Today I’d like to share my recipe for pan-fried shiitake mushrooms—delicious and quick to make. Shiitake is an Asian mushroom known for its woody, umami flavor, as well as its many nutritional and medicinal benefits. You can easily find them in the fresh produce section of organic grocery stores or even regular supermarkets.
This pan-fried shiitake dish makes a wonderful side dish for a Japanese-inspired meal.
It’s a very simple recipe to prepare, requiring only ingredients that are easy to find.
Enjoy, and thank you in advance for your comments!
Hello, at what temperature should I bake them? 100, 120, or 150°?
Thanks for the recipe!
Hi Julien, you're welcome!
To avoid any risk of dermatitis, shiitake mushrooms (fresh or rehydrated) must be cooked to an internal temperature of at least 70–75 °C for 10 to 15 minutes. Depending on the cooking method, here’s how to ensure they’re fully cooked:
– In a skillet or wok (this recipe): medium to medium-high heat, 10–15 minutes, until they’re tender and lightly browned,
– In water (soup, broth): simmering or gently boiling, at least 15 minutes
– In the oven: about 180°C for 20 minutes, turning them halfway through cooking
So, in conclusion, there’s no need to “burn” them; there’s no risk if you take the time to cook them long enough for the heat to reach all the way to the center of the mushroom.
Thank you so much for your reply! It's easier than I thought. Have a nice evening ^^
A new discovery. Sooo good! It goes perfectly with udon broth!
You shouldn't forget to mention that shiitake mushrooms need to be cooked thoroughly to avoid a skin rash that can last up to three long weeks. They need to be cooked for at least 15 minutes. You're not far off, but if you're in a bit of a hurry, you might think that cooking them for just a little less time won't make much difference.
Thank you for your comment. I must admit I wasn't aware that there was a risk associated with undercooking shiitake mushrooms. So I've updated the recipe to increase the cooking time and added a note about this risk.
I'm really glad I could help. So, I'm subscribing to this great blog…
EXCELLENT 👍
Since I'm allergic to garlic, I substituted ginger instead, and it was really, really good!
I tried this recipe and highly recommend it for its simplicity and the delicious results!
Thanks for sharing.