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Shiitake Mushrooms Recipe – sautéed in a pan on the stove top with onions, salt and pepper.
With their rich and earthy flavor, they are perfect for a side dish, or to add to risotto, mashed potatoes or grain bowls.
These quick and easy one pan shiitake mushrooms make a delicious addition to any steak or chicken, but they also taste great on their own.
Mushrooms, like oyster, shiitake, white button or portobello, are low in carbohydrates, making them also a keto-friendly food.
Stove top Shiitake Mushrooms
What are shiitake mushrooms?
Shiitake mushrooms are one of the most popular mushroom variety worldwide. They have a rich, savory and meaty taste and great health benefits.
Shiitake mushrooms have one of the highest amounts of natural copper, a mineral that supports healthy blood vessels, bones, and immune support. In fact, 1/2 cup of shiitake mushrooms gives you 72 percent of your daily recommended intake (DRI) of this mineral. The mushrooms are also a rich source of selenium, providing 33 percent of your DRI.
Shiitake in recipes:
These mushrooms taste best when cooked, but you can certainly have them raw (just make sure, they are well cleaned). I’ve seen some salad recipes call for raw shiitake mushrooms.
The best and of course the easiest way to prepare them is to sautée in some oil or butter or a combination of both on the stove top.
Then cooked their umami flavor develops and in combination with their earthy, meaty taste, they taste amazing.
Other ways to cook them include oven roasting or boiling them.
How to prepare?
- You don’t need to wash or soak shiitake mushrooms. Just wiping them with a damp paper towel is enough. Sometimes, if they are very dirty, I do wash them under running water. They are porous and we don’t want them to absorb a lot of water, if washed.
- There is no need to peel the mushrooms either. The whole mushroom is edible, the skin is not too thick.
- Do you discard the stems? – Most recipes suggest discarding the stems before cooking, as they are tough and don’t have a pleasant taste. If mushrooms are on the smaller size, I sometimes slice the stems thinly and use them in recipes.
- Sautéeing – as I’ve mentioned already, the easiest way to prepare these mushrooms is to sautée them on the stove top, until soft and golden brown.
- Storing – if mushrooms are uncooked, store in an air-tight container in the fridge for up to 1 week. For cooked mushrooms, store in an air-tight container in the fridge for up to 5 days.
What to serve with?
You can serve these mushrooms on their own or add to soups, pastas, sandwiches, bruschetta, steak or chicken.
- Air Fryer Ribeye Steak – serve with steak
- Baked Split Chicken Breast – these go well with baked chicken breast
- Balsamic Brussel Sprouts And Chicken Quinoa Bowls – add to grain (or grain-free) bowls
- This Tender London Broil from Seasonal Cravings tastes amazing, if you take the extra steps to prepare it. It pairs well with mushrooms and other veggies.
More Mushrooms Recipes:
Shiitake Mushrooms Recipe
Video
Ingredients
- 2 tbsp olive oil
- 1 lb shiitake mushrooms, washed, pat dried and cut into strips
- 1/2 small yellow onion, sliced
- Salt and pepper to taste
- Green onions, parsley for garnishing
Instructions
- Clean mushrooms with a tamp paper towel.
- Discard the stems.
- Cut into bite sized pieces.
- Slice onions.
- Heat olive oil over medium-high heat in a cast iron pan on the stove top.
- Add mushrooms and onions. Cook for 10 minutes, stirring frequently. Season with salt and pepper. Cook for another 3-5 minutes, until the liquid has evaporated and mushrooms are soft and golden brown.
- Garnish with parsley and green onions. Add more salt, if needed.
- Store in an air-tight container in the ridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
An airtight container for fresh mushrooms is a terrible idea, store in a paper bag with a plastic bag loosely wrapped around that. There is no nutrition in a raw mushroom, our bodies lack the enzymes needed to break down the raw chitin that makes up the cell wall of the mushroom. Sincerely a 22 year mushroom farmer.
My father made this back in the day!Still one of my favourites on a cold day