for a quick and healthy addition to your morning breakfast. Ramen bowls: Warm, filling, and savory, ramen is a staple in Asian cooking. Bring your noodles to life with the savory, deep taste of garlic-infused shiitake mushrooms by adding this simple ingredient to must-have recipes like my Vegetarian Ramen Bowl. Incorporate them into omelets or egg dishes: If you’re a mushroom fan who could eat them for breakfast, lunch, and dinner, I have good news! This sauteed shiitake recipe tastes amazing in countless egg dishes, from simple scrambled eggs to my 20-minute Feta and Spinach Frittata. Sauces and gravies: Want to add a savory, earthy flavor to your favorite sauces and gravies? All you need to do is finely chop your sauteed shiitakes and mix them into your favorite recipes—like my luscious and rich Homemade Beef Gravy—and your sauces will never be bland again. Over mashed potatoes: You can say goodbye to dull mashed potato recipes when you top them with these sautéed mushrooms. I love adding cooked shiitakes to my Rosemary Garlic Mashed Potatoes to balance the creamy, aromatic blend with a bold, earthy flavor. Stir fries: In my opinion, making stir-fried shiitake mushrooms is the easiest way to give your Asian cuisine a gourmet twist. Simply add your shiitake slices to any of your go-to stir fries—from light vegetable mixes to protein-based recipes—and your dish will have an exquisite blend of sweet, sour, and umami flavors. Salads: You’ll love the meaty texture and savory taste of hearty shiitakes atop a bed of garden-fresh ingredients.
Clean them properly: Proper shiitake mushroom preparation is necessary for this recipe, as fresh varieties often come with unwanted debris. The most common way to clean mushrooms is by wiping their caps with a paper towel wet with cold water, removing as much visible dirt as possible. Furthermore, while you can cook the shiitakes with their stems, I recommend removing them before sauteeing, as they often have a woodsy taste and fibrous texture. You can then use these extra shiitake mushroom stems to make an all-purpose vegetable stock or chicken stock. Slice them evenly: Mushroom slices of different thicknesses will cook at different rates. Therefore, it is imperative that you cut your shiitakes into uniform sizes to ensure even cooking. Melt the butter and heat the pan: Make sure you fully melt your butter and your pan is hot before adding your shiitake slices. Preheating your skillet will give your mushrooms a hearty sear, locking in their flavors and giving them a lightly caramelized taste. Cast iron or stainless steel skillet would work: When making this recipe with shiitake mushrooms, use a pan that can retain the heat, such as a stainless steel or cast-iron skillet. I also suggest using a large skillet (10-12 inches) to protect the mushroom slices against overcrowding. Do not leave it unattended: The best way to cook shiitake mushrooms is by stirring your slices frequently, never leaving them unattended. Mushrooms tend to cook very quickly, so keeping an eye on them will protect against overcooking. You can double the recipe: Doubling this simple shiitake mushroom recipe is an easy way to serve a crowd or meal prep throughout the week. However, be sure not to overcrowd the pan, as this may cause your mushrooms to steam rather than saute. You may need to cook your mushrooms in batches to ensure they have enough room in the skillet. Add salt at the very end: I highly recommend waiting to salt your mushrooms until the very end of the cooking process. Adding the salt too early can draw out the shiitakes’ moisture, unevenly absorb into the mushrooms, and keep them from developing the ideal golden brown color.
Mushroom Brioche Stuffing Baked Portobello Mushrooms
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