Laura Smith
Shiitake mushrooms are a versatile ingredient that can be used in a variety of dishes, from salads to sandwiches. They have a strong, earthy flavor and a meaty texture, making them a great vegetarian alternative to beef or pork. When sautéing shiitake mushrooms, it is important to first clean and slice the mushrooms, removing the stems as they can be tough to eat. The mushrooms are then cooked in a pan with butter, olive oil, and seasonings such as garlic, parsley, and pepper. Some recipes also include wine, which is said to enhance the medicinal value of the mushrooms. The key to successful sautéed shiitake mushrooms is patience, allowing the mushrooms to cook undisturbed for several minutes to achieve a caramelized texture and flavor.
| Characteristics | Values |
|---|---|
| Preparation | Rinse the mushrooms and wipe away excess dirt with a paper towel. Cut off and discard the stems. Slice the caps into bite-sized pieces. |
| Ingredients | Shiitake mushrooms, butter, olive oil, white wine (optional), garlic, parsley, salt, pepper, onion (optional) |
| Cooking Method | Heat butter and garlic in a pan until the butter is melted and the garlic starts to sizzle. Add the mushrooms and sauté for 3-5 minutes, stirring occasionally, until they are lightly browned. Season with salt and pepper, sprinkle with parsley, and serve. |
| Tips | Be patient and let the mushrooms cook without disturbing them to get a good sear and caramelization. Add wine to enhance the flavor and make the nutritional benefits of the mushrooms more available to your body. Use a cast-iron pan to increase the iron content. |
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What You'll Learn
Preparation: Clean and slice the mushrooms
Preparing shiitake mushrooms for sautéing involves cleaning and slicing them. First, remove the stems from the mushroom caps by gently pulling them off with your hands. You can save the stems to make mushroom or vegetable stock later. Next, inspect the mushroom caps for dirt. If they are visibly dirty, rinse them in a colander under cold running water, then pat them dry with a paper towel. If there are only a few specks of dirt, simply wipe them off with a damp paper towel.
Once the mushroom caps are clean, place them on a cutting board. Slice the larger caps into pieces about 1/2 inch wide. Smaller caps, with a diameter of less than 1 1/2 inches, can be left whole. The thickness of the slices will impact the texture of the mushrooms when cooked, so consider whether you want thicker, meatier slices or thinner, more delicate ones.
If you are using dried shiitake mushrooms, soak them in hot water before slicing and cooking. Dried mushrooms may also have tougher stems, so it is recommended to taste them before serving to ensure they are edible.
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Cooking: Use oil, butter or broth
When cooking shiitake mushrooms, it is best to use a frying pan. Start by heating oil, butter, or broth in the pan over medium-high heat. If using oil, olive oil is a good choice. If you want to use butter, it is best to combine it with garlic and heat the pan until the butter is melted and the garlic starts to sizzle.
If you are using dried shiitake mushrooms, soak them in hot water before cooking. If you are using fresh shiitake mushrooms, clean them first. Most of the dirt will be on the stems, so cut them off and throw them away before washing the mushroom caps. If the caps are very dirty, wash them in a colander under cold running water. If they are mostly clean, wipe off any dirt with a wet paper towel. Then, slice the caps into bite-sized pieces.
Once your pan is hot and your mushrooms are prepared, it's time to add the mushrooms to the pan. Cook the mushrooms for several minutes without disturbing them to allow them to caramelize. If using butter and garlic, add the mushrooms to the pan and sauté for 3 to 4 minutes, turning them until they are lightly browned. If using oil, add the mushrooms and seasonings, and cook for about 5 minutes, stirring every minute, until the mushrooms are tender. If using broth, add the mushrooms and bring the broth to a boil. Then, cover the pan, turn the flame down, and let the mushrooms simmer until most of the broth has evaporated.
If desired, you can add other ingredients to the pan during the last few minutes of cooking. Shiitake mushrooms pair well with Asian-style seasonings like soy sauce, ginger, and sesame. They also taste great with garlic, shallots, and parsley. For extra flavor, add a splash of wine to the pan during cooking. Just be sure to cook the wine for at least 10 minutes to allow the alcohol to evaporate.
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Seasoning: Salt, pepper, garlic, parsley and wine
To sauté shiitake mushrooms with a seasoning of salt, pepper, garlic, parsley and wine, you can follow this recipe.
First, clean the mushrooms. If you have bought whole shiitake mushrooms, cut off the stems first, as these are not needed for the recipe. You can then wash the mushrooms in a colander under cold running water, or wipe off any dirt with a wet paper towel. Next, put the mushroom caps on a cutting board and slice them.
Now you are ready to start cooking. Heat some butter and olive oil in a large skillet over medium heat. Once hot, add the sliced shiitake mushrooms. Let them sit on medium heat without stirring for about three minutes to allow them to caramelize. Then, stir and cook for another two minutes.
Next, pour in the wine and cook for a further two minutes. Then, add the garlic and parsley and cook for another minute. Season with salt and pepper, and garnish with additional herbs if desired.
You can also add some vinegar to the dish. If so, add it after the garlic and parsley, and cook for another minute, scraping up any browned bits, before seasoning with salt and pepper.
This recipe is a quick one, so it is a good idea to prepare all of your ingredients before you start cooking. You can store any leftovers in an airtight container in the refrigerator for up to four days.
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Cooking time: 3-5 minutes on medium-high heat
To sauté shiitake mushrooms, start by removing the stems from the mushroom caps and gently wiping away any dirt with a wet paper towel. If the mushroom caps are very dirty, rinse them in a colander under cold running water. Once clean, slice the caps into bite-sized pieces.
Heat a tablespoon of olive oil in a 10-12 inch skillet or frying pan over medium-high heat. Place the sliced mushrooms in a single layer in the pan and sprinkle with salt. Cook the mushrooms undisturbed for 3-5 minutes, until they are golden brown on one side. This step helps to develop a good sear.
You can also add other ingredients to the pan, such as garlic, shallots, and parsley, for additional flavour. However, it is important to add garlic during the last minute or so of cooking to prevent it from burning and giving the dish a bitter taste.
Shiitake mushrooms have a strong, earthy flavour and a meaty texture. They are a versatile ingredient that can be served as a side dish, topping, or vegan main course.
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Serving: Enjoy hot or cold
Sauteed shiitake mushrooms are incredibly versatile and can be served hot or cold. They can be enjoyed as a side dish, a vegan main, or as part of meal prep. They are a great addition to rice and pasta dishes, sandwiches, burgers, and steak.
If you want to serve them hot, simply saute the mushrooms in a pan and enjoy them straight from the pan. You can also add them to a dish with other ingredients, such as greens, cooked Farro, a fried egg, parmesan cheese, and chives.
For a cold serving suggestion, you can prepare the mushrooms in advance and store them in the refrigerator for up to five days. When ready to serve, take them out of the fridge and enjoy them cold, or reheat them in a microwave if you prefer them warm.
Additionally, you can freeze cooked shiitake mushrooms in a ziplock bag and thaw them when you're ready to eat. This option is great if you want to prepare a large batch and enjoy them over a more extended period.
No matter the serving temperature, sauteed shiitake mushrooms are a delicious and versatile addition to your meals, offering a unique earthy flavor and meaty texture.
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Frequently asked questions
You will need shiitake mushrooms, butter, olive oil, garlic, and parsley. You can also add white wine to give the mushrooms an extra kick.
If you have bought whole shiitake mushrooms, cut off the stems and discard them as they are tough to eat. Rinse the mushrooms in a colander and wipe away any excess dirt with a paper towel. Slice the caps into thick pieces about 1/2-inch wide, leaving any smaller caps whole.
Heat butter and garlic in a pan until the butter is melted and the garlic starts to sizzle. Add the mushrooms and sauté for 3 to 5 minutes, turning until lightly browned. Season with salt and pepper, sprinkle with parsley, and serve.
Sautéed shiitake mushrooms can be stored in the refrigerator for up to 5 days. You can reheat them in the microwave or eat them cold. You can also freeze them in a ziploc bag and thaw them when ready to eat.
