Recipes & Photos by Zach Papaleoni of Spore to Fork
The Shiitake Mushroom (Lentinula edodes) is native to East Asia where it has been enjoyed for hundreds, if not thousands of years. Records of first cultivation techniques date back to 1209 CE but, trust us, it’s easier to get your fruiting blocks or spawn kits from North Spore than it is to translate ancient Chinese texts. We begin our culinary exploration into this incredible mushroom with a detailed explanation of a basic cooking technique then take it to the next level as we expand into various dishes that seek to highlight the Shiitake’s unique qualities.
(Have questions about our Shiitake recipes? Please feel free to connect with us @sporetofork on Instagram with any questions or feedback. Zach at Spore to Fork believes that providing equal levels of care and attention to the cooking process really gives the mushrooms the respect they deserve!)
Cooking Technique: Basic Stir-fried Shiitake Mushrooms
Yield: 2 servings
We begin our journey here with a deep-dive into the basics of stir-frying. We go into detail on the foundations of the process- hot wok, fat, mushroom, flavorful sauce. Mastering this technique will provide you with the power to take these mushrooms any direction you choose in your cuisine! As stated above, stir-frying requires a wok. The shape of the wok allows the cook to move ingredients around the surface freely. That movement is required to keep the surfaces of the ingredients in constant contact with the surface of the wok, searing and not steaming. Once all sides of your mushrooms are seared to your liking, you can either toss with salt and serve or finish them off with your favorite stir-fry sauce.
Ingredients
● 1 tbsp. vegetable oil
● 12 oz. shiitake mushroom caps, cut into uniform bite-sized pieces
● Salt to taste
● Stir-fry sauce (optional)
Method
1. Place wok over high heat. Add oil and swirl quickly around surface.
2. Add mushrooms. Continuously move mushrooms around wok until liquid releases, evaporates and mushrooms become golden brown.
3. Serve immediately or, if desired, reduce heat to low/medium and add your favorite stir-fry sauce, heat through and serve.
Crispy Sesame Shiitake Mushrooms
Yield: 2 servings
Once the stir-fry method (above) has been mastered and you’re ready to take it to the next level, this recipe will do just that. Here, we apply that first technique but with a bit of a twist. These are excellent overtop fried rice or your favorite noodles!
Ingredients
● 1 tbsp. vegetable oil
● 12 oz shiitake mushroom caps, ¼” slices
● 1 tbsp. garlic, minced
● Dusting of flour
● 2 oz. unsalted butter
● Sesame Sauce to taste
● Sesame seeds (garnish)
● Scallion, thinly sliced (garnish)
Method
1. Heat wok over low/medium heat. Add oil and swirl to coat pan. Add ginger, garlic and cook 15 seconds.
2. Raise heat to high and add mushrooms. Continuously move contents around wok until mushrooms soften.
3. Remove from heat and place contents of wok in a mixing bowl. Dust lightly with flour and toss to coat.
4. Place wok back over medium heat with remaining oil and butter. Once bubbles from butter subside, place contents of bowl back in wok and cook until golden brown and crispy.
5. Add sauce, toss mushrooms gently and reduce to desired consistency.
6. Plate and top with sesame seeds and scallions.
Miso Mukimame Shiitake Mushrooms
Yield: 2 servings
Shiitake mushrooms and miso go together like a DREAM. Add butter into the mix and you’ve got yourself a ménage a trois made in heaven. Serve as is or as a small brothy side dish.
Ingredients
● 2 cups water
● 2 tbsp red miso paste
● 8 oz. Shiitake Mushroom caps
● 4 oz mukimame, pre-cooked (frozen works just fine)
● 2 tbsp good salted butter, softened
● 1 tbsp scallion whites, thinly sliced
● Shichimi Togarashi to taste
Method
1. Bring water to a boil over high heat in a large skillet then whisk in miso paste.
2. Adjust heat to keep liquid at a low simmer. Add mushrooms, gill-side down in a single layer and cook 5 minutes. Flip and cook another 5 minutes.
3. Arrange mushrooms on plate. Taste and season broth if necessary, then pour over mushrooms. Add mukimame and pats of butter. Sprinkle with scallion and Shichimi Togarashi.
Xiānggū Egg Custard
Yield: 2 servings
We call Shiitake “Shiitake” (a Japanese term) however, if you recall from earlier on in the blog, records of the first cultivation techniques of this mushroom go back to China not Japan. It is from the Mandarin Chinese term that we derived the name for this dish. The savory smoothness of the egg goes unmatched! Enjoy!
Ingredients
● 2 eggs, room temperature
● ½ tsp soy sauce
● 1 tsp seasoned rice vinegar
● 1/2 tsp sherry wine
● 1.5 oz shiitake mushroom caps, ¼” slices
● Drizzle of sesame oil
● Black sesame seeds
● Garlic chili sauce, to taste
● Drizzle of oyster sauce
Method
1. Whisk eggs, soy sauce, rice vinegar, and sherry together in a small mixing bowl. Run mixture through strainer and separate into 2 ramekins. Cover loosely with plastic wrap (make sure to leave some room for steam to escape but do not leave top surface exposed).
2. Bring water to boil in pot with steamer basket and lid. Reduce heat to low and place ramekins in basket. Before placing the lid on top, wrap top of pot with a towel to reduce the possibility of water dripping into eggs. Place lid on towel and steam gently for 4 minutes.
3. Remove lid from pot and use oven mitts to remove ramekins. Remove plastic wrap (taking care not to allow any water to enter the ramekin) and arrange mushrooms on top of egg. Replace plastic wrap and lid of pot. Continue to steam gently another 10 minutes.
4. Check to ensure the egg is set using a toothpick. Remove ramekins from steamer pot. Drizzle with sesame oil, top with sesame seeds, a touch of garlic chili sauce, oyster sauce and serve immediately.
Shoestring Shiitake Mushroom Topper
Yield: 2 servings
These crispy, flavorful bites of deliciousness can be eaten as-is or used as a topper for any number of dishes. A little bit of mushroom here goes a LONG way. We know you’re going to love these!
Ingredients
● 3 oz. Shiitake caps, finely sliced
● 1 cup buttermilk
● 1 cup flour
● ½ tbsp salt
● Black pepper to taste
● 1 tsp dried parsley
● Vegetable oil (for frying)
Method
1. Place mushrooms in small mixing bowl and pour buttermilk overtop. Loosely cover bowl and let stand 20
minutes, toss gently then let stand another 20 minutes.
2. Meanwhile, combine flour, salt, black pepper and dried parsley in medium mixing bowl. Add about 4” of oil in a
medium pot and heat to about 350°.
3. Dredge mushrooms in flour mixture, shake off excess then deep fry until golden brown. Remove and place on
plate lined with paper towels.