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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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 185 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
  2. In a large bowl, whisk the olive oil, vinegar, kosher salt, black pepper, garlic powder, and dried thyme. 
  3. Add the mushrooms and toss to coat. 
  4. Transfer the coated mushrooms to the prepared baking sheet.
  5. 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

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

% 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.