Sautéed Shiitake Mushrooms with a Wonderful Aroma
Sautéed Shiitake Mushrooms Recipe
This dish of sautéed shiitake mushrooms is a fantastic side dish, boasting a wonderfully rich mushroom aroma. The chewy texture and deep flavor of shiitake mushrooms make this a universally loved staple for any meal. It’s simple to prepare, perfect for busy days when you want to create an impressive table setting. The fragrant mushroom flavor combined with the savory seasoning is so delicious, you’ll find yourself finishing a bowl of rice in no time!
Main Ingredients
- 6 shiitake mushrooms
- A little bit of chopped green onions (for color and added aroma)
Seasoning
- 1 Tbsp soy sauce (regular or light soy sauce works)
- 1 Tbsp mirin (or cooking sake, to remove gamey smell and add gloss)
- 1 tsp minced garlic (enhances flavor!)
- 1 tsp oligodang (oligosaccharide syrup, for a subtle sweetness and gloss)
- 1 tsp sesame oil (completes the nutty flavor!)
- 1 Tbsp soy sauce (regular or light soy sauce works)
- 1 Tbsp mirin (or cooking sake, to remove gamey smell and add gloss)
- 1 tsp minced garlic (enhances flavor!)
- 1 tsp oligodang (oligosaccharide syrup, for a subtle sweetness and gloss)
- 1 tsp sesame oil (completes the nutty flavor!)
Cooking Instructions
Step 1
Gently rinse the shiitake mushrooms under running water to remove any dirt or debris. Be careful not to damage the caps, and trim off the tough stems. (Tip! Don’t throw away the stems; they can be used to make broth or added to doenjang jjigae for a deeper, richer flavor.)
Step 2
I usually save the trimmed shiitake mushroom stems and freeze them to use later when making broth. This way, you can utilize the mushroom’s flavor to the fullest.
Step 3
Thinly slice the prepared shiitake mushrooms into strips. Slicing them to retain their shape will enhance their texture when sautéed.
Step 4
In a small bowl, combine the soy sauce, mirin, minced garlic, oligodang, and sesame oil. Stir well until the seasoning mixture is fully incorporated. (Tip! Adjust the amount of soy sauce based on the quantity of mushrooms and your personal preference.)
Step 5
Place the sliced shiitake mushrooms in the bowl and add the prepared seasoning mixture. Gently toss to coat the mushrooms evenly. Massaging the seasoning into the mushrooms will help them absorb the flavors better, making them even tastier.
Step 6
Heat a lightly oiled pan over medium-high heat. Add the shiitake mushrooms coated in the seasoning and stir-fry quickly. (Tip! Stir-frying over high heat for a short time prevents the mushrooms from releasing too much water and helps maintain their texture.)
Step 7
Shiitake mushrooms wilt quickly as they cook, so you don’t need to stir-fry them for too long. When the liquid from the mushrooms has almost evaporated and the seasoning is slightly reduced, add the chopped green onions and stir lightly to combine before finishing. (Tip! Shiitake mushrooms can be eaten raw, so there’s no need to overcook them.) Transfer the finished sautéed shiitake mushrooms to a serving dish. If desired, sprinkle with toasted sesame seeds for an extra nutty flavor and a beautiful finish.
