Emily Johnson
Shiitake mushrooms are a versatile ingredient that can be used in a variety of dishes, from sides to salads and sandwiches. They have a strong, earthy flavour and a wonderfully meaty texture when cooked. This recipe for sautéed shiitake mushrooms is a quick and easy way to prepare this ingredient, resulting in a tasty side dish that pairs well with a variety of entrées. With just a few simple steps, you can create a delicious and elegant dish that is perfect for any occasion.
| Characteristics | Values |
|---|---|
| Preparation time | 15 minutes |
| Cooking time | 5-15 minutes |
| Main ingredients | Shiitake mushrooms, butter, olive oil, garlic, parsley, salt, pepper |
| Optional ingredients | Wine, thyme, oregano, rosemary, green onion, vegetable broth, lemon |
| Equipment | Large skillet or frying pan, knife, colander |
| Storage | Refrigerate in an airtight container for 2-5 days, freeze in a ziploc bag |
| Reheating | Microwave or frying pan |
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What You'll Learn
Preparation: wipe or rinse mushrooms, slice, and discard stems
Preparing shiitake mushrooms for sautéing involves cleaning, slicing, and removing the stems. Firstly, wipe the mushrooms with a damp paper towel to gently remove any dirt. If the mushroom caps are particularly dirty, you can rinse them in a colander under cold running water.
Next, remove the stems from the mushroom caps. The stems can be removed by pulling them off gently with your hands, or by cutting them off with a knife. The stems have a tougher texture than the caps, so they are usually discarded, although they can be saved for making mushroom or vegetable stock.
Finally, slice the mushroom caps. For larger caps, slice them into pieces about 1/2-inch wide. Smaller caps, less than 1 1/2-inches in diameter, can be left whole. It is important to remember that mushrooms shrink when cooked, so there is no need to slice them too thinly.
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Cooking: heat oil and butter in a pan, add mushrooms, and cook
Cooking shiitake mushrooms is a quick and easy process. First, prepare your mushrooms. If they are whole, cut off the stems, as these have a tougher texture than the caps and will not cook as well. If the caps are very dirty, wash them in a colander under cold running water. If they are only a little dirty, wipe them with a wet paper towel. Slice the caps into thick slices, about 1/2-inch wide, leaving any smaller ones whole.
Now you are ready to start cooking. Heat butter and olive oil in a large skillet or frying pan over medium-high heat. Once the butter is melted and starts to sizzle, add the mushrooms. Leave them to cook without stirring for about 3 minutes to allow them to caramelize. Then, stir and cook for another 2 minutes.
At this point, you can add some wine for extra flavour. Cook for another 2 minutes, then stir in the garlic and parsley. Cook for a final minute, then season with salt and pepper. Enjoy your tasty, tender shiitake mushrooms!
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Seasoning: salt, pepper, garlic, and herbs like parsley
When sautéing shiitake mushrooms, seasoning is key. Salt, pepper, garlic, and herbs like parsley can all be used to add flavour to the dish.
Firstly, prepare your shiitake mushrooms by wiping them clean and slicing them. You can also remove the stems, which are edible but can be tough and fibrous.
Next, heat some butter or olive oil in a large skillet over medium heat. When the butter starts foaming, add the sliced mushrooms, along with salt and pepper. You can also add garlic at this stage for a sharp depth of flavour, or wait until the end of cooking to retain its raw flavour. Saute the mushrooms, stirring often, for about 3-7 minutes, until they are tender and lightly browned.
Once the mushrooms are cooked to your liking, you can add your herbs. Fresh parsley is a great option, as it is a delicate herb that will not overwhelm the other flavours. Simply sprinkle it over the mushrooms and serve. You can also garnish with additional herbs like tarragon or thyme, which pair well with the savoury, meaty flavour of the mushrooms.
Feel free to experiment with different seasonings and herbs to find your preferred flavour combination. For example, you could try using garlic powder instead of fresh garlic, or replacing the thyme with another herb like rosemary or parsley. You can also deglaze the pan with white wine, rice wine, or vinegar to add a tangy note to the dish.
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Wine: add white wine for extra flavour
Shiitake mushrooms are a versatile ingredient that can be used in a variety of dishes, from salads to sandwiches. They have a strong, earthy flavour and a wonderfully meaty texture when cooked.
When it comes to adding wine to your shiitake mushrooms, it is recommended to use white wine. This adds an extra layer of flavour to the dish. You can also use rice wine or red wine, such as a Chilean cab. The wine is added after the mushrooms have been sautéed. Here is a step-by-step guide:
Ingredients
- Shiitake mushrooms
- Butter
- Olive oil
- White wine
- Garlic
- Parsley
- Salt
- Pepper
- Optional: Additional herbs for garnish
Method
- Clean the mushrooms using a wet paper towel to gently wipe off any dirt. You can also rinse them in a colander and then use a paper towel to remove any remaining dirt.
- Slice the mushrooms. You can keep them whole, or slice them into bite-sized pieces.
- Heat butter and olive oil in a large skillet over medium heat. You can also use a cast-iron pan to increase the iron content of the dish.
- Once the butter is melted, add the mushrooms to the pan.
- Allow the mushrooms to cook without stirring or moving them for about 3 minutes. This will create a nice caramelization around the edges.
- Stir and cook for another 2 minutes.
- Add the white wine to the pan and cook for an additional 2 minutes. You can add about 1/4 cup of wine, or enough to lightly coat the mushrooms.
- Stir in the garlic and parsley.
- Cook for another minute or until the wine is reduced. Most of the wine will cook off, leaving about 1-2 tablespoons of liquid in the pan.
- Season with salt and pepper, and garnish with additional herbs if desired.
The wine adds a depth of flavour to the mushrooms and also helps to make the nutrients in the mushrooms more available to your body. This dish is a quick and easy side that can be served with a variety of entrées. Enjoy!
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Serving: reheat in a frying pan or serve cold
Once you've cooked your shiitake mushrooms, you can store them in an airtight container in the fridge for up to five days. If you want to eat them again as a side dish, you can reheat them in a frying pan to achieve the same fresh crispy flavours. You can also eat them cold, or add them to sandwiches, burgers, or steak.
If you want to freeze your cooked shiitake mushrooms, put them in a ziploc bag and thaw them when you're ready to eat. You can also reheat them in the microwave.
If you're looking for a quick and easy meal, sautéed shiitake mushrooms are a great option. They're versatile and can be served hot or cold, so you can make a big batch and enjoy them throughout the week.
Shiitake mushrooms are a healthy option, low in calories and high in protein and fibre. They also contain vitamins D and B6, copper, selenium, thiamin, riboflavin, niacin, folate, potassium, manganese, magnesium, iron and phosphorus. They have anti-inflammatory properties and are a good source of umami.
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Frequently asked questions
Sautéing shiitake mushrooms is easy. Start by cleaning the mushrooms with a wet paper towel and gently wiping off any dirt. Then, heat butter and/or olive oil in a large skillet or frying pan over medium-high heat. Add the mushrooms and let them cook without stirring for a few minutes to create a caramelized crust. Stir and cook for another 2-3 minutes. Season with salt and pepper, and add herbs like garlic, parsley, or thyme if desired.
Sautéing shiitake mushrooms is a quick process and can take as little as 5 minutes. However, depending on your desired level of doneness, you can cook the mushrooms for up to 15 minutes.
The basic ingredients you need to sauté shiitake mushrooms are olive oil or butter, and the mushrooms themselves. You can also add seasonings like salt and pepper, and herbs like garlic, parsley, or thyme to enhance the flavor.
Yes, you can reheat sautéed shiitake mushrooms. They can be stored in an airtight container in the refrigerator for up to 5 days. You can reheat them in the microwave or in a frying pan to regain their crispy texture.
