Wondering how to cook Shiitake mushroom? The humble shiitake mushroom is a staple in Japanese cooking, and is often featured in cuisine from other Asian countries as well. Its meaty texture and rich umami flavor make it the perfect addition to so many dishes. Shiitake mushrooms can be used raw, roasted, or sautéed; they’re also delicious dried out and sprinkled on top of salads or rice dishes. I’ll be showing you how to prepare shiitake mushrooms for maximum flavor and texture with this simple five-step guide.
Step 1: Remove stems
There are four methods for removing the stems of shiitake mushrooms:
Using a spoon to remove the stems. This is the easiest method and works with any size mushroom. Simply take your spoon, put it in the middle of each mushroom cap, and push down gently until you feel resistance. Lift up and twist your wrist to pop off the stem easily.
Step 2: Clean them well
Once you have them in your hand, take a moment to inspect the mushrooms. Make sure they’re not damaged or bruised, and make sure they don’t have any dirt or debris on them. If they do, use a damp cloth or mushroom brush to remove any dirt or debris. Then wash them with cold water and rinse well until the water runs clear. Finally, dry them with a clean towel before adding them to whatever dish you’re cooking at home!
Step 3: Slice or dice if desired
Slice or dice if desired. If you’re planning on using shiitake mushrooms in a recipe, slice them first before cooking. This makes it easier to add them to your dish and they will cook more evenly as well. Use an adjustable-blade slicer for uniform slices, or a sharp chef’s knife for chunkier pieces. For dishes that require diced shiitake mushrooms—like soups or stir-fries—use a food processor fitted with a dicing blade (or find another way to cut the whole mushrooms into small pieces).
Step 4: Add some oil to a hot pan
Now that you’ve got your pan nice and hot, it’s time to add a little bit of oil. We recommend using either grapeseed or canola oil, but olive oil is also fine if you absolutely cannot find any other kind.
- 1-Pound of Dried Shiitake Mushrooms
- Our overseas facility utilizes the most current equipment and technology
- Rehydrates quickly; sliced to same general thickness; chef approved
- Our packaging meets all US Food Manufacturing Standards for cleanliness and purity
- New Tiger started its mushroom importing business 18 years ago. It was the first US Company bringing Asian shiitake mushroom into the US from China, Japan and Korea. Now we import mushrooms from Asia and East Europe.
The key here is to use just enough liquid so that there is a thin layer coating the bottom of your pan—any more than that and your mushrooms will start steaming instead of searing, which means they won’t get crispy and delicious.
Step 5: Add shiitake mushrooms and sear
Preheat a cast iron pan over high heat. Add oil to the pan, then add the mushrooms in an even layer (you may need to do this in batches). Sear for 4 minutes per side, or until well browned and blistered at the edges. Remove from heat and set aside.
Step 6: Mix in other ingredients and add seasoning as needed
After you’ve added the mushrooms, add any additional ingredients you’d like to include. This could be butter or olive oil, salt and pepper, garlic and/or herbs, vegetables such as onion or carrot (or even meat or seafood). If adding rice to your dish, cook it in a separate pot until fully cooked before adding into the pan with all of your other ingredients.
That’s a wrap on how to cook shiitake mushroom. It’s not rocket science, but it is a little more complicated than simply throwing a steak in the oven. The key to cooking shiitake mushrooms well is to pay attention to the small details like how much oil you use and how hot your pan is before adding them. These will make all of difference in whether or not your dish turns out delicious!