This Asian mushroom recipe contains no butter, no creams, just mushrooms, myself, and I. Sometimes I crave gluten free mushroom recipes because I want that meatier texture and earthy flavors without the extra fat. You’ll learn how to cook Shitake mushrooms in the easiest way, and fast! Enjoy eating all this healthy Shiitake mushroom recipe (like I always do).
One day I know I’ll come across a puffball mushroom, but till then, Shiitake mushrooms it is! They are readily available at the Japanese market that’s local to me, and they are easy to cook and naturally very flavorful.
What’s good about Shiitake mushrooms…
- Web MD says they reduce cholesterol as well as have many superfood compounds and vitamins that are beneficial to the human body.
- earthy and umami flavor, requiring less seasonings
Shiitake mushrooms really stand out from the crowd by being a nutritious and delicious choice. Not to mention, they are a choice side to accompany many main entreés.
Overall, this particular Asian mushroom recipe is a top, body-mindful choice.
What is Shiitake Mushroom?
Shiitake (a Japanese word derived from a Latin word meaning edible) mushrooms, or shitake, are an indigenous mushroom to East Asia, but they are consumed worldwide in a variety of cuisines. (1)
They have also been known to be called “black oak mushroom”, “sawtooth oak mushroom”, and “golden oak mushroom” to name a few. That sounds about right, considering that shiitake grows often on hardwood, such as oak. (1)
Rarely causing any allergic reaction, they can be found used in many Asian recipes, as well as for medicinal purposes. (1)
Most popular in Japanese and Chinese food culture, you can certainly find fresh and dried shiitake used in recipes like miso soup, vegetarian stews, and stir fry.
These days, I see a lot of interesting variations of shiitake like in mushroom jerky, which I love the one by People’s Choice because they sure know how to make jerky.
Wondering how to serve shitake mushrooms?
Dishes That Go Well with this Asian Mushroom Recipe
How to Prepare Shitake Mushrooms
When it comes to how to cook Shitake mushrooms, there is sometimes debate whether or not to remove the stems.
I suggest removing the stems because otherwise, they are a bit chewy and fibrous.
- The stems of shiitake tend to be dense, so cut them off with an inch or less remaining in order to have tender and soft mushrooms.
- Clean your mushrooms by gently rubbing them and removing debris under cold running water.
- Pat them dry. This step is very important for a delicious stir-fry, gluten free mushroom recipe. I suggest that patting them dry will allow the seasonings to adhere better to the mushrooms.
- Cut them however you want and adjust the cooking time accordingly. Slicing them lengthwise in quarter-inch wide strips makes easy-to-cook, well-done, and perfectly bite-size pieces.
Asian Mushroom Recipe INGREDIENTS
There is no one way in how to cook Shitake mushrooms. This vegan and gluten free mushroom recipe can also be made with regular soy sauce as well.
- Tamari for gluten free, or gluten free soy sauce
- Vegan, gluten free Oyster Sauce – You can find vegan oyster-flavored sauce at most Asian groceries and at natural food stores. I use Lee Kum Kee brand, and it’s balanced and tasty.
- Fresh Garlic – smash and well minced
- Shallots – These are milder and sweeter than onion, complimenting shitake mushrooms very well.
- Avocado Oil – This oil is very heat tolerant, allowing a very hot pan to s. ar the mushrooms and cook them quickly.
- Scallions – garnish
- Salt and Pepper – to taste
EQUIPMENT
If you have seen how to cook shitake mushrooms and get turned off by woks, huge spatulas, tossing in the air techniques, and other mechanics, not to fret, it can all be achieved with the simplest kitchen tools you already have.
Here are the recommended tools.
- sauté pan
- soft spatula
- small bowl – to mix the sauce
How to Cook Shitake Mushrooms
Sauté, sauté, sauté! This is an easy, fast, and foolproof way to prepare mushrooms for the best flavor and presentation.
If you are planning on shitakes as a side dish, then a sauté is the fastest choice and always my go-to.
A little oil goes a long way, making this method of preparation low-fat and simple.
Premix your sauce in a small bowl, and drop it in when the mushrooms are almost done cooking. Keep mixing and moving your mushrooms to heat and cook them evenly.
You’ll know they are finished when they are glossy, even in color, flexible, and browned. Be sure to not overcook your dish, so remove the mushrooms from the heat the minute they have all reached the same consistent browning and texture.
Less than ten minutes, and there you have it!
ADD INS AND VARIATIONS
- Add proteins like tofu, pork shoulder, or chicken. Firstly, cook the protein separately, remove from the pan, then add them in later when the mushrooms are almost done.
- Add edamame.
- Add Sichuan chili flakes.
- Add on top of pasta or Asian noodles.
- Add plant butter for a more decadent dish.
Storing Leftovers
Always use a glass, airtight container for the most fresh mushroom leftovers. Reheat over hot, steaming rice, or in a pan with a dash of water.
This Shiitake mushroom recipe has a sauce on it, so when mushrooms are refrigerated, they tend to soak more of the flavors in, but also get softer, so consume the next day.
Serving this with rice and a simple protein is a complete meal. Even eating this alone with just rice or noodles is a filling, nutritious lunch.
Yes, this is both vegan and gluten free. You can always use regular soy and add proteins as you wish.
Absolutely. Reduce added salt, and because there is little oil. and no butter, it’s a body-mindful recipe. Shitake mushrooms are indeed one of the healthiest superfoods.
Yes! You will need to properly soak them in drinking water, overnight in the refrigerator, and expect a meatier texture when sautéed. Make sure to remove stems.
Gluten Free Shiitake Mushroom Recipe
Equipment
- sauté pan
- Soft spatula
- small bowl
Ingredients
- 2-3 lbs Shiitake Mushrooms clean, remove stems, pat dry, slice lengthwise in quarter inch strips
- ¾ tbsp avocado oil
- 2-3 cloves fresh garlic smash and minced
- 1 whole shallot medium diced
- 1½ tbsp Tamari or gluten free soy sauce
- 1 tbsp Vegan and gluten free Oyster flavored sauce
- salt and pepper to taste
- 3 tbsp scallions sliced for garnishing
Instructions
- Clean, destem, pat dry, and slice the mushrooms.
- In a small bowl, mix the tamari and vegan oyster sauce together. Set aside.
- Heat pan, medium high flame, then add oil when very hot.
- Add the mushrooms and let them sit, do not move, so they sear a little. Two minutes.
- Move some mushrooms from the middle, to the side of the pan, then add the garlic and shallots. Let the garlic and shallots begin to sear before moving. As soon as the garlic and shallots are becoming fragrant, incorporate them with the mushrooms.
- Add the sauce in.Reduce the heat slightly. Continue to toss the mushrooms until they are evenly browned, glossy, tender, and as soon as cooked through, remove from the heat. Takes about 6-8 minutes.Sprinkle salt and pepper to taste.
- Garnish with scallions all over the top. Serve and Enjoy!
Notes
- serve as a side dish with main dishes such as vegetarian pancit, spicy firecracker salmon, soba noodle stir fry, and pork adobo
- serve with just steamed rice for a healthy meal
- add protein to the recipe such as tofu, pork, or chicken. Cook it separately then mix it in.
- serve over Asian noodles or on top of creamy pasta
- add Sichuan chili flakes
Nutrition
Source
(1) https://en.wikipedia.org/wiki/Shiitake
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