Sorry, due to website restrictions we are unable to display the requested shiitake mushroom. 5522847,6 21,6 L3,6 Z M3,13 C2. This post may contain affiliate links.
See my privacy policy for details. Shiitake mushrooms are so deliciously flavorful that I could eat them all day,they even have their own specific taste! Albeit, it may be an acquired one. But the shiitake mushroom has a new fifth taste: umami.
And you really do have to try them out to experience it! If you love fried mushrooms, try my Garlic Balsamic Sauteed Mushrooms or my fast and easy Teriyaki fried mushrooms. When you’re on the lookout for these mushrooms you’ll find two types to choose from: fresh and dried, but of course the fresh kind is always best. But if your recipe is going to lead with the mushrooms without any complementing sauces or flavors, it’s best to stick with the fresh variety which has a nicer texture. You can mitigate this mushy disaster by wiping your fresh mushrooms with damp, clean cloth instead of placing them under running water. You also remove the stems, which means you don’t have to wash these as much. This is one recipe you don’t’ want to rush.
The wonderful taste of these mushrooms comes from enzymes found in the mushroom flesh and it’s important to take your time with the cooking process so that these enzymes can release the maximum amount of flavor! Have a little patience and I promise your tastebuds will thank you for it. Add the mushrooms to your skillet, cook for 4-5 minutes until golden brown. Add water and cook until the water has evaporated and the mushrooms have shrunken and softened. If necessary, fry for an extra 2-3 mins. However, if you’re looking for another dish like pho, you can leave out the sauce and garnish with green onions.
Shiitake Mushrooms are Super Good for You Too! Not only are they mouthwateringly glorious, these mushrooms really are incredibly healthy! They’re high in fiber, low in calories, and contain lots of important vitamins. And of course, we can’t forget the health benefits of olive oil used in the cooking process too, which is full of antioxidants and essential fatty acids.
Tasty AND good for your health! And Don’t Let those Leftovers Go to Waste! If you have any leftover cooked shiitake mushrooms, they’ll last for up to 5 days in the refrigerator in a sealed container. I often double the recipe so that I have some leftovers to hand for the rest of the week!
More Recipes for You Mushroom Lovers If there is one food I love, it’s mushrooms! Where do you stand on these mushrooms? Don’t forget to PIN THIS RECIPE to your Side Dish board and remember to FOLLOW ME ON PINTEREST! Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Heat the olive oil in a medium skillet over medium heat. Add in the mushrooms and cook for 4-5 minutes, stirring and turning occasionally, until the mushrooms are golden brown. Add the water to the skillet and cook, stirring the mushrooms occasionally, until the water has evaporated and the mushrooms are softened and have reduced in size. If needed, fry for another 2-3 minutes to achieve this. If desired, stir in the oyster sauce and quickly stir it around to coat the mushrooms. If you are cooking for pho or another dish, you can skip the sauce and simply garnish with green onions.
We used these without the sauce in our pho. I find that as long as I remove most of the stem on the smaller ones, the remaining part is soft enough to eat after cooking. All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more. Please rate this recipe in the comments below to help out your fellow cooks! Enter your email below to get our recipes sent to your inbox when a new one is published! Karlynn Facts: I’m allergic to broccoli.
I’ve never met a cocktail that I didn’t like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there’s nothing more important than connecting with our loved ones around the dinner table! Recipe Tips Share a tip or comment! Hi, Good to know about shitake mushroom. The addition of the sauce at just the right time results in a yummy side dish that works really well over a bed of rice noodles or bok choy. Excellent simple and quick recipe !
I Cut then in strips and sauté them. My favorite is I immediately put them over a salad of baby greens, yummy ! So many words, not so much of a recipe. How this is in my my top search results? This site uses Akismet to reduce spam. Learn how your comment data is processed. Improvisation is an underrated cooking skill.