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Best Shiitake Recipes

Best Shiitake Recipes

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Top Rated Shiitake Recipes

Looking for something a little different? Rejuvenate your split pea soup with edamame, a flavorful Asian bean that gives a little twist to the classic green soup.

This classic recipe comes to us from NYC's The Woo, where Executive Chef Eli Martinez cooks up modern takes on iconic Korean dishes.Once you have all of the ingredients prepped, bibimbap is a fairly simple dish. We suggest making big batches of the components ahead of a dinner party or for weekday meal prep, and then assembling and cooking the dish will only take a matter of minutes.

Fragrant, juicy mushrooms are given an even more intense flavor thanks to the extra garlic and herbs.This recipe is courtesy of Martha Stewart.

This recipe for mushroom and vegetable pot pie is perfect for anyone on a plant-based diet who wants to get their meat-free pot pie fix. This recipe is courtesy of Blue Apron.

Somehow thanksgiving stuffing can be the best thing on the holiday table. I use winter squash combined with mushrooms to make a delicious dish for our celebration or for any day of the week.V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

This savory Japanese egg custard is the perfect comfort food for cold winter nights. Although the dish is traditionally made with gingko nuts and mitsuba, home cooks can toss in any of their favorite ingredients. In this recipe, I added shrimp and kamaboko, a fish cake with a bright pink lining. You can also substitute it with bite-sized pieces of chicken, or even crab meat.Click here to see What are Heirloom Eggs?

You will not be sorry you took the time to make your own stock. As you cook and are busy prepping vegetables and such, e.g., carrots, celery, onions, mushrooms, parsley, and thyme, rather than toss or compost the carrot tops and peels, celery ends and leaves, onion ends and cores, shiitake and button stems, thyme and parsley stems, and any other produce bits you collect, save them. (Skip vegetables like kale, cabbage, broccoli, or anything with a dominating flavor or color that you wouldn’t want in a mushroom stock — no beets!) — Shroom by Becky Selengut

This stir-fry recipe is simple and delicious. It's perfect for a quiet night at home, and lunch the next day!See all recipes for mushrooms.Click here to see Bountiful Basil Recipes.

True, anything with a cup of grated Grana Padano is going to taste good. But, to me, at least, that's a great excuse to indulge in some risotto, and this risotto does indeed have a cup of grated Grana in it. That's not all that's in it, though — delicate shiitake mushrooms and wilted Swiss chard are in the mix as well, and a topping of crisp-tender chopped chard stems lend a little crunch and a ton of visual appeal. After all, you eat with your eyes, too.Click here to see Swiss Chard: Not Just for Sides.

When it comes to creating a rich and balanced soup, the trick to keep in mind is always make sure you're developing layers of flavor. This starts with the broth and should be carried through to the garnishes. This miso soup begins with a simple kombu-based dashi (Japanese broth), then various flavors are added (soy sauce, ginger, Sriracha sauce, rice wine vinegar, and sake), followed by white miso, the main ingredients (tofu, shiitake mushrooms, kale, and sautéed scallions), and finally topped with a sprinkle of diced fresh scallions.Click here to see more Warm Winter Soup recipes.

Originally eaten by Buddhists in Chinese culture, this dish is served in most Chinese households during the first few days of the new year. There are regional differences depending upon which part of China your family originates from, but most of the dried ingredients remain consistent since they symbolize good luck. A number of the ingredients like the black fungus (fat choy), lily buds (jinzhen), and gingko nuts (bai guo) all symbolize wealth and good fortune. Eating vegetarian the first day of new year also symbolizes purification of the body and upholds the tradition of having no animal slaughter on the first day of the new year.Authentically, this dish contains 18 ingredients. The number symbolizes wealth and prosperity. The stew requires quite a bit of time for reconstituting, boiling, and braising. Most of the prep time is spent rinsing and soaking dried ingredients and then slowly braising the ingredients until the flavor melds.Click here to see The Ultimate Chinese New Year Dinner.

This savory egg bake can be assembled the night before you want to bake it making it a delicious solution for brunch or a quick weeknight dinner. The beauty of this dish is that you can use any ingredients you have on hand — replace the rosemary bread with leftover sourdough, swap mozzarella cheese for the Cheddar, or use shallots in place of the onion — use what works.Click here to see more easy recipes.

Sauteed Shiitake Mushrooms

When it comes to mushrooms, the shiitake is where it’s at! This variety is one of the most savory, meaty flavored mushrooms around: and it’s super versatile. Sauté them up as a side dish, or add them to stir fries, noodles, ramen…or even make them into bacon! This mushroom is great holding its own in a risotto, or acting as a supporting character for a mix of fungi on a pizza. Here’s more about it and a tasty recipe for simple sautéed shiitake mushrooms…which are insanely delicious, by the way.

Shiitake Ginger Broth Recipe

A well-flavored broth is a beautiful treasure! This broth can be sipped and enjoyed on its own, or used as a base or ingredient for other dishes like ramen, pastas, soups, and stews.


  • 2 cups organic dried shiitake mushrooms
  • 2 Tbsp organic shiitake mushroom powder
  • 1 tsp organic garlic granules
  • 1 1/2 tsp organic onion powder
  • 1 tsp soy sauce or tamari
  • 1 tsp Kiawe Smoked Sea Salt
  • 1/2 tsp organic Ginger Root powder
  • 5 cups vegetable stock, water, or a combination of stock and water + 4 Tablespoons water
  1. Mix together shiitake mushroom powder, garlic granules, and onion powder in a small bowl.
  2. Stir 4 Tablespoons water into the powders and stir to make a paste.
  3. In a medium saucepan on medium heat, scoop in paste and gently whisk with 5 cups stock until smooth and well combined.
  4. Add soy sauce and salt and bring to a simmer. Drop in dried shiitake mushrooms and allow to simmer for 30 minutes or more.
  5. Remove the shiitakes and use for Pickled Shiitake Mushrooms. See pro tip.
  6. Whisk in 1/2 teaspoon of ginger powder (more, if you like it extra zippy.)
  7. Ladle into bowls or mugs and garnish with fresh green onion or chives.

If you're using the shiitakes for the pickled mushroom recipe, you'll need to modify that recipe a bit. No need to rehydrate the mushrooms. And you'll be able to use 1 cup of this broth instead of 1 cup of soaking liquid when pickling them.


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Healthy Recipe: Shiitake Immune-Strengthening Soup

Can a mushroom a day keep the doctor away? Maybe! Low in calories and fat and cholesterol-free, mushrooms contain a modest amount of fiber and over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc, and a number of B vitamins such as folate, all of which play a vital role in immunity. So, heading into flu season it’s great to have a simple soup recipe up your sleeve to prepare when your next cold strikes!

This modern take on the traditional chicken soup is not only delicious, but also combines immunity-strengthening ingredients like shiitake mushrooms, bone broth, and ginger. These foods are not only bursting with flavor, but contain nutrients shown to promote strong immunity, lower inflammation, and help give you a dose of vitamins and minerals when you need it most.


2 tablespoons extra-virgin olive oil

½ jalapeño, seeds removed, green flesh minced

1–2 tablespoons ginger, peeled and minced

2 tablespoons garlic, minced

2 green onions, chopped (both green and white sections, but keep separated)

1 lb (500 g) shiitake mushrooms, wiped of dirt and sliced

2½ quarts (2½ liters) either vegetable broth or bone broth
2 tablespoons soy sauce

Juice and zest of 2 lemons

1 block (14 oz/400 g) soft tofu, cut into cubes


In a stockpot over medium heat, heat oil and swirl to coat the bottom of the pan. Add minced jalapeño, ginger, garlic, and the white part of your green onions, and sauté until soft and smelling delicious. Add mushrooms and sauté another 2 minutes, until softened.

Add stock and soy sauce to the pan, bring to a simmer, and cook for about 5 to 10 minutes to allow the soup to reduce slightly.

Add lemon juice, tofu, and carrots and cook gently for a further 2 to 5 minutes. Season to taste with pepper.

Ladle soup into your favorite bowl, garnish with remaining green part of onions, and lemon zest, and eat wearing cozy socks. Feel better knowing your cells are happy!


Powered by ESHA Nutrient Data, © 2020 ESHA Research, Inc.

This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.

Leandra Rouse

Leandra is a Fitbit coach and culinary nutritionist who has 20 years of experience helping her clients find joy in their health journey. She practices functional fitness as a fitness coach in the Discover section of the Fitbit app, as well as through her in-home personal training business. As a nutritional consultant to chefs, Leandra helps to develop and market wellness products and concepts. Over her career, Leandra has worked extensively with top Bay Area companies such as Fitbit, Airbnb, Asana, Gap, bobbie, Tipsy, and more, to create engaging wellness content and education programs. Leandra lives with her husband and two young girls on the Big Island of Hawaii, and loves the challenge of feeding and moving with her babies.

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Shiitake mushroom recipes

Aside from having a rather memorable name, shiitake mushrooms were broadly unknown by the British public up until fairly recently. Luckily, the growing interest in these flavour-packed fungi has seen shiitakes gracing supermarket shelves with increasing frequency. Thanks to their powerful umami flavour, shiitake are used in a variety of Chinese and Japanese dishes especially, and are the basis for many vegetarian forms of dashi stock.

Many of our chefs have noted this richly flavoured mushroom, and incorporated them into their food - to either add a rich, umami flavour, no matter the style of cuisine. Master of fusion Peter Gordon uses shiitake and cheese to make beautiful Mushroom fritter recipe, served up with Catalan escalivada, and again in his Pork belly recipe as a flavourful garnish. Graham Campbell complements his Duck breast recipe with piquant pickled shiitake, an ideal accompaniment to the rich meat.

Recipe Summary

  • 4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 teaspoons butter
  • 2 garlic cloves, minced
  • 4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
  • ½ teaspoon chopped fresh thyme
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon fresh thyme leaves

Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.

Heat pan over medium-high heat. Add butter to pan, swirling to coat cook 15 seconds or until foam subsides. Add garlic to pan sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

Wine note: Merlot can be as serious as many cabernets. It's also a natural with both red meat and mushrooms, making it a good partner for this dish. California's Paso Creek Merlot 2005 ($20) has flavors of dark cherry and smoke with a savory edge that will highlight the thyme, while firm, drying tannins balance the steak and buttery mushrooms. &mdashJeffery Lindenmuth

  • For the New Orleans-Style Remoulade:
  • 2/3 cup mayonnaise
  • 1 tablespoon Creole or stone-ground mustard
  • 1 tablespoon fresh juice from 1 lemon
  • 1 teaspoon hot sauce, such as Crystal or Tabasco
  • 4 scallions, white and light green parts only, finely chopped
  • 1 tablespoon capers, coarsely chopped
  • Kosher salt and freshly ground black pepper
  • For the Mushrooms and Sandwiches:
  • Vegetable or canola oil, for frying
  • 1 cup fine cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon plus 2 teaspoons kosher salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 pound shiitake mushrooms, stems trimmed
  • 4 (6-inch) lengths soft baguette, split lengthwise (see note)
  • Shredded iceberg lettuce and sliced tomatoes, for serving

For the New Orleans-Style Remoulade: In a small bowl, stir together mayonnaise, mustard, lemon juice, hot sauce, scallions, and capers. Season with salt and pepper. Refrigerate until ready to use. (Makes about 1 cup you can keep any leftover remoulade refrigerated in an airtight container and use it on sandwiches, as a dip, or on burgers.)

For the Mushrooms and Sandwiches: Fill a large pot with at least 2 inches oil and heat to 360°F. Line a wire rack with a double layer of paper towels.

In a pie plate or large shallow bowl, whisk together cornmeal, flour, salt, black pepper, and cayenne.

Wash 1/4 of the shiitake caps, and, while they are still dripping wet, dredge them in the cornmeal mixture.

Carefully lower the shiitakes into the hot oil (after a moment, they will bubble furiously, then settle back down). Fry, turning, until golden brown and crisp, about 3 minutes adjust heat to maintain an oil temperature of 340 to 350°F. Using a wire strainer, transfer mushrooms to the lined wire rack to drain. Sprinkle with salt. Repeat with remaining mushrooms, making sure they're very wet before dredging each time.

Spread the top half of each baguette piece with a generous amount of remoulade and layer with iceberg lettuce and sliced tomatoes. Pile each bottom half with the fried shiitakes. Close the sandwiches and serve.

Healthier Bacon: Shiitake Bacon Recipe

I thought it would be hard to do, but NO! It’s not. All you have to do is marinate those little shiitake goldmines in some maple syrup and liquid smoke.

It’s the heavens singing. You can have your bacon and eat it too!

Now you can top your black bean quinoa burger without guilt, toss some shiitake bacon into your vegan potato salad, or add it to this flavorful sweet potato hash!

For those who are weary of liquid smoke, you can easily swap it out for bourbon, though the smoky flavor will be a slightly diminished. It’s still very good, in my honest mushroom-hating opinion, but I feel like you aren’t getting the full shebang of bacon flavor without the liquid smoke.

  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice, juice
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
  • ½ cup chopped fresh basil, divided
  • 1/2 cup freshly grated Parmesan cheese, (1 ounce)

Bring a large pot of lightly salted water to a boil for cooking pasta.

Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.

Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving 1/2 cup cooking liquid.

Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the skillet toss to coat well. Serve immediately, garnished with remaining basil.

Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.


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