This easy and fresh shiitake mushroom recipe is pan fried with black pepper and fresh rosemary. Shiitakes are delicious as a side dish or topped over pasta, toast, stirfrys or steak.
This shiitake mushroom recipe has a little heat from the black pepper but is balanced with a hint o' sweet from the balsamic vinegar, and a bit of savory from the fresh rosemary.
Don't like spicy foods? Cool - omit the black pepper altogether or just add less of it.
What are Shiitake Mushrooms?
Shiitake mushrooms are native to warm and humid climates of Southeast Asia. They grow on clusters of decaying deciduous trees.
Having said that, shiitakes are also grown all over the world. There is a local farm near my hometown of Charleston, SC.
Shiitakes are hearty, chewy, earthy, and rich mushrooms. They have a ton of flavor and are sold fresh or dried.
This shiitake recipe uses fresh mushrooms.
Unlike button or cremini mushrooms, shiitakes don't release a lot of water when cooked and are also not "spongy" like button mushrooms.
How To Cook Fresh Shiitake Mushrooms
Mushrooms and water don't mix because water makes mushrooms soggy. Use a paper towel or a damp paper towel to remove any dirt or debris off of the shiitakes.
Slice off tough shiitake mushroom stems. Most people cut the stems off and discard them. I prefer to eat the chewy stems if they are young and more tender. Use older and tougher stems for broth or throw away.
Add sliced shiitake mushrooms to a medium high pan with a little oil.
Cook shiitakes until golden brown (~4-5 minutes), stirring once or twice.
Don't disturb the pan too much or the mushrooms will steam and not brown.
Add a little oil or turn down the heat if the pan is dry before the shiitakes brown and crisp up.
Add salt, black pepper, and herbs to taste.
Variations on This Fresh Shiitake Mushroom Recipe
Don't like black pepper? Skip it.
Don't have fresh rosemary? Use dry rosemary. My rosemary for the video was the last from my garden. Instead of throwing in "dreg" sprigs, I decided to chop the rosemary. Chop it up if you prefer it that way 🙂
Use any fresh or dry herb for this shiitake mushroom recipe: thyme, sage, parsley, whatever!
Don't like or have balsamic vinegar? Skip it or throw in the juice from half a lemon instead.
Easy Shiitake Mushroom Recipe FAQ
Most cooks cut the stems off shiitakes because they can be tough. I prefer the chewiness of the younger stems, but remove tougher and older bulb ends if it's a large stem. Stems can be used to make stock / broth.
Shiitake mushrooms are chewy, earthy, rich, and meaty. They have a lot of flavor and texture.
Shiitake mushrooms are very versatile. This recipe is delicious over buttery toast or as a side dish or topper over steak. Add shiitakes to your favorite stirfry or bowl of pasta.
Serving Suggestion
Serve this easy Shiitake Mushroom recipe with one of these complementary dishes to round out your meal:
You May Also Like
Like Mushrooms? You may also like these Mushroom based Recipes:
Things In My Kitchen:
- Fresh Pepper Mill / Grinder - Any pepper mill will do. I have a Vic Firth and this company bought them. Just get one where you can adjust the coarseness of the grind. Fresh ground black pepper kicks your game up a notch.
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Easy Shiitake Mushrooms with Black Pepper
EatSimpleFood.com
This easy, healthy, and fresh vegetarian shiitake mushroom recipe is cooked with fresh rosemary, black pepper, and a wee bit of balsamic vinegar. It is delicious as a side dish or over pasta, toast, or steak.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 8 stems rosemary, divided (optional)
- 1 lb shiitake mushrooms, sliced - tough stems removed
- ½ teaspoon salt
- 2 tablespoon balsamic vinegar
- ¼ teaspoon fresh black pepper
Instructions
- Clean the mushrooms with a paper towel if needed.
- Bring a large pan to medium high heat. When hot add the olive oil.
- Place 5 of the rosemary springs in the olive oil and let it lightly sizzle for ~ 30 seconds.
- Add sliced shiitake mushrooms and salt.
- Cook ~ 3-5 minutes or until mushrooms have lost any water and starting to brown. You may hear the mushrooms "squeeking" as they cook because the pan is so hot. This is normal.
- Add the vinegar and expect some sizzle and steam.
- Add the black pepper - start with ¼ teaspoon and taste. If you like it hotter, add additional black pepper. Add less black pepper if desired.
- Cook ~ 1 minute or until all the balsamic has soaked in or evaporated.
- Remove the rosemary stems and garnish with fresh rosemary sprigs so your dish looks pretty. Happy Eating! Beckie
Notes
- Don't like pepper? Skip it.
- Don't have fresh rosemary? Use dry rosemary.
- My rosemary for the video was the last from my garden. Instead of throwing in "dreg" sprigs, I decided to chop it up. Chop it up if you prefer it that way 🙂
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