Shiitake Mushrooms are loaded with rich, earthy flavor. They are best when simply sautéed in a pan with just a few ingredients. This will be your new favorite side dish!
Shiitake Mushrooms make for such an easy and delicious side dish. Not only are the epitome of comfort food, they are so darn healthy for you.
When cooked with simple ingredients until golden brown, these shrooms go great on just about anything. From mashed potatoes to steaks, they are simply the perfect topper.
How to Cook Shiitake Mushrooms
Perfect sautéed shiitake mushrooms are only three, easy steps away:
- Add sliced mushrooms and diced onions to a pan preheated with oil.
- Sauté until golden brown. Season to taste.
- Garnish with green onion and serve right away.
What can I do with shiitake mushrooms?
From pastas to bruschetta to sandwiches and beyond, you can add sautéed shiitake mushrooms to just about any dish. My sons love them on top of their burgers!
Can you eat uncooked shiitake mushrooms?
You surely can! Just make sure to rinse them well in a colander and whip away any excess dirt with a paper towel. That being said, shiitakes are their best when sautéed. If you’re looking for a fresh mushroom to add to a salad, use a cremini or another much cheaper shroom.
What do they taste like?
Shiitake mushrooms have a strong, earthy flavor and are packed with umami. When cooked, they have a wonderfully meaty texture.
Can I use dried shiitakes?
Absolutely! Just make sure to soak your dried shiitakes in hot water before adding them to the pan. They will typically cook a bit faster than fresh and the stems might be a bit too tough to eat depending on the brand, so give them a nibble before serving!
How to Serve Shiitake Mushrooms
Shiitake mushrooms make the most delicious side with eggs for breakfast. You can also add them to your mashed potatoes, a crunchy cabbage salad or even a mushroom sandwich with our no-knead bread.
Take that big haul of mushrooms that you got from the farmer’s market and put it to work. Sauté a ton of mushrooms and have them on hand to top your favorite dishes through the week.
- Refrigerating – Store your leftovers in an airtight container in the fridge. They should last for 2-3 days when stored this way.
Hot tip: You can always microwave the mushrooms. I would highly recommend reheating mushrooms in a frying pan to achieve the same fresh crispy flavors.
More Mushroom Recipes
- Chicken Mushroom Marsala – A classic mushroom dish that never gets old.
- Pickled Mushrooms – Pickled mushrooms are a game changer. Pop them on a charcuterie tray or have a couple on the side of a big, juicy steak.
- Chanterelle Mushrooms Recipe – Chanterelle season is the best time of year for mushroom lovers. This beautiful veggie makes for the perfect light meal.
- Air Fryer Steak Bites with Mushrooms – Steak and mushrooms go together like peanut butter and jelly. This recipe is made all the easier by using the air fryer to get that perfect texture.
Recommended Tools for This Recipe
Here are a couple of my favorite tools to make this recipe. I’m a firm believer that the right gadgets and appliances make you want to cook even more!
- Staub Pan – Staubs might be on the pricier side, but they last forever and I use mine almost every single day.
- J.A. Henckels Knife – For under $60, this knife slices through meat and veggies like butter. It’s my go-to for slicing and dicing.
- 3 lb shiitake mushrooms
- 1 large onion
- 3 tbsp oil
- 1 tbsp salt adjust to taste
- 1/2 tbsp ground black pepper adjust to taste
- 1/2 cup green onions chopped
- Slice mushrooms into bite-sized pieces and dice the onion. Add them to a pan with oil.
- Sautee mushrooms on medium-high heat, stirring occasionally to promote even cooking. Cook for about 15 minutes, or until the shiitake mushrooms are golden brown. Season with salt and ground pepper.
- Sprinkle shiitake mushrooms with green onion and serve right away.
Hi why do so many recipes insist to not use stems inedible but yet you do and your recipe seems more like the
one I want to make the theirs any reason why they say that and considering I bought mine already sliced to me it seems I wasted money on my mushrooms and have to remove stems, if that is the case they should sell them minus stems I would think. I am going with you and your thoughts, thank you so much.
Hi dawn, I don't know why some people prefer to take the stems off, I agree with you, I think its a waste. Hope you get to try this recipe. Enjoy!
OMG! This looks so tasty!!! In addition to being delicious, it has excellent benefits. Shitake mushrooms are widely used by the Japanese and include a compound called lentinan, which is one of the good ways to reduce cholesterol, is also considered anti-cancer, and can help boost the immune system. These tasty mushrooms are rich in vitamins A and C and other compounds that have antioxidant action, fighting free radicals.
This characteristic protects against rheumatoid arthritis, cirrhosis, arteriosclerosis, and premature aging.
Thanks for sharing all that with us, Paniza!
I loved this recipe. I used the “shake” parm & Romano cheese. I used plain bread crumbs. I didn’t have lemon zest or lemon juice so I used some lime juice instead. And…I forgot to session with salt and pepper. Even with all that said, I was freaking delicious. The Parmesan had more than enough salt, and I didn’t miss the pepper. This is from a person who uses “a lot” of salt and pepper. I’m ready to go out and buy more flounder just so I can make this again. The breading was crispy. I drizzled the olive oil on the sheet pan then I used a brush to get an even coating. The bottom was crispy and not soggy at all.
Hi Susan- I take it you're commenting about one of our fish recipes instead of the shiitake mushrooms 😉 Either way, I am so glad to hear that you loved this recipe! Thank you for the feedback.
Added cooking sherry with 5 min left. Perfect. Used a mix of sesame oil and salted butter for the oil.
Oh yum! I love that variation that sounds so good. Sherry adds such a depth of flavor, I'll have to try it. Happy New Year!
Mine came out very tasty but they still had too much bite, what can be done better?
Hi there - Thanks for the question! If you like them to be a bit more well-done, my recommendation would be to turn the heat down low after you brown them a bit and cook them until they reach your desired texture. Hope this helps!
Wow! I can't wait to try this vegan recipe. Looks great & sounds great.
Shiitake Mushrooms are so healthy. A must try recipe!
Enjoy the recipe 😊
Mine came out scrumptious.
Hi Laurette, I am so happy to hear that, thank you for your feedback!
Natalya, I had a recipe for a soup that took shiitake dried mushrooms, baby Bellas, onion, garlic, sun-dried tomatoes, white wine, vegetable stock, gnocchi, evaporated milk, spinach, parmesan cheese and of course some spices. I for the life of me cannot find that recipe. Would you happen to maybe have it?
Hi DiAnna I know the soup!- google "mushroom gnocchi soup" and you will find it:)
Happy New Year!
Hey DiAnna, That sounds really delicious but I don't have a recipe for soup that similar to that. Sorry!
Yummy! My family is going to love this recipe! Looks so delicious and tasty! I'm so excited!
Yes, super easy and delicious, I hope you love the recipe!
I loved it! Packed full of amazing flavors!!
I'm so glad you enjoyed the recipe, thank you for your feedback 🙂
I snatch up shitakes whenever I can find them at our local store. This is the perfect recipe to let them shine!
Agreed this is such a great way to allow them to shine!
Hi Nataliya where do you usually buy the shiitake mushrooms?
Hey Irina, either Trader Joe's or Fred Meyer.