Shiitake Mushrooms Stew

This recipe came about accidentally one day. I cooked some sauteed butter shiitake mushrooms but they turned out a little drier than usual. So I added some stock and soy milk and it transformed into this soupy shiitake mushrooms stew. It’s buttery, slightly creamy and quite luxurious. It turns out to be a perfect meatless, vegan dish for mushroom lovers (and a nice save for me :D)

Related Recipe:
Milky Mushroom Medley Recipe
More Mushrooms Recipes:

Shallots, Garlic, Italian Seasoning
Simple aromatics – shallot, garlic & Italian seasoning – make this dish…

Sliced Shiitake Mushrooms
… and of course, lots of sliced shiitake mushrooms.

Shiitake Mushroom Stew Recipe
Straight from the stove.

Shiitake Mushroom Stew Recipe
Soak up the soup with some baguette or add cooked macaroni to turn it into a one-dish meal.

Shiitake Mushroom Stew Recipe

You can also use assorted mushrooms (such as button and baby oyster) for this recipe.


  • 150 grams fresh shiitake mushrooms
  • 40 grams unsalted butter
  • 1/2 tbsp olive oil
  • 1 tsp dried Italian seasoning
  • 3 shallots sliced thinly
  • 2 garlic cloves sliced thinly
  • 1/4 tsp garlic salt to taste
  • 200 ml mushroom* or vegetable stock (or chicken stock for non-vegan)
  • 2-3 tbsp unsweetened soy milk (or fresh cow’s milk for non-vegan)

* for instant mushroom stock, dissolve 1 tsp mushroom seasoning powder (to taste) in 200 ml water

To serve

  • 1/4 tsp red chilli flakes optional
  • 1 tbsp chopped fresh parsley
  • freshly cracked black pepper to taste
  • sliced baguette or cooked macaroni


  1. Prepare mushrooms. Discard mushroom stems. Wipe mushrooms caps with a clean moist kitchen towel and slice the caps thinly.
  2. Cook the mushrooms. Melt butter and olive oil in pan. Add Italian seasoning, shallots and garlic to the pan. Saute them until the garlic starts to turn light brown. Then add sliced mushrooms and garlic salt. Stir fry until mushrooms are cooked and evenly coated in the butter.
  3. Make the stew. Add stock and simmer for a few minutes. When the mushrooms are tender, turn off the heat. Stir in the milk, one tablespoon at a time, until desired creaminess is reached. Garnish some chilli flakes (optional), parsley and black pepper before serving. Serve with sliced baguette or cooked macaroni.