Ingredients
- 225 g fresh shiitake mushrooms (about 8 oz)
- 1 tablespoon neutral cooking oil
- 2 garlic cloves, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice or rice vinegar
- 1 teaspoon toasted sesame oil, optional
- Sliced scallion or sesame seeds, optional
Method
- Trim and dry. Twist or cut off the firm stems. Wipe the caps clean, pat dry, and slice larger caps into thick pieces.
- Brown the caps. Heat a wide skillet over medium-high heat. Add oil and arrange the caps in one layer. Cook for 4 to 6 minutes, turning occasionally, until the cut sides are browned.
- Finish the pan. Lower the heat slightly. Add garlic for about 30 seconds, then add soy sauce and lemon juice. Toss for 30 to 60 seconds until glossy.
- Serve right away. Add sesame oil, scallion, or sesame seeds if using. Spoon over rice, noodles, eggs, or tofu.
Watch the browning technique
A visual companion for the wide-pan method used above.
Questions people ask
Should shiitake stems be used in this recipe?
Fresh stems can be fibrous. Save clean stems for stock or broth and use the caps for this quick skillet dish.
Why are my shiitake mushrooms watery?
A crowded or cool pan traps steam. Use a wide hot skillet, dry the caps, and wait for moisture to cook away before adding soy sauce.
Can I use dried shiitake?
Use fresh shiitake for this texture. Dried shiitake works better after soaking in soups, sauces, rice, or braises.