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Butter Shiitake Mushrooms
This butter shiitake mushrooms is a simple and quick dish to whip up whenever there’s not much time for either grocery shopping or cooking. Despite the minimal effort needed to cook this dish, the taste is definitely not compromised.
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This can be eaten on its own as an appetizer, as a side-dish to any meal, or as a topping for anything (baguette, pasta, risotto).
Other than the fresh shiitake mushrooms, the rest of the ingredients (pictured above) are pantry staples. You can use any favourite herbs – I usually use dried Italian seasoning, which is a handy blend of several aromatic herbs such as rosemary & thyme or dried parsley. For fresh herbs, my choice will be a sprig of rosemary and thyme, or chopped Italian parsley, or a small handful of basil leaves. You can also mix shiitake with other types of mushroom (my favourite will be baby oyster and button). The soy sauce can be substituted with any savoury sauce in the fridge (such as teriyaki) or 1/2 tsp garlic salt. This is a really flexible recipe which fits the cook’s access to ingredients and mood of the day.
First posted in 2007, updated in Jul 2017.
I like how you do the step by step guide!! Can make them into card size with the rest of your recipes. =D
Whoohoo! Keep it coming wiffygal! This looks superduper…what did u have it with?
didally – keke, thanks… but me lazy to do for the rest ;p
joyce – with my fave staple of coz, RICE!!!
Sluuuurp!!!
I love mushrooms. I love this recipe. And I love you for sharing it. :up: :XO:
Thanks everyone for the comments
batcave … glad you like it =)
I just made this dish for a potluck, gave it a quick taste test, and wow, it’s good. Very simple, and very delicious. Sure to be a hit tonight.
Glad you like it Corey, thanks! =)
Thanks for the simple but tasty looking Shitake mushroom recipe.
For anyone who finds that they are burning the butter, you might try using half the amount of butter and then substituting olive oil for the other half, which should help keep the butter from burining.
Also kind of curious, but for a lot of mushrooms they say not to wash them, but instead to “brush” them, theory being that washing them dilutes the flavor. Is that the same rule for shitake mushrooms as well???
Hi markie, thanks for sharing your tip about how not to burn the butter.
I rinse all my mushrooms briskly with a kind of a sieve with large holes … I’m a little paranoid about not washing my mushrooms because our produce are not organic here, and I don’t know how they have been packed :D So far my mushrooms did not become slimy after rinsing, and I’ve read somewhere that the so-called ‘diluting’ of flavour is kind of negligible if not at all.
Great on toast :)