Shiitake Mushrooms: Baked or Sauteed

Shiitake mushrooms are served in a white baking dish.

Shiitake Mushrooms: Baked or Sauteed

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.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 185kcal

Author Vered DeLeeuw

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, including Morton kosher salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1 pound fresh shiitake mushrooms rinsed and dried, stems removed if you wish
2 tablespoons parsley chopped, for garnish

Instructions

Preheat the 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.
4 tablespoons olive oil, 1 tablespoon white wine vinegar, 1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried thyme
Add the mushrooms and toss to coat.
1 pound fresh shiitake mushrooms
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.
2 tablespoons parsley

Video

Notes

Seasoning: Seasonings, especially salt, are guidelines. Adjust to taste.

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 make sure they are cooked through before you serve them. 20 minutes in a 400°F oven (or pan-frying for 5 minutes) 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 a sealed container in the fridge for 3-4 days. Reheat them, covered, in the microwave.

Sauteed mushrooms: Instead of baking them whole, I sometimes slice the mushrooms 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 3 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.

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