Laura Smith
Shiitake mushrooms are a type of edible mushroom that originated in East Asia and are now cultivated in Japan, China and Korea. They have a rich, meaty flavour and are used in a variety of dishes, including soups, sauces, and meat dishes. When preparing shiitake mushrooms, it is important to first clean them by rinsing or wiping them with a damp paper towel. The stems are typically removed as they are fibrous and tough, but they can be used to add flavour to broths or risottos. When slicing the mushroom caps, you can place them gill-side down on a cutting board and use a sharp kitchen knife to cut them into thin slices. Alternatively, you can stack the caps and slice them simultaneously.
| Characteristics | Values |
|---|---|
| Origin | East Asia, primarily Japan and Korea |
| Taste | Meaty, rich-flavored, earthy |
| Texture | Woody |
| Color | Dark brown caps, light brown gills |
| Cleaning | Rinse under running water or wipe with a damp paper towel |
| Stems | Inedible, fibrous, and tough. Remove by twisting or cutting with a sharp knife. |
| Cutting | Slice, chop into pieces, or use whole. Use a sharp kitchen knife or mandoline slicer. |
| Cooking methods | Grilling, roasting, microwaving |
| Recipes | Sukiyaki, mushroom galette, miso soup, mandu, cream of mushroom soup, cauliflower soup |
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What You'll Learn
Cleaning shiitake mushrooms
Shiitake mushrooms are cultivated and available year-round, but they do need to be cleaned before cooking. Here is a step-by-step guide to cleaning shiitake mushrooms:
Firstly, select the mushrooms with the thickest, firm, and dry caps. The gills on the underside of the mushroom cap should be dry and firm, and the mushroom should feel dry to the touch. Avoid any that feel soft or slimy. If you are buying from loose bins, this will allow you to select the cleanest mushrooms.
Next, use a damp paper towel, clean cloth, or soft-bristled brush to wipe away any visible dirt or debris. You can also use a salad spinner to clean multiple mushrooms at once. Place the mushrooms in the spinner and rinse under cold water for 30-45 seconds, gently moving them with your hands to remove dirt. Spin dry immediately to eliminate excess liquid. If you do not have a salad spinner, you can shake the mushrooms by hand to remove residual water.
If your mushrooms are still dirty, you can give them a quick rinse with cold water. Hold them in the stream for a few moments, then shake or spin them dry again. Make sure the mushrooms are completely dry before cooking.
Finally, remove the stems. To do this, pinch the stem where it meets the cap and slowly pry it away in the opposite direction that the stem is leaning.
Some people prefer not to rinse shiitake mushrooms with water. If you are sure your mushrooms are free of chemicals, you can simply wipe them clean with a dry paper towel. Alternatively, you can wash them with a vinegar-water mix.
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Removing the stems
To remove the stems from shiitake mushrooms, start by turning the mushroom over to expose the gills and stem. You can then gently pull the stem where it meets the cap, twisting it off. Alternatively, use a sharp paring knife to cut the stem off from the bottom of the gill—this is especially helpful if the stem is fibrous and tough. The stems are inedible but can be saved to flavour broth or risotto.
Once the stems are removed, place the caps flat on a cutting board, with the gills facing down. You can then slice the caps as desired with a kitchen knife. For example, you can cut them into thin slices, or stack them and slice them simultaneously.
If you are using dried shiitake mushrooms, soak them for several hours before preparing them. Dried mushrooms are more tender than dried sliced mushrooms. When preparing fresh shiitake mushrooms, gently wash them under running water or wipe the caps with a damp paper towel. Blot them dry with a paper towel or clean kitchen towel before slicing.
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Slicing the caps
To slice the caps of shiitake mushrooms, start by rinsing them under running water or wiping the caps with a damp paper towel. You can also use a colander to rinse the mushrooms and then let them air dry. Next, remove the stems by gently pulling or twisting them off. Alternatively, you can use a sharp paring knife to cut the stems off, as they have a fibrous texture that can be tough. The inedible stems can be saved for later use in vegetable or chicken stock, broth, or risotto.
Once the stems are removed, you can begin slicing the caps. Place the caps flat on a cutting board with the gills facing down. Using a sharp kitchen knife, cut the caps into thin slices. You can slice them individually or stack them up and slice them simultaneously. The thickness of the slices can vary depending on your preference and the recipe you are using.
It is important to note that shiitake mushrooms have a rich, earthy flavor, so a little can go a long way. When cooking with shiitake mushrooms, you can use salt, pepper, herbs, and spices to enhance their flavor. However, their rich flavor can also be enjoyed without any added seasonings.
Shiitake mushrooms are versatile and can be used in various dishes. Sliced caps are particularly suitable for side dishes, while smaller pieces are better suited for soups, stuffings, or sauces. You can also grill shiitake mushroom slices by brushing them with olive oil and placing them on a grill for 5 to 10 minutes.
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Drying the mushrooms
Drying shiitake mushrooms is a great way to preserve them for later use. The process intensifies their deep umami flavour, making them a popular ingredient in stocks, soups, and stir-fries. Here is a step-by-step guide to drying shiitake mushrooms:
Clean the Mushrooms
Start with fresh shiitake mushrooms and wipe them clean with a damp towel. Avoid washing them under running water as they are porous and can become soggy.
Prepare the Mushrooms for Drying
Slice the mushrooms into 1/4-inch pieces. You can also leave them whole, but slicing will reduce the drying time and make rehydration easier later on.
Air-Drying
Place the sliced or whole mushrooms in a container that allows for good airflow, such as a mesh colander or a baking rack set on a baking sheet. Do not overcrowd the mushrooms. Place them in a well-ventilated area, preferably with sunlight, and allow them to air dry for 7 to 10 days. The drying time will depend on the humidity levels and the size of the mushrooms.
Oven-Drying
If you want to speed up the drying process, you can partially dehydrate the mushrooms in the oven. Preheat your oven to 170°F (or the lowest temperature setting if it doesn't go that low) and place the mushrooms on a drying screen or a baking rack in the oven. Prop open the oven door slightly with a wooden spoon to allow moisture to escape. Dehydrate the mushrooms for 2 to 3 hours, or until they are dry to the touch and do not give when squeezed.
Storage
Once the mushrooms are completely dry, store them in airtight containers or jars. They can be stored in a cool, dry place for up to 2 years and rehydrated in warm water whenever needed.
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Recipes with sliced shiitake mushrooms
Sliced shiitake mushrooms can be used in a variety of recipes, including those for soups, salads, pasta, stir-fry, ramen, grilled dishes, and more. Here are some ideas for recipes with sliced shiitake mushrooms:
Sautéed Shiitake Mushrooms
This is a quick and easy recipe that can be prepared in just 15 minutes. Start by cleaning the mushrooms with a wet paper towel to remove any dirt. You can also rinse them under running water, but avoid soaking them as they absorb water easily and can become chewy when cooked. Remove the stems, which are fibrous and tough, by twisting them off or cutting them with a sharp knife. The stems can be saved to make broth or to flavour risotto. Slice the caps as desired and set them aside.
In a large skillet over medium heat, melt some butter and olive oil. Once hot, add the sliced mushrooms and let them cook without stirring for about 3 minutes to achieve a nice caramelization. Stir and cook for another 2 minutes. At this point, you can add some wine and cook for an additional 2 minutes. Finally, stir in some garlic and parsley and cook for 1 minute. Serve immediately with a garnish of herbs and a sprinkle of salt and pepper.
Baked Shiitake Mushrooms
Preheat your oven to 400°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper. In a large bowl, whisk together olive oil, vinegar, kosher salt, black pepper, garlic powder, and dried thyme. Add the sliced shiitake mushrooms and toss to coat them evenly. Spread the mushrooms on the prepared baking sheet and bake until tender, which should take about 20 minutes. Garnish with chopped parsley and serve.
Shiitake Mushroom Soup
Shiitake mushrooms can be used in a variety of soups, such as miso soup, cream of mushroom soup, or a simple soup with chicken and pickles. For miso soup, make a vegetarian dashi by soaking dried shiitake mushrooms, then add sliced fresh shiitake mushrooms, miso, tofu, and scallions. Alternatively, create a creamy soup by blending cauliflower and topping it with shiitake bacon, made by roasting sliced shiitake mushroom caps with sesame or olive oil.
Shiitake Mushroom Stir-Fry
Shiitake mushrooms are a great addition to stir-fries. Simply slice the mushrooms and cook them in a wok or large pan with your choice of vegetables, proteins, and sauces. They can also be added to fried rice for a tasty texture and flavour.
Other Ideas with Sliced Shiitake Mushrooms
- Pizza topping: Sliced shiitake mushrooms can add a savoury flavour to your pizza.
- Quesadillas: Use the mushrooms as a filling with cheese and other ingredients.
- Burger or sandwich topping: Pile sliced mushrooms over a burger patty or sandwich, and melt some cheese on top.
- Pasta: Chop the mushrooms and stir them into your favourite pasta dish.
- Salads: Use sliced shiitake mushrooms as a topping for green or vegetable-based salads.
- Ramen: Add sliced shiitake mushrooms to boiling water for ramen, ensuring they are soft before adding the noodles.
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Frequently asked questions
First, rinse them under running water or wipe the caps with a damp paper towel. Remove the stems by twisting them off or cutting them off with a sharp knife. Place the caps flat on a cutting board and slice them with a kitchen knife.
The stems are fibrous and inedible, but don't throw them away! You can use them to add flavour to broths, risottos, or soups.
You can slice, chop, or use shiitake mushrooms whole. Smaller pieces are best for soups, stuffings, or sauces, while slices are good for side dishes. You can also grill shiitake mushrooms by brushing them with olive oil and grilling for 5-10 minutes.
