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Roasted Shiitake Mushrooms Recipe

Roasted Shiitake Mushrooms

This simple roasted shiitake mushroom recipe yields savory, meaty mushrooms with crispy edges, perfect as a side dish, salad topping, or vegetarian main. Roasting brings out their earthy flavor with minimal ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Side Dish
Cuisine: Japanese
Calories: 70
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams fresh shiitake mushrooms About 14 ounces.
  • 2 tablespoons olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 small clove garlic, minced Optional.
  • 2 tablespoons chopped fresh parsley Optional, for garnish.

Equipment

  • 1 large rimmed baking sheet
  • 1 mixing bowl
  • 1 cutting board
  • 1 parchment paper (optional)

Method
 

  1. Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper if desired.
  2. Wipe the shiitake mushrooms clean with a damp cloth or paper towel. Remove and discard the stems. Cut large mushroom caps in half for even roasting.
  3. In a mixing bowl, combine olive oil, sea salt, black pepper, soy sauce, rice vinegar, and minced garlic (if using). Toss mushroom caps in the mixture until evenly coated.
  4. Spread the mushrooms in a single, even layer on the prepared baking sheet.
  5. Roast in the oven for 18-20 minutes, stirring once halfway through, until the mushrooms are golden brown with crisped edges.
  6. Remove from the oven and transfer to a serving platter. Sprinkle with fresh parsley if desired. Serve warm.

Notes

For extra flavor, add a splash of toasted sesame oil or a pinch of chili flakes before serving. Roasted shiitake mushrooms pair wonderfully with steamed rice, stir-fried vegetables, or as a topping for noodles or salads. Don’t overcrowd the pan—use two baking sheets if necessary for caramelized, not steamed, mushrooms.