Shiitake mushrooms (pronounced shee-ta-kay), are one of most cultivated mushrooms worldwide. Their popularity originated in Japan and China, and has gained popularity with farmers in the US over the past several decades.
Taste
Most mushrooms taste better when foraged in the wild, but shiitakes are one of the few mushrooms where the flavor is pretty similar whether farmed or foraged.
Subtle flavor
The flavor is subtle - a little earthy, maybe a little buttery, often with some bitter notes. Some people notice a slight metallic tinge as well. They are packed with umami, but often described as bland.
In fact, the evidence suggests they are actually fairly flavorless. They have less than half the amount of sugars, flavanoids, and phenolic compounds as other mushrooms. These are all things that contribute to actual flavor. (See section 3.1 in this study)
I agree their flavor is pretty subtle compared to other mushrooms, but that can also be a benefit depending on their intended use. For example, adding them to burgers for savoriness without changing the flavor of the meat.
Umami
The real power behind shiitake mushrooms is the concentrated savory flavor, also known as umami. That's because shiitakes have higher levels of umami compounds (glutamic acid) than most other mushrooms we eat - sometimes double or even triple the amount. (Glutamic acid is an amino acid responsible for the savory characteristics).
If you're interested in the savoriness of mushrooms, another one to look for is King Oyster mushrooms (also called King Trumpet). They are 2-3 times more savory than even the umami-packed shiitakes! You likely won't find them in a grocery store, but might have luck at a farmers market of specialty store.
Texture
The texture of shiitake mushrooms is meaty and chewy. The caps are excellent and commonly used in stir fry recipes, risottos, pastas, and so much more.
Shiitake stems can be tough and fibrous. Most people remove them, but you don't have to throw them away (or compost!). They can easily add flavor to other types of dishes. Save the stems by simply tossing them in the freezer in a sealed bag.
How to cook with shiitakes
Because of their rich umami flavor, shiitake mushrooms enhance the taste of meat. They are particularly well-suited for meat-based recipes:
- Beef stroganoff
- Gravy
- Added to the ground meat of burgers, meatloaf, and meatballs
- Diced small and added to taco meat, beef-based pasta sauces, or beef in lasagna
This is also why shiitake mushrooms are an popular meat alternative. Try using them in vegetarian recipes.
- Vegetarian meatballs or burgers
- Taco meat alternative
- Jerky (really, it's a thing!)
How to use shiitake stems:
- Cook them, then puree into a paste to add to meatloaf, burgers, and meatballs
- Use them to flavor a broth or a cream of mushroom soup, strained out
- Add flavor to gravy, then strain out
Recipes
Now that you know how to use shiitake mushrooms, let's jump into some recipes to try them out.
Chicken marsala
A classic mushroom dish - chicken marsala is delicious with all sorts of mushrooms. Shiitake mushrooms are one of my favorite options.
This recipe from Jo Cooks adds prosciutto along with the chicken and mushrooms. Another twist comes from Half Baked Harvest where shiitake mushrooms are caramelized with balsamic vinegar.
If you're looking for a true classic, try the recipe from Grandbaby cakes. She uses a mix of cremini and shiitake mushrooms.
Beef stroganoff
As you may have guessed, shiitakes work incredibly well in beef stroganoff because they add extra umami to this creamy beef dish. They don't add a lot of mushroom flavor, which you may (or may not) appreciate.
If you want more mushroom flavor, use shiitake mushrooms along with another variety like cremini or portobello. If you want to splurge, use maitake (hen of the woods) for their very strong flavor.
- Shiitake and beef one-pot stroganoff by Eatwell101 (pictured above)
- Mushroom stroganoff (vegetarian) by Skinnytaste
- Mushroom stroganoff (vegan) by Rainbow Plant Life
Meatballs & meatloaf
Mushrooms added to ground beef recipes, like meatloaf or meatballs, work incredibly well. They stay tender and retain moisture. Shiitakes add even more umami (savory) flavors, pairing particularly well with beef.
- Barbecued meat loaf with shiitake mushrooms - recipe by Weber
- Meatloaf & shiitake mushroom phyllo rolls - recipe by Athens
- Beef meatballs with mushrooms - recipe from the Mushroom Council
- Wild mushroom meatballs with fresh herbs - recipe from Abra's Kitchen
Another option: add mushrooms to a classic steak sandwich. Try this recipe from Food & Wine.
Burgers
Add mushrooms into burger patties, on top of them, or both. There are so many good mushroom burger recipes out there. Here's a few that specifically use shiitake mushrooms.
- Shiitake mushroom burger - recipe by Georgia Grown
- Shiitake burgers with blue cheese - recipe from Mill City Farmers Market
- Burgers topped with caramelized onions & shiitake mushrooms - recipe by Munchkin Time
- Mushroom swiss burgers on the grill - from Simply Recipes (pictured above)
Tacos
Taco meat is commonly mixed with cremini mushrooms because they are easily accessible and just as easy to work with. Shiitake mushrooms will add more umami and less flavor. Use the caps, as the stems can be pretty fibrous.
You can also use them to omit the meat, making a delicious vegetarian taco. These Mushroom Al Pastor tacos from Half Baked Harvest use cremini and shiitake mushrooms, along with chipotle peppers and pineapples.
Another vegetarian recipe to try out are these Shiitake Mushroom & Charred Corn Tacos by Inquiring Chef. The tacos are topped with cotija cheese and guacamole.
Gravy
Mushrooms add a lot of depth to gravy, no matter what variety you use. Shiitake mushrooms will add a lot of savoriness without much additional flavor, which is great if you don't want a strong mushroom flavor (or you're making it for people who don't like mushrooms).
- Shiitake mushroom gravy with chicken stock, heavy cream, sherry, and tarragon - by Giangi's Kitchen
- Vegetarian mushroom gravy with thyme, sage, and rosemary - recipe by Delish (uses cremini or shiitake)
- Vegan mushroom gravy recipe by V Nutrition
- Meatloaf with a shiitake mushroom gravy on Allrecipes
Pasta
Use shiitake mushrooms to add flavor to meat-based pastas, or to replace the meat for a vegetarian (or vegan) option.
- Miso butter shiitake pasta with pecorino romano cheese - recipe by The Floured Camera
- Pasta with mushrooms, pancetta, and wilted greens - recipe from Serious Eats
- Mushroom spaghetti sauce with ground beef - recipe from Nourished by Nic
Try adding mushrooms to lasagna too. Try adding them to a typical marina-beef lasagna, or even a vegetarian white sauced version.
- Classic lasagna with mushrooms - recipe from Valya's Taste of Home
- White mushroom lasagna recipe from The Modern Proper
Risotto
Shiitake mushrooms' umami flavor combines with even more umami from Parmesan cheese for the ultimate wild mushroom risotto.
Use any number of mushroom varieties for even more depth of flavor. Add in cremini mushrooms for their classic flavor and affordability.
Asian inspired
Shiitake mushrooms are a favorite in Asian cuisines and they pair particularly well with fish, soy sauce, miso, and other umami-rich ingredients. Here are a few recipes to try.
- Korean beef bowl recipe from Living Chirpy (pictured above)
- Bulgogi bibimbap recipe from Savory Sweet Spoon
- Chicken & mushroom coconut curry from Mess in the Kitchen
- Sticky sesame shiitake mushrooms (like sesame chicken) - recipe from Avocado Skillet
- Glazed shiitakes with bok choy - recipe from NYT Cooking
Sushi
These vegan sushi rolls get some extra umami flavor from the shiitake mushrooms. You can also include king oyster mushrooms, which are a great fish-replacement.
Get the recipe pictured above, along with some great step-by-step photos, from The Fruity Jem. Or try this one with marinated mushrooms & plums from Healthy Little Vittles.
Preserving
If you look around, you'll find some interesting recipes to preserve mushrooms. Dehydrating is the most popular option. Learn how to dry mushrooms from Colorado State to safely store them for 6-12 months.
You can also use them into jerky (it's really a thing!). Shiitake mushrooms are one of the preferred options. Forager Chef says that "With cultivated mushrooms, king oyster mushroom jerky is one of the best, as is shiitake."
Get the Jerky recipe from Forager Chef, an expert on foraging mushrooms. He extensively covers each step along with helpful photos.
Lastly, try marinating mushrooms. They can be stored in the fridge for a couple of weeks, but not long term like drying mushrooms.
When shiitake mushrooms are marinated in soy sauce, they soak up the salty, umami flavor. They are great when added to poke bowls, fish, or stir fries. If you simmer them down in the sauce, it turns almost syrupy.
Get the recipe from Peak to Plate - Wild Game Recipes.
More resources
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