This simple Shiitake Mushroom Recipe works with any number of main dishes!
I love mushrooms. I wish my 20-year-old self could read that simple sentence. He would’ve freaked out. But it’s true—I truly love mushrooms now. A few years ago, one of my good friends made beef bulgogi on the grill with a sauce that I’m still thinking about. If you’ve never tried bulgogi, you really should! It’s a Korean BBQ dish that rivals American mainstays like ribs and chicken wings. Anyway, he also tossed in a generous portion of shiitake mushrooms. Now, I was used to the slimy mushrooms found on pizzas and thought all mushrooms were like that, but these were different—smoky, earthy, and so full of an incredible flavor that I couldn’t believe they were the same fungus I had avoided for years. Well, I was hooked. I began adding shiitake mushrooms to my stir-fries, stews, and even pasta.
This dish brings out the best in shiitake mushrooms, with their earthy flavor complemented by the mildly pungent garlic and green onions. The mushrooms develop a crisp, golden-brown exterior while remaining tender inside—you won’t find a slimy texture with these mushrooms. Best of all, the recipe is neutral enough that you can toss them in anything. Granted, you may prefer to swap the green onions for Italian parsley if you’re making pasta, but the recipe instructions remain the same. Whatever you enjoy these mushrooms on, I think your taste buds are in for a treat!
Are Shiitake Mushrooms Healthy?
Without a doubt! Shiitake mushrooms are a great source of fiber, B vitamins, vitamin D, and essential minerals like copper and selenium. Unless you are allergic to anything in this simple recipe, I wouldn’t change a single thing. This dish is vegan, Paleo, and keto.
Are Mushrooms A Vegetable Or A Fungus?
I often call mushrooms vegetables. I’m not alone in this. After all, just like veggies, they have an earthy, sometimes savory flavor when cooked, and they’re loaded with vitamins and minerals. Sounds like a vegetable to me! Of course, it doesn’t matter what I or anyone else thinks because mushrooms aren’t vegetables—they’re a type of fungus.
Mushrooms belong to an entirely different biological kingdom. You see, plants obtain their nutrients from the soil, water, and air. Meanwhile, fungi get their nutrients by breaking down organic matter, which is what gives mushrooms their unique flavor and texture. Do I still call mushrooms a vegetable? Yeah, sometimes—especially when I tell my kids to eat their veggies. Just don’t tell the mycologists!
How Do I Store Leftovers?
You can store your leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them up to 3 months, though some people don’t like what it does to the texture.
Serving Suggestions
These sautéed shiitake mushrooms are incredibly versatile. Add them to Easy Chicken Fried Rice, Pasta With Peas, or a hearty Paleo Grilled Beef Stir-Fry With Asian Almond Dressing. Speaking of beef, I love adding these mushrooms to a good, tender steak as well. And for you vegetarians and vegans out there, try the shiitake mushrooms with some Crispy Baked Tofu.
Recipe
Ingredients
- 1 pound shiitake mushrooms cleaned and sliced
- 2 1/2 tablespoons olive oil
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- 1/4 cup green onions chopped
Instructions
- Gently wipe the shiitake mushrooms with a damp paper towel to remove any dirt.
- Heat olive oil in a large skillet over medium heat.
- Add the mushrooms to the skillet and cook without stirring for about 3 minutes so they can brown. Stir and continue cooking for 2 more minutes.
- Add minced garlic and cook for 1 minute or until fragrant. Stir in salt and pepper.
- Adjust the seasonings as needed and serve immediately with green onions as garnish.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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