Shiitake Mushrooms: Baked or Sauteed
User Reviews
5
Shiitake Mushrooms: Baked or Sauteed
Description
Shiitake Mushrooms: Baked or Sauteed presents two versatile ways to enjoy fresh shiitakes with simple pantry ingredients. For baking, whole mushrooms are tossed in olive oil, vinegar, garlic powder, dried thyme, salt, and black pepper, and then roasted at 400°F until tender, which takes about 20 minutes. This method softens the mushrooms while concentrating their earthy taste. The sautéed alternative uses sliced shiitakes quickly cooked in butter with garlic powder, thyme, salt, and pepper, allowing for a softer texture and richer flavor pairing with the butter.
Both methods require fully cooking the mushrooms, as shiitake are not eaten raw. The baking method yields tender mushrooms with gently roasted edges, while sautéing develops a slightly caramelized surface and softer bite. Parsley garnish brightens the baked mushrooms with fresh herbal notes. You can serve these mushrooms as a side dish, appetizer, or tossed in salads or pastas to add depth and umami richness.
An important tip is to consider the mushroom stems; smaller, young stems are edible, but mature stems can be tough and are often removed. Leftover mushrooms can be refrigerated for several days and reheated with care to avoid overcooking. The sautéed version provides a faster alternative using butter and sliced mushrooms, which cooks in under 10 minutes.
Ingredients
- 4 tablespoons olive oil extra-virgin
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 pound shiitake mushrooms rinsed and dried, stems removed if you wish, fresh
- 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.
- 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
- Remove tough stems from older shiitake mushrooms as they can be fibrous, but small, young stems are edible.
- Make sure to cook shiitake mushrooms thoroughly before eating; baking for 20 minutes or sautéing for 5-7 minutes until tender is recommended.
- Leftover cooked mushrooms can be stored in a sealed container in the refrigerator for up to 3-4 days and reheated carefully in the microwave.
- For a quicker option, slice the mushrooms and sauté in butter with salt, pepper, garlic powder, and thyme until tender, then serve immediately.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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