Shiitake Mushroom Recipe

This simple Shiitake Mushroom Recipe works with any number of main dishes!

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I love mushrooms. I wish my 20-year-old self could read that simple sentence. He would’ve freaked out. But it’s true—I truly love mushrooms now. A few years ago, one of my good friends made beef bulgogi on the grill with a sauce that I’m still thinking about. If you’ve never tried bulgogi, you really should! It’s a Korean BBQ dish that rivals American mainstays like ribs and chicken wings. Anyway, he also tossed in a generous portion of shiitake mushrooms. Now, I was used to the slimy mushrooms found on pizzas and thought all mushrooms were like that, but these were different—smoky, earthy, and so full of an incredible flavor that I couldn’t believe they were the same fungus I had avoided for years. Well, I was hooked. I began adding shiitake mushrooms to my stir-fries, stews, and even pasta.

This dish brings out the best in shiitake mushrooms, with their earthy flavor complemented by the mildly pungent garlic and green onions. The mushrooms develop a crisp, golden-brown exterior while remaining tender inside—you won’t find a slimy texture with these mushrooms. Best of all, the recipe is neutral enough that you can toss them in anything. Granted, you may prefer to swap the green onions for Italian parsley if you’re making pasta, but the recipe instructions remain the same. Whatever you enjoy these mushrooms on, I think your taste buds are in for a treat!

Are Shiitake Mushrooms Healthy?

Without a doubt! Shiitake mushrooms are a great source of fiber, B vitamins, vitamin D, and essential minerals like copper and selenium. Unless you are allergic to anything in this simple recipe, I wouldn’t change a single thing. This dish is vegan, Paleo, and keto.

Are Mushrooms A Vegetable Or A Fungus?

I often call mushrooms vegetables. I’m not alone in this. After all, just like veggies, they have an earthy, sometimes savory flavor when cooked, and they’re loaded with vitamins and minerals. Sounds like a vegetable to me! Of course, it doesn’t matter what I or anyone else thinks because mushrooms aren’t vegetables—they’re a type of fungus.

Mushrooms belong to an entirely different biological kingdom. You see, plants obtain their nutrients from the soil, water, and air. Meanwhile, fungi get their nutrients by breaking down organic matter, which is what gives mushrooms their unique flavor and texture. Do I still call mushrooms a vegetable? Yeah, sometimes—especially when I tell my kids to eat their veggies. Just don’t tell the mycologists!

FAQs & Tips

How Do I Store Leftovers?

You can store your leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them up to 3 months, though some people don’t like what it does to the texture.

How Can I Dress Up My Mushrooms?

Like some heat? Sauté a sliced red chili before adding the mushrooms. For a sweet touch, you could do the same with a thinly sliced shallot or red onion. Herbs add color and flavor. Besides parsley, you could also try very finely chopped rosemary, thyme, or chives. Finally, if you want some smoothness, swirl in a little cream just before serving and consider cooking the mushrooms in butter instead of oil.

Can I Use Other Types Of Mushrooms In This Recipe?

Yes! This cooking method essentially applies to any mushroom, from cremini to portobello. However, due to their different textures and moisture content, the cooking time may vary slightly.

Serving Suggestions

These sautéed shiitake mushrooms are incredibly versatile. Add them to Easy Chicken Fried Rice, Pasta With Peas, or a hearty Paleo Grilled Beef Stir-Fry With Asian Almond Dressing. Speaking of beef, I love adding these mushrooms to a good, tender steak as well. And for you vegetarians and vegans out there, try the shiitake mushrooms with some Crispy Baked Tofu.

Recipe