Shiitake Mushrooms Recipe

This shiitake mushroom recipe is my absolute favorite because it’s both deliciously savory and bursting with umami goodness, thanks to the perfect balance of soy sauce, garlic, and sesame oil. Plus, it’s simple, quick to whip up, and never fails to impress at dinner parties or cozy nights in!

The umami richness of soy sauce deepens the flavor of shiitake mushrooms, not that they need much help. These fungi might as well be the poster children for the earthiness of umami: their flavor is so rich, so deep, and so satisfying that it’s hard to believe this indulgent delight is just the low-calorie veggies of the mushroom world.

A dish featuring them is a sop for umami lovers. And I count myself among them.

Ingredients

Shiitake mushrooms:
These mushrooms are packed with umami.

They provide the dietary fiber and the important nutrients that make mushrooms vital parts of many meals and diets.

Mushrooms offer more than just the immune-boosting powers they’ve long been known for.

Olive oil:
A fat that is healthy for the heart, olive oil is abundant in antioxidants and monounsaturated fats that are beneficial.

It brings a smooth, savory flavor.

Garlic:
Flavor-packed and loaded with potent medicinal compounds, like allicin, which provides powerful anti-inflammatory benefits.

Soy sauce:
Delivers a deep, savory umami flavor and serves as a source of protein and indispensable amino acids.

Adds dimension and interest to the dish.

Rice vinegar:
Furnishes a slight acidity that intensifies the taste and compensates for the dish, yielding a soft, piquant counterpoint.

Ingredient Quantities

• 8 oz shiitake mushrooms, stems removed and caps sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped green onions
• 1 teaspoon toasted sesame seeds

Instructions

1. Gently clean the shiitake mushrooms with a damp paper towel to remove any dirt. Remove the stems and slice the caps.

2. In a big skillet, over a medium temperature, heat olive oil. After the oil has warmed, put in the minced garlic and sauté for about 30 seconds until there’s a delightful smell coming from the skillet.

3. Put the shiitake mushrooms, sliced, into the skillet. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms are tender and slightly golden.

4. In a small bowl, blend all together soy sauce, rice vinegar, sesame oil, and sugar by whisking until the ingredients are uniform.

5. Place the mushrooms in the skillet and pour the mixture of soy sauce and two other secret ingredients over the top. Stir well to ensure the mushrooms are evenly coated.

6. If you are using them, add the crushed red pepper flakes to the mushrooms to give them a little kick. Stir to combine.

7. Keep on cooking the mushrooms in the sauce for 2-3 more minutes until the liquid has reduced a little and the flavors have blended.

8. Take the skillet off the burner and mix in the diced green onions.

9. Move the mixture of shiitake mushrooms to a serving dish.

10. Before serving, garnish with toasted sesame seeds. Enjoy your shiitake mushrooms; they are a real taste sensation!

Equipment Needed

1. Damp paper towel
2. Knife
3. Cutting board
4. Large skillet
5. Cooking spoon or spatula
6. Small bowl
7. Whisk
8. Serving dish

FAQ

• Q: Can I use other types of mushrooms instead of shiitake?
  
  A: Yes, you can substitute shiitake mushrooms with cremini or button mushrooms, but the flavor might be slightly different.
• Q: Is there a substitution for rice vinegar?
  
  A: You can use apple cider vinegar or white wine vinegar as substitutes for rice vinegar in this recipe.
• Q: How do I store leftover cooked mushrooms?
  
  A: Store the cooked mushrooms in an airtight container in the refrigerator for up to 3 days.
• Q: Can I make this recipe gluten-free?
  
  A: To make this dish gluten-free, use a gluten-free soy sauce or tamari.
• Q: What can I serve with these mushrooms?
  
  A: These shiitake mushrooms make a great side dish and pair well with rice, noodles, or as a topping for salads.
• Q: Can I omit the crushed red pepper flakes?
  
  A: Yes, you can omit the red pepper flakes if you prefer a milder dish.

Substitutions and Variations

Avocado oil or vegetable oil can serve as substitutes for olive oil, resulting in milder-flavored dishes.
Tamari or coconut aminos can be used to replace soy sauce in a gluten-free diet.
Vinegar made from rice: Substitute with apple cider vinegar or white wine vinegar.
Walnut oil can be used in place of sesame oil, and both can be omitted if unavailable.
Sugar: Use honey or agave syrup as a substitute for a natural sweetener.

Pro Tips

1. To enhance the umami flavor, try adding a splash of mirin or a small amount of miso to the soy sauce mixture.
2. For extra depth of flavor, consider marinating the sliced shiitake mushrooms in the soy sauce mixture for 15-20 minutes before cooking.
3. Toast the sesame seeds in a dry skillet before garnishing to amplify their nutty aroma and flavor.
4. If you prefer a richer flavor, substitute half of the olive oil with a bit of butter when sautéing the garlic and mushrooms.
5. For a more visually appealing dish, consider slicing the green onions on a bias and adding a sprinkle of finely chopped fresh cilantro before serving.