How to Prepare Shiitake Mushroom

How to Prepare Shiitake Mushroom

If you are here to learn how to cook shiitake mushrooms, then you are in the right place. I will show you the safest, easiest way to prepare, clean, and cook natures most umami-rich food. Plus, I will share my favorite easy Shiitake Mushroom Recipe later in this post. Most of us looking to cut down on meat in our diets will find that we end up cooking with mushrooms, and shiitake mushrooms are the best!

This popular vegetarian meat substitute has a meaty, woodsy flavor, making it an excellent addition to ramen, stir-fries, pasta, and risotto recipes.

You can find our favorite supplements containing Shiitake Mushrooms on the following page of our website to learn more.

Best Shiitake Mushroom Supplement

How Healthy are Shiitake Mushrooms?

If you are wondering whether or not Shiitake mushrooms are healthy, the answer is an emphatic “yes!”. These tiny nutritional powerhouses are low in fat and calories, while being packed with fiber and important minerals that may be harder to get elsewhere. While not high in protein, providing 2.3 grams per cup, they are rich in all essential amino acids. They are also valuable sources of B vitamins, copper, iron, and selenium.

Using Dried Shiitake Mushrooms to Cook

Dry Shiitake mushrooms are the truffles of East Asian cuisine. They are used to make rich veggie broths for ramen, and are added to soups and stir-fries. When dried, these mushrooms have a different texture and flavor than the fresh Shiitake mushrooms. They are also cooked and roasted in different ways. To prepare dried Shiitake mushrooms, rinse them under cold tap water first, then cover with boiling water.

Cover the bowl with a tea towel to keep the steam out. They will expand up to double the size. Drain them and chop them, discarding any hard stems, then use in recipes. Be sure to keep any leftover soak liquid. It makes an excellent addition to a risotto, or a wonderful broth topping.

How to Clean and Prep Shiitake Mushrooms for Cooking

Wash mushrooms in cold water, or wipe with a wet paper towel. Remove the stems with a paring knife. They are just too hard to remove. Save them for using in stock. Cut the the cap of the mushroom off into thick slices.

Next, we are going to talk about using your Shiitake mushrooms in one of my favorite recipes.

My Favorite Shiitake Mushroom Recipe

Now that you have prepared the Shiitakes, it is time to prepare the cooking. Let’s check out the ingredients we’ll need:
Ingredients (1 person):

  • 2 tablespoons vegetable oil
  • 1 pound shiitake mushrooms
  • 1 tablespoon sesame oil
  • 2 cloves garlic minced
  • 3 tablespoons brown sugar
  • ¼ cup tamari
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Heat up some olive oil in a large skillet. Add all the mushrooms to the pan. Do not worry if the pan seems crowded; mushrooms will shrink down very rapidly.

Saute them for 5-7 minutes, or until they release all of their juices and start turning golden.

Remove the mushrooms from the skillet, and place in a bowl.

Heat up the sesame oil in that same pan, saute the garlic for 1 minute. Add in your brown sugar, and saute until it starts to become gooey and caramelized.

Now, add soy sauce, mirin, spicy chili powder if using, and cornstarch slurry. Simmer until your sauce starts getting thick and shiny. Return mushrooms to pot, give it all a nice mix. Continue to cook until the sauce is thick and shiny, and the mushrooms are heated through. Serve over rice, garnished with sesame seeds and finely chopped spring onions.

You can also find another one of our favorite recipes here:

Frequently Asked Questions

Can You Eat All of a Shiitake Mushroom?

Most recipes will tell you to throw out the woody stalk because it is way too stringy. However, you can keep the stem for using in the stock.

Do you need to peel the Shiitake mushrooms?

No, you just wash them and wipe with paper towels before you cook.

Additional Resources:

Shiitake mushroom allergic reaction

Shiitake mushroom extract for hpv

About the author

Bruce Wilson

I've studied Mycology and Forest Pathology and love creating content to help other learn more about my passion. Follow along as I continue to explore the amazing world of functional fungi!

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