Shiitake Mushrooms Recipes Vegetarian

Serve Roasted Shiitake Mushrooms as a simple side dish, an easy appetizer, or a healthy snack—the possibilities are endless! Because of the mushrooms’ nutty taste and meaty texture, baking shiitakes in the oven brings out a crispy, almost “bacon” like flavor. Follow this easy shiitake mushroom recipe, whip up a batch, and use them to top or incorporate into soups, salads, stews, and more.

Before roasting shiitake mushrooms it is important to clean them properly. If you are new to it, be sure to check out my beginner-friendly post for more information on How To Clean Shiitake Mushrooms.

To make this baked shiitake mushrooms recipe, you will need fresh shiitake mushrooms, olive oil, kosher salt, and freshly ground black pepper.

Mushroom Recipes To Put On Repeat

Deliciously crispy and lightly caramelized, shiitake mushrooms make an addictive snack. However, you can use them in countless other ways. Below are just a few recipes with shiitake mushrooms:

Leftover roasted shiitake mushrooms can be stored in an airtight container for up to 3 days in the refrigerator. They’ll lose their crispness as they sit but still be delicious.

The secret to making crispy shiitake mushrooms is two-fold. First, be sure to dry them thoroughly after rinsing them. Second, turn mushrooms halfway through the roasting process to make sure they bake evenly. Keep a close eye on them as they roast, too, since the smaller shiitakes crisp quicker than the larger ones. You may have to remove them before the larger ones are crisp throughout and done roasting.

Sautéed Shiitake Mushrooms

If you try this Roasted Shiitake Mushroom recipe or any other one of our mushroom recipes on Foolproof Living, please take a minute torate the recipeand leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them onInstagram using #foolproofeats so I can share them on my stories.

Roasted Shiitake Mushrooms are delicious when served by themselves as a snack. They can also be served as a side dish or an appetizer. Ready in less than 20 minutes, this easy recipe is healthy and quick to make.

Calories: 132 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 11 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 8 g | Sodium: 302 mg | Potassium: 352 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 85 IU | Vitamin C: 1 mg | Calcium: 4 mg | Iron: 1 mg

Sautéed Shiitake Mushrooms (and How To Prepare Them)

If you’re looking for approachable, yet creative recipes made with everyday ingredients, you’ve come to the right place. Here, we’re all about recipes that has been meticulously tested to provide you with a truly foolproof cooking experience regardless of your level of cooking.

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Vegetarian Blt With Shiitake Bacon Recipe

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try. We also like cooking with baby bok choy, which is smaller than full-sized bok choy, but has a similar taste and is virtually interchangeable with regular bok choy. It's a bit more tender, so it needs slightly less cooking time.

Shiitake Mushrooms Napa Cabbage Stir Fry • Oh Snap! Let's Eat!

This bok choy and mushroom vegetable stir-fry recipe are both vegetarian and vegan. If you need it to be gluten-free as well, check the ingredients of your vegetable broth (some brands are gluten-free and some are not), or make your own. You'll also need to swap out the soy sauce for a gluten-free substitute such as tamari, Nama Shoyu or even Bragg's liquid aminos or coconut aminos. All the remaining ingredients, including the mushrooms, boy choy, ginger, and sesame oil are gluten-free.

Vegetable stir-fries are a quick and easy vegetarian and vegan dinner idea that most people enjoy (with or without tofu), and so they really should be a part of every vegetarian cook's repertoire. If you don't already have a few vegetable stir-fry ideas in your regular rotation, check out some of these easy vegetable stir-fry recipes, or browse through these tofu stir-fry ideas.

The flavor was good with shiitake mushrooms and 3 heads of baby bok choy. I found that I needed to add a little extra soy sauce at the end. It was a good, light side dish, easy to prepare with just a few ingredients and quick to cook. —Diana Rattray

Braised Tofu With Shiitake Mushrooms

Shiitake mushroom stems are too tough and chewy to eat. Cut off the stems where they meet the cap—discard them or save the stems to use in soups or stocks.

Give shiitake mushrooms a brief rinse under cold water and wipe them with a damp paper towel. Pat dry with paper towels before cooking.

I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!

Soy Glazed Shiitake Mushrooms Recipe

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Yesterday I was looking at pictures of beef and drooling. Woah, woah, woah! Before anyone freaks out, let me explain. I often find inspiration for my recipe from animal-product filled recipes. It's not the meat that is making me drool, (that part is a real turn off for me). It's the idea I have in my head about how I can achieve similar textures and flavours. The chew, the crispiness, the umami, the juiciness. All that deliciousness but made blissfully vegan. That's what I am drooling over, my imagination.

So when I stumbled upon a few recipes for sesame beef, my brain started mentally sorting through my kitchen and I thought of the bag of dried shiitake mushrooms that I use in my Quick Vegan Pho and my Congee recipe. Even after soaking for a long time and cooking, the dried shiitake remain super juicy and chewy. Light bulb!

So I played around a bit, and BLAM-O! (Is blam-o a thing kids say now? I don't think so). I tossed the mushrooms in cornstarch fried them up and stirred them into a quick sauce.

Whipped Goat Cheese Toast With Shiitake Mushroom

Slightly crispy on the outside, super chewy and juicy on the inside, coated in a sticky sweet and spicy sauce. Gah! This hit all of the flavour points and textures I was striving for and hot dang it's delicious.This just turned into one of my new favourite dishes that I will be whipping up on a regular basis.

For some more veggie-ness, feel free to add in some sautéed broccoli, bok choy, spinach, or other greenage. I served mine over rice, but I think rice noodles would also be fab. Enjoy!

You are going to need dried shiitake mushrooms. Fresh mushrooms won't work the same way as they don't have the same chewy texture as the dried ones. I found a big bag of dried shiitake at my local grocery store, but if your store doesn't carry them, you can order them online. One bag lasts a long time!

Vegan Shiitake Mushroom, Tofu And Walnut Noodle Stir Fry By Crowded_kitchen

Rehydrate the mushrooms by covering them in boiling water. I always put a bowl on top to help push to mushrooms down and keep them submerged. Soak them for around 40 minutes until they are nice and tender.

Drain the mushrooms. If you wish you can save the liquid to use as a mushroom broth.