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GET IT NOWMy Shiitake Mushroom Recipe Is A Juicy Burst Of Umami
It’s truly a wonder that I don’t have any shiitake mushroom recipes here on Wholesome Yum yet, because these are actually my favorite type of mushroom! I guess I wasn’t sure if you’d be interested because they are a little more exotic? But here you are. And here I am with these Asian-inspired, irresistible shiitake mushrooms that I couldn’t wait any longer to show you. Here’s why:
- Earthy, savory flavor – I’ve sauteed mushrooms in butter many times, but my Asian-inspired twist on these shiitake mushrooms feels special. The combo of coconut aminos, garlic, and toasted sesame oil gives them this irresistible, lightly sweet, umami punch.
- Tender, lightly caramelized texture – You don’t really see the sauce on these too much, because they absorb most of it. There’s just this glisten left on the caramelized exterior, but make no mistake, the inside of these shiitakes is seriously the juiciest way I’ve ever eaten mushrooms.
- Quick and easy – You need just 5 simple ingredients, plus salt, pepper, and maybe a handful of optional toppings if you’re feeling fancy. When I clean them ahead of time, my shiitake mushroom recipe takes me all of 10 minutes to whip up on a busy weeknight.
When I made these shiitake mushrooms (for the 3rd time in 2 weeks), my 9-year-old asked for seconds and my husband asked when I’m making them again. Time for your family to do the same. Make them with me!
Reader Review
“Made these for dinner, and they were a hit! Tender, juicy, and bursting with umami. A new favorite for us!” –Joyce
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my shiitake mushroom recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Shiitake Mushrooms – I usually find them in the produce section of my grocery store. I used whole, fresh ones, but see my variations for other types that have worked for me.
- Olive Oil – For sauteing. Avocado oil is fine, too.
- Garlic – Fresh garlic really pops in this dish, but I tried it with jarred minced garlic (use 1 teaspoon) and it was still amazing. Even 1/4 teaspoon of garlic powder can do the trick, though less well.
- Coconut Aminos – This is the base of the sauce, and my fave soy sauce substitute. You can use low-sodium soy sauce instead, but I particularly like coconut aminos with these shiitake mushrooms because it adds a hint of sweetness.
- Toasted Sesame Oil – Adds a rich, nutty flavor at the end. Regular sesame oil is okay, but the flavor is less intense.
- Sea Salt & Black Pepper – You may need a bit less salt if you opt for soy sauce instead of the coconut aminos (above).
- Garnishes – You don’t have to add them, but to me, a sprinkle of green onions and sesame seeds take this recipe from good to great.
How To Cook Shiitake Mushrooms
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Saute the mushrooms. Heat the olive oil in a cast iron skillet over medium-high heat. Add the shiitake mushrooms and saute, stirring occasionally, until the mushrooms soften and start to brown.
- Saute the garlic. Reduce heat to medium-low, push the mushrooms to the sides of the pan, and add the garlic in the middle. (You can add a little more oil if needed.) Sauté until fragrant, then stir the garlic into the mushrooms.
- Deglaze & simmer. Add the coconut aminos to the pan and use a wooden spoon to scrape the bottom. Simmer until the liquid sizzles away or absorbs into the mushrooms.
- Add finishing touches. Remove from the heat and stir in the toasted sesame oil, and season with salt and pepper to taste. I like sesame seeds and green onions for garnish.
My Tips For Texture & Easier Cooking
- Don’t submerge the mushrooms in water when you wash them. I either clean them with a damp paper towel, or run water over them briefly at low pressure with the cap facing down, so that it doesn’t soak into the gills. If your mushrooms get super wet, they turn out mushy and won’t brown well.
- Use a very large skillet with tall sides, preferably cast iron. Mushrooms take up a lot of space before they cook down, so they can overflow out of your pan if it’s not big enough. As for the material, I find that enameled cast iron like this (pictured above) cooks the mushrooms faster than nonstick, and browns them better because the moisture cooks away so fast. (Not to mention, the sunny yellow color of the one I have pictured here makes me happy.) If you use a nonstick skillet, you’ll need higher heat to avoid excess liquid, and the cook time may be longer.
- Preheat your oil before adding the mushrooms. It should shimmer and slide around the pan easily. If you skip this part, your shiitake mushrooms may end up soggy instead of beautifully caramelized.
- If the mushrooms still don’t fit in your pan, you can add half at first. Even my huge pan above was very full. If all the mushrooms just don’t fit in your skillet, add half first and let them cook down a bit, then add the rest. You can also use a Dutch oven if you don’t want to deal with the concerns of overflowing.
- Stir gently — I recommend tongs. The mushrooms can break rather easily when they are still raw, or tear as they get soft. I find tongs helpful to work with a full pan, plus they make it easier to turn the mushrooms and ensure each browns on both sides, without breaking them.
- Don’t stir constantly. Stirring every once in a while gives different pieces the chance to cook, but the caps need some time to soften as they touch the pan. Plus, you won’t get good browning if you stir all the time. The stems tend to stick out a lot at first, but they will fold over as they get soft.
- Reduce the heat if necessary. If you notice that your shiitake mushrooms have browned but are not soft yet, simply reduce heat to medium-low. You just don’t want it so low that the mushrooms cook in their own juices — we need those to sizzle away.
Shiitake Mushrooms (10-Minute Recipe)
My Asian-inspired shiitake mushrooms are tender, juicy, and packed with savory umami flavors. Make this easy recipe in just 10 minutes!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in an 11- or 12-inch cast iron skillet over medium-high heat for 2-3 minutes, until the oil shimmers and slides around the pan easily. Then, reduce the heat to medium.
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Add the shiitake mushrooms. Saute for 7-10 minutes, stirring occasionally but not constantly, until the mushrooms soften and start to brown. (Reduce heat to medium-low if they are browned but not yet soft.)
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Reduce heat to medium-low. Push the mushrooms to the sides of the pan and add the garlic in the middle. (You can add a little extra oil if the pan is very dry.) Saute the garlic for about 1 minute, until fragrant, then stir in with the mushrooms.
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Add the coconut aminos to the pan and use a wooden spoon to scrape the bottom. Simmer for 1-2 minutes, until the liquid sizzles away or absorbs into the mushrooms.
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Remove from heat. Stir in the toasted sesame oil, and season with salt and pepper to taste. Sprinkle with sesame seeds and green onions for serving, if desired.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you cook your shiitake mushrooms perfectly.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: I’ve been so happy with how well this shiitake mushroom recipe reheats and stays juicy! You can warm them up in a skillet over medium heat, but my microwave actually worked surprisingly well.
- Leftover ideas: The easiest way to use up extra shiitake mushrooms is to add them into vegetable stir fries or pasta dishes, but I was surprised at how interesting and different they were tucked into an omelette the next day! You can also toss them into soups (like my egg drop soup) or a pizza bowl for extra umami flavor.
- Note on nutrition info: I didn’t include the optional garnishes in these numbers, but they don’t make a huge difference.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Shiitake Mushrooms Recipe
Recipe Variations
- Sliced shiitakes – My cook time here is based on whole shiitake mushrooms, but feel free to use sliced mushrooms, which actually cook a bit faster. I mainly used whole ones because they were available and I didn’t bother to slice them, ha.
- Dried shiitakes – You’ll just need to rehydrate (soak) them in a bowl of water first. Then, squeeze gently and pat dry before proceeding with my recipe.
- Other types of mushrooms – You can certainly make my recipe with cremini or button mushrooms, if that’s what you’ve got.
- Onions – You can saute them together with the shiitake mushrooms, but I prefer to start them on their own for 5-7 minutes first, so they get more browning.
- Ginger – Sometimes I add some fresh grated ginger, about a tablespoon. I skipped it in my basic shiitake mushroom recipe, as it’s quite a bit of extra work. You can do a pinch of ground ginger as an easier option.
- Neutral flavor – If you’re not feeling the Asian-inspired flavor tonight, recently I swapped the coconut aminos with chicken broth and skipped the sesame oil. This gave me cozier vibes without giving up the juicy texture! I like this version when I’m serving it with simple chicken legs or steak.
What To Serve With Them
There are many ways to serve these sauteed shiitake mushrooms. Here are some of my favorites:
- Chicken – Teriyaki chicken with cauliflower rice is my combo du jour lately, but you can’t go wrong with my chicken stir fry, either. They also work well alongside my sesame kelp noodles.
- Beef – Try my saucy pepper steak, beef stir fry, or Thai beef salad. You can toss this shiitake recipe right into those, or serve it on the side.
- Veggie Bowls – The meaty texture of shiitake mushrooms is enough to be a vegetarian main course! Serve them over a bowl of rice (or my fried rice to jazz it up) with sauteed broccoli or roasted red peppers, avocado, cashews, and extra green onions. I love a drizzle of spicy mayo over these bowls!
- Protein Bowls – Make my suggested version above more hearty by adding sliced pork belly, sauteed shrimp, or flank steak.
13 Comments
Michelle
05 out of 5 🌟 Thank you for sharing! I didn’t add the coconut aminos or green onions so the garlic was toasted crisp and was a delicious compliment with the green beans.
Maya | Wholesome Yum
0I’m so happy you liked these, Michelle! They are perfect with green beans.
Mike
0Simple and quick recipe for excellent tasting shiitake mushrooms! I had these with steak and broccoli and they were a perfect addition.
Maya | Wholesome Yum
0Thank you, Mike! That sounds like a perfect dinner.
Carolyn Clark
0Hi Maya,
Was looking for a good shiitake recipe and came across your website. I am looking forward to trying it out…..but I also came across your comment about this wonderful cast iron frying pan you love so much.
When I tried to find out more information about this “frying pan” I wasn’t able to find any information on any of your links. Could you help me out here and share the information and where I can find this frying pan. You really piqued my interest.
Thank so much,
Carolyn Clark
Maya | Wholesome Yum
0Hi Carolyn, This is the pan I use and love. Are you outside the U.S. by chance? This is a pan here in the U.S. Let me know what you think when you try the shiitake mushroom recipe!
Martha
0Made it just as recipe was written. Excellent!
Maya | Wholesome Yum
0I’m so glad you liked these shiitake mushrooms, Martha! Enjoy!
Joyce
0Made these for dinner, and they were a hit! Tender, juicy, and bursting with umami. A new favorite for us!
Cheryl S
0The toasted sesame oil was a great addition to this easy recipe. A new favorite at our house!
Shar
0Are you looking for healthy and satisfying dish, try this SHIITAKE MUSHROOMS RECIPE. A very tasty, good looking delicious dish and a healthy one too. My family and friends loves it every time we have family picnic.
Emma D
0My new favorite side dish! Even my picky husband that doesn’t like mushrooms loved these!
Levi
0Quick and easy, took me 10 minutes! I love the savory umami flavors.