Shiitake Mushrooms: Baked or Sauteed
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5.0
48 reviews
Excellent
Shiitake Mushrooms: Baked or Sauteed
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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.
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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
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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.
- 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.
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 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.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
185kcal
(9%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
285mg
(12%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 185kcal | 9% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 285mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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