Shiitake mushrooms Recipe is sautéed with onion and garlic until soft and caramelized in this Shiitake Mushrooms Recipe. Learn how to cook shiitake mushrooms for a quick side dish that gives a particular touch to your main dish and only takes 20 minutes to prepare.
These sautéed shiitake mushrooms are delicious right out of the skillet, on pasta, like a burger or pizza topping, scrambled into eggs, or served alongside a juicy grilled steak, pork chops, or chicken.
Shiitake Mushrooms Recipe
I’m showing you how to Cook shiitake mushrooms Rcipe. It is a simple sauteed shitake mushroom recipe that is so easy and insanely delicious. Shitake mushrooms are among the most popular cultivated varieties of speciality mushrooms, so you can usually find them right in your grocery store.
Not only are they packed with vitamins and minerals, but they have this beautiful, delicious, earthy, umami flavour and a meaty texture. So they are not only nutritious but delicious as well.
Sometimes you’ll find them presliced at the grocery store so they’ll look just like this, in which case you would not have to do any preparation.
But if you’re buying your shiitake mushrooms whole, they’re going to look like this, and you want to make sure that they’re nice and firm and plump. You don’t want them to be slimy or to have any wrinkles on them. Now note that shiitake mushrooms can be a bit pricey. £1, which is what I have here, cost?
1099 at our local grocery store. So definitely a little bit of a treat, but if it’s an option, they are 100% worth it.
Shiitake Mushrooms Recipe Ingredients
- One tablespoon of olive oil
- 1 pound cleaned, trimmed, and sliced shiitake mushrooms
- 1/4 cup onion, chopped
- Two garlic cloves, minced
- sliced green onion, salt, and pepper
- Heat the oil in a large nonstick skillet over medium heat.
- When the oil is hot, add the shiitake mushrooms and fry, turning regularly, for about 15 minutes, or until the mushrooms are golden brown.
- Sauté for another five minutes with the onion, garlic, salt, and pepper, just long enough to soften the onions and garlic.
- Serve with chopped green onion on top! Enjoy.
Serving: 1serving | Calories: 74kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g |
Trans Fat: 1g | Sodium: 11mg | Potassium: 358mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
How To Make Shiitake Mushrooms Recipe (Procedures)
To prepare the mushrooms, the first thing that I do is trim the stems off. They tend to be a bit Woody, so they’re not edible, but you don’t have to discard them. You could save them along with some other veggie scraps and make a vibrant, beautiful vegetable broth.
Then, I like to wipe them down with a wet cloth to make sure they’re nice and clean. After that, you could run it all under some cold water, but if you do that, do it quickly because mushrooms are very porous, and you don’t want them to become waterlogged.
Then from here, I’m just going to slice them up and set them aside. Now for this recipe, I’m also going to dice up a little bit of white onion, just a couple of tablespoons, and then a couple of cloves of garlic as well. Okay.
I’ve got a nice big cast iron skillet heating up over medium heat to cook my shiitake mushrooms.
They’re super affordable, and they last a lifetime. But you could use any saute pan that you love or that you have on hand.
Once the oil is hot, I will toss in the mushrooms and then just let them start to Cook. I let them go for about three or four minutes, and then I’m going to stir them overall gently; these mushrooms are going to Cook somewhere between 15 and 20 minutes, and I’m going to stir them every couple of minutes, every three to four minutes. So you want to give them time to brown and set up in the pan.
But you also want to keep them moving. Now the mushrooms have a lot of liquid in them so that liquid will be evaporating out of the mushrooms, and that’s what we want to happen because we need that liquid to go away to get a nice Browning on the mushroom.
They’ve been in the pan for about 15 minutes. They’re just about ready to be finished off, so what I do from here is I add in a couple of tablespoons of diced onion, chopped up the garlic, a big pinch of sea salt, and a little bit of black pepper, stir that around one more time.
I let this go just for about two or three minutes, and that’s why I like to cut the onion and the garlic so small because we’re just using them to finish, so they’re not only adding flavour, but they’re adding a bit of texture as well. These are looking so good from here.
I’m just going to shut the heat off let them cool down a bit, and I love to finish them with just a little bit of chopped scallion to add a pop of colour.
Shitake. Mushrooms have this rich, deep, earthy, umami flavour and this meaty texture. They are, of course, delicious, just as they are eaten on their own. Sometimes I love to toss them on top of a salad. You can mix them into your eggs put them in your favourite bootable or grain bowl.
I mean, the options are truly endless, but I do want to invite you to give them a try at least once because they are to die.