Shiitake mushrooms are an edible fungus native to Asia. They have long been used in cuisine thanks to their umami flavor that can be used in a variety of dishes. Today we are bringing you five shiitake mushroom recipes that show off their fabulous flavor
If you are unconvinced by the tastiness of shiitake, their health benefits may prompt you to give these recipes a shot. Check out the complete WayofLeaf guide to shiitake mushrooms for full information on this amazing fungus; it may persuade you to keep shiitake as a staple part of your diet.
Shiitake mushrooms are easy to cook with, and they can be used in lots of exciting dishes. Even if, like many, you’re not typically a fan of mushrooms, these recipes might just change your mind! First, let’s check out some of the basics for preparing shiitake mushrooms.
How to Prepare Shiitake Mushroom
While some health enthusiasts find it easier to consume shiitake mushrooms in the form of supplement capsules or powders, it can be just as easy to eat the real thing. There are two steps: preparation and cooking.
Preparing shiitake mushrooms can be as straightforward as washing them thoroughly. As a wild fungus, harvested shiitake mushrooms may contain dirt, so like any vegetable, they must be washed before consumption.
Wipe the mushrooms with a damp cloth to remove dirt, ensuring that they remain delicious and don’t take on a mushy quality.
However, since mushrooms have a spongy texture, they can absorb water due to their porous nature. As a result, you might wish to avoid running them under water. Give the mushrooms a wipe with a damp cloth to remove dirt, ensuring that they remain delicious and don’t take on a mushy quality.
It’s possible to eat these mushrooms both dried and fresh. The dried variety is more popular and possesses a more intense umami flavor, although fresh mushrooms can be just as good. No matter which variety you get, both can be used in cooking.
How to Cook Shiitake Mushrooms
Cooking shiitake mushrooms is pretty easy. The exact method will depend on the recipe at hand, but it’s possible to cook shiitake mushrooms in different ways. The options include:
The possibilities are endless. Shiitake mushrooms work great in soups, stir-fries, stews, and even on their own as a side dish.
They lend an umami flavor to dishes. Umami is the fifth flavor, alongside sweet, salty, sour, and bitter. It’s best described as meaty and savory – you need to taste it to understand.
The Best Way to Cook Shiitake Mushrooms
As discussed, there are different ways to cook mushrooms. No matter which method you choose, you can reap the nutritional benefits of the mushrooms and enjoy the delicious taste, although the texture may vary slightly between dishes.
Here are four ways to prepare shiitake mushrooms.
Sauteed Shiitake Mushrooms
To sauté is to cook food over a high heat in a minimal amount of fat. It comes from the French sauter, to jump, which references how the ingredients react when tossed in a hot frying pan, and also the method of tossing the food in the pan to turn it.
It’s easy to make a delicious sauteed shiitake mushroom recipe that combines garlic and butter to make a mouthwatering side dish. Serve this alongside steak or as part of an English breakfast for a delicious treat.
- Wash and prepare the shiitake mushrooms by slicing them.
- Melt a small amount (about 1 tbsp) of butter in a saute or frying pan, then add plenty of finely chopped garlic cloves. When the garlic begins to sizzle (this should happen quickly, in about thirty seconds), add the mushrooms.
- Saute for about 3minutes, tossing regularly, until soft and lightly browned. Season with salt and pepper to your taste, then add some chopped herbs and serve.
Roasted Shiitake Mushrooms
Roasting is a method of dry-heat cooking that uses an oven. There are a variety of ways to make roasted shiitake mushrooms, by combining various ingredients to make starters, mains, and snacks. Add your favorite herbs for a delicious meal that you’ll love. The basics are preheating the oven, preparing the mushrooms, drizzling them with olive oil, and roasting on the center shelf of the warmed oven for 20-30 minutes.
This roasted shiitake mushroom recipe uses a tangy, flavor-packed drizzle to make a tasty side.
- Preheat the oven to 400˚F.
- In a bowl, combine olive oil, salt, white wine or apple cider vinegar, black pepper, minced garlic, and dried thyme.
- Slice the required amount of shiitake mushrooms and add them to the bowl to coat in the drizzle.
- Transfer the mushrooms to a lined baking sheet, then roast in the center of the oven until tender. This should take about 20 minutes.
- Top with chopped herbs like parsley and basil, then serve warm.
Shiitake Mushroom Stir Fry Recipe
Stir-frying is an Asian cooking technique that involves frying ingredients in a wok at an extremely high heat. While they cook, you stir or toss them continuously.
Fried shiitake mushrooms are delicious, especially served alongside other stir-fried vegetables like carrots, spring onions, and baby corn. Here’s a quick recipe:
- Wash and thinly slice the shiitake mushrooms. Prepare the other vegetables of your choice in the same way. Mince a few cloves of garlic and grate a thumb-sized piece of ginger.
- Heat some sesame oil in the bottom of a wok, heating to a very high temperature.
- When the sesame oil is just shimmering, add the minced garlic and ginger, followed by the mushrooms and the rest of the veg.
- Stir fry for about 2-4 minutes until the veg is softening.
- Remove from the heat, then add soy sauce and season with salt and pepper, to taste. Be careful, the soy sauce will sizzle when it hits the pan.
- Serve with noodles or rice.
Baked Shiitake Mushrooms
Technically, baking refers to dry-heat cooking ingredients that do not have a solid structure. Cakes are baked, while vegetables are roasted. So, while shiitake mushrooms in the oven are typically roasted, we will call this recipe a baked shiitake mushroom dish because it involves some melting ingredients.
Baking mushrooms could also involve incorporating them into a batter to make savory protein cupcakes, but this recipe involves delicious melty cheese coating the mushrooms.
- Wash the shiitake mushrooms, then remove the stems. Finely chop the stems and leave the heads.
- In a bowl, beat an egg, then combine with black pepper.
- Add a splash of any oil (olive tastes better) to a frying pan, then add a couple of cloves of finely minced garlic. Fry over a low heat until fragrant, then add the mushroom stems. Stir fry for about 2 minutes.
- Add the egg and stir fry continuously, ensuring the egg becomes very fine. Transfer to a bowl and allow to cool.
- Finely chop some ham or other cured meat such as prosciutto and add to the bowl, stirring well.
- Turn the shiitake mushroom heads upside down and place on a baking tray. Stuff with the egg mixture, then top with finely grated cheese and parmesan. Bake in the center of the oven at 350˚F for about 20 minutes until golden brown.
- Top with chopped parsley and serve.
Shiitake Mushroom Dishes
As you can see from above, cooking with shiitake mushrooms is very easy and versatile. Below are five extra delicious shiitake recipes, complete with measurements and everything you need to make a tasty meal using these healthy fungi.
1. Corn and Shiitake Fritters
It doesn’t get more delicious than corn and shiitake fritters. The crispy fritters can be served in an array of ways, be it with a salad, for breakfast, or as part of a starter. Or, you could just eat them on their own for lunch.
Preparation Time: 0H 10MINS
Cook Time: 0H 15MINS
Ready in: 0H 25MINS
- 3 ears of corn
- 1 large egg
- ¼ cup milk
- 2 oz shiitake mushrooms
- ¼ cup finely diced red onion
- ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 ½ tsp kosher salt
- ½ tsp pepper
- ½ cup oil
- Oil, for frying
- Cut the corn kernels from the cobs. Add half to a food processor, and set the other half aside. Use the dull part of a knife to scrape the pulp from the cobs into the blender. Add the egg and milk, then puree until a smooth batter forms.
- Heat a splash of oil in a nonstick frying pan, then add the shiitake mushrooms and onion. Fry until lightly browned, then add the remaining corn and fry for a further minute.
- Transfer to a plate and add to the freezer for 5 minutes until no longer hot.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pepper. Fold in the puree, then the corn kernels and shiitake from the freezer.
- Clean the frying pan and add ½ cup of oil. When hot, add eight ladles of batter and spread to a ½-inch thickness. Fry the fritters until golden on the bottom, then flip and fry again on the other side.
- Drain the fritters on paper towels before serving.
2. Caramelized Shiitake Mushroom Risotto
Caramelized shiitake mushrooms might just be better than any other kind. Risotto is the perfect summer meal, too, filling but light. This vegan recipe combines the joys of flavorful risotto with the mouthwatering quality of caramelized shiitake mushrooms.
Preparation Time: 0H 10MINS
Cook Time: 0H 20MINS
Ready in: 0H 30MINS
- 4 cups vegetable stock
- 1 cup arborio/risotto rice
- 2 cups shiitake mushrooms, sliced
- 1 tbsp soy sauce
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh parsley, chopped
- ¼ cup dry white wine (optional)
- ½ cup thinly sliced shallot
- Vegan parmesan, to serve
- In a deep frying pan or wide-based saucepan, heat a splash of oil over medium heat. Add the shallot, then season with salt and pepper. Saute until browning, then add the mushrooms and soy sauce. Cook until the shiitake mushrooms are golden and caramelized.
- Remove a spoonful of mushrooms from the pan and set aside.
- Add the thyme and parsley, followed by the arborio rice. Allow to cook for 1 minute, stirring to prevent the rice from sticking. Then, add the dry white wine and cook until mostly absorbed.
- Add one ladle of the vegetable stock at a time, stirring frequently. When each ladle-full is absorbed, add another. Keep going until the arborio rice is cooked al dente.
- Remove from the heat and stir the vegan parmesan through.
- Divide between bowls and top with the reserved caramelized mushrooms and some extra parsley. Serve.
3. Baked Shiitake Mushroom Recipe
This baked shiitake recipe combines mushrooms with asparagus for a summery side salad that’s perfect at BBQs. You don’t need many ingredients, which is the benefit of this tasty recipe.
Preparation Time: 0H 5MINS
Cook Time: 0H 10MINS
Ready in: 0H 15MINS
- 4 oz shiitake mushrooms, stems removed, and caps sliced
- 12 oz asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 ½ tablespoons soy sauce
- ½ tablespoon dried rosemary
- Preheat the oven to 425˚F.
- Add all ingredients to an oven-proof dish or lined baking sheet, tossing to coat the veg in the oil and seasoning.
- Bake for 10 minutes until the mushrooms are soft and the asparagus is crisp-tender.
- Serve with a dip.
4. Warm Shiitake-Barley Salad
Try this slow-cooked salad with pearl barley and crispy shiitake mushrooms for a seasonal treat that’s super healthy. It’s really tasty, so make sure you’re prepared for your friends and family to pester you about serving this salad again and again.
Preparation Time: 0H 10MINS
Cook Time: 0H 50MINS
Ready in: 1H
- ¾ cup pearl barley
- ¼ lb shiitake mushrooms, stems removed, and caps sliced
- 1 shallot, finely diced
- 1 red onion, halved
- 4 cloves garlic, minced
- Salt and pepper, to taste
- 4 tbsp balsamic glaze
- 1 tbsp maple syrup or honey
- 1 large head of lettuce, torn
- ¼ cup parsley, chopped
- ¼ cup dill sprigs, chopped
- Add the barley, red onion, garlic, and salt to a pot. Cover with water by roughly 2 inches, then simmer until the grains are tender and the water is absorbed – roughly 40 minutes.
- When the barley has about 10 minutes to go, make the crispy mushrooms. Heat a splash of oil in a frying pan and add the mushrooms, frying until golden for about 10 minutes. Transfer to a plate with kitchen paper to drain, then sprinkle with salt and pepper.
- In the same frying pan, add the shallot and cook until golden. Remove the frying pan from the heat, then stir in the balsamic and maple syrup.
- Add the lettuce leaves to a platter or salad bowl. Add the barley and balsamic dressing, tossing thoroughly. Top with the mushrooms, parsley, and dill.
- Can be served warm or cool.
5. Crispy and Chewy Sesame Shiitake
This version of shiitake mushrooms is crispy on the outside but has a soft and chewy center. It uses the nutty taste of sesame alongside other Asian flavors to make a sensational food bowl that will have you back time and time again. It’s vegan, too.
Preparation Time: 0H 40MINS
Cook Time: 0H 10MINS
Ready in: 0H 50MINS
- 1 cup white rice
- 2 cups dried shiitake
- ¼ cup cornstarch, plus extra
- Sesame oil
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 2 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 2 tsp hot sauce
- 2 spring onions, sliced
- 2 tsp sesame seeds
- Add the mushrooms to a bowl and cover with boiling water. Soak for 40 minutes until tender, then drain. Use a cloth to squeeze out excess water from the mushrooms, being careful not to crush them. Then, slice into thick slices and toss in the cornstarch.
- Rinse the rice until the water runs clear. This removes the starch and should make the rice sticky. Cook according to packet instructions then allow to steam dry.
- Heat a splash of sesame oil in a wok or frying pan over medium-high heat. When shimmering, add the mushrooms and fry until golden-brown and no cornstarch remains.
- Meanwhile, combine the soy sauce, brown sugar, rice vinegar, garlic, hot sauce, and ginger in a bowl. Whisk together, then add to a small saucepan and cook until it thickens.
- Add the mushrooms to the sauce and toss to coat.
- Divide the rice between bowls, topping with the mushrooms. Add sesame seeds and spring onions, then serve.
Bottom Line on Shiitake Mushroom Recipes
Shiitake mushrooms are a versatile, healthy ingredient that you can easily incorporate into your kitchen. These five recipes should serve as inspiration to get you started, but the possibilities are literally endless.
Have you tried any of our shiitake mushroom recipes? Let us know how they turned out in the comments.