shiitake mushroom

Whip up some healthy fast-food with a pork pan fry - on the table in 10 minutes

Pork & Noodle Pan-Fry With Sweet & Spicy Sauce

spring onions

sunflower oil

broccoli florets

egg noodle

lean pork stir-fry

shiitake mushroomor chestnut mushrooms

jar Cantonese sweet and spicy stir-fry sauce

bag beansprout

cashew nuts

Pork & noodle pan-fry with sweet & spicy sauce

Over a high heat, bring a pan of water to the boil (for the noodles). Chop the onions into chunky lengths. Heat the oil in a wok, tip in the broccoli and stir fry for 2 minutes until it starts to soften

Tip the noodles into the boiling water and boil for 4 minutes until softened. Meanwhile, add the pork strips to the wok and fry until the meat changes colour. Add the onions and mushrooms and cook for a minute or so until the mushrooms start to soften.

Stir in the sauce until everything is well coated. Drain the noodles and toss into the wok with the beansprouts and cashews. Heat until the beansprouts start to soften slightly then serve.

This Thai inspired omelette is a great, healthy way to start the day.

Thai breakfast omelettes

lime

tbs fish sauce

brown sugar

red chilli, thinly sliced

olive oil

mixed Asian mushrooms mushrooms

eggs

tsp turmeric

bean sprouts

spring onions, finely shredded

coriander

peanuts

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The shiitake mushroom is one of the most umami-packed and delicious you'll find! Here’s a favorite recipe for how to cook them to perfection.

Sauteed Shiitake Mushroom Recipe

shiitake mushrooms

soy sauce

lime juice

Sriracha hot sauce (or other hot sauce)

sesame oil

sesame oil (standard, not toasted)

Kosher salt

Remove the stems from the mushrooms and discard. Slice the larger mushroom caps in half and keep smaller mushrooms whole. In a small bowl, stir together the soy sauce, lime juice, Sriracha and toasted sesame oil. 

Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook 5 minutes, stirring occasionally. Add a few pinches of kosher salt while cooking.

Once browned on all sides, carefully pour in the bowl of sauce and continue cooking 1 to 2 minutes until dark brown and glossy. Serve immediately. 

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Shiitake mushrooms grow on trees: rotting wooden logs, in fact! They usually don’t come packaged with too much dirt, but you can give them a quick (rinse) before using them. Here are the best practices for storing and cleaning shiitake mushrooms:

Whatever you do, don’t cut your noodles – they represent long life!

Gingery shiitake noodles

pack medium dried egg noodle

tbsp groundnut oil

fresh root ginger

fresh shiitake mushroom

tbsp good-quality oyster sauce

tbsp light soy sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

Traditional oriental flavours collide in this delicious recipe by Valli Little. Mixed mushroom noodles with tea-marbled eggs? Need we say more?

Mixed mushroom noodles with tea-marbled eggs

tsp Chinese five-spice powder

(125 milliliters) dark soy sauce

star anise

black tea bags (we used English breakfast)

yang chun dried wheat noodles (from Asian grocers)

bok choy, quartered lengthways

(80 milliliters) peanut oil

mixed Asian mushrooms,

garlic cloves, crushed

Black sesame seeds and micro radish, to serve

garlic clove, crushed

tbs each rice vinegar and peanut oil

tsp each sesame oil, chilli oil and finely grated ginger

tsp caster sugar

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Ching-He Huang shows you how to make perfectly crisp spring rolls. Rolling the spring rolls can be a bit tricky at first but worth the effort. Make them in advance and freeze them. They can be fried from frozen - just allow 1 more minute of frying time.

Vegetarian spring rolls

tsp grated, peeled fresh root ginger

grams/3½oz fresh shiitake mushrooms

grams/3½oz tinned bamboo shoots,

grams/1¾oz tinned water chestnuts, drained, sliced into small strips

tbsp low-sodium, light soy sauce

tbsp Chinese five-spice powder

75 grams/2¾oz beansprouts, must be very fresh

spring onions, sliced lengthways

carrot, peeled,

oyster sauce or vegetarian oyster sauce

sea salt

white pepper

spring roll wrappers (15x15cm/6x6in square), frozen variety, defrosted (see tip)

egg,

peanut oil, for deep-frying

Thai sweet chilli sauce, to serve

Make this takeaway favourite at home with our quick and easy Singapore noodle recipe.

Singapore-style noodles

tbsp grated fresh root ginger

red chilli, de-seeded, finely chopped

fresh shiitake mushrooms, sliced

100 grams/3½oz smoked bacon, finely chopped

red pepper, de-seeded and sliced

carrot

beansprouts

100 grams/3½oz leftover chicken, shredded

rice

tsp crushed dried chillies

tbsp oyster sauce

tbsp clear rice vinegar or cider vinegar

Ching He Huang cooks up a speedy healthy bowl of spicy noodles.

Singapore noodles

These mini pies are an Asian take on the classic chicken and mushrooms pies. Perfect for impressing friends at a party.

For this recipe you will need a muffin tray and two pastry cutters (5cm/2in and 10cm/4in). 

Five-spice chicken and mushroom pies

300 grams/10½ oz chicken breasts

tbsp rapeseed oil

grams/1¾oz frozen peas

fresh shiitake mushrooms, diced

Shaoxing rice wine

½ tsp Chinese five-spice powder

150 milliliters/5fl oz chicken stock

150 milliliters/5fl oz double cream

tarragon leaves

sea salt and ground black pepper

puff pastry

free-range egg

In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham are combined with chiles to create a powerhouse condiment that is salty, spicy, and funky. This recipe uses mushrooms in place of the pork, a cheeky reference to green bean casseroles.

Green Beans with Mushroom XO Sauce

green beans, divided

mushroom soy sauce soy sauce

black (Chinkiang) vinegar

rice vinegar

sugar

vegetable oil, divided

shiitake mushrooms, sliced

brandy

shallot, very thinly sliced

Fresno chile, thinly sliced

garlic cloves, thinly sliced

shrimp

scallions, green parts

chili oil

vinegar

Bon Appétit

Working in batches, cook three-quarters of green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes per batch. Transfer to a bowl of ice water; let cool. Drain and pat dry; trim stem ends.

Combine mushroom soy sauce, black vinegar, rice vinegar, and sugar in a small bowl, stirring to dissolve sugar. Set mushroom XO sauce aside.

Trim stem ends of remaining uncooked green beans. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook beans, tossing occasionally, until blistered in spots and crisp-tender, about 5 minutes. Transfer to a plate.

Add remaining 1 Tbsp. oil to same skillet and cook king trumpet and shiitake mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Remove skillet from heat and carefully add brandy away from heat source. Return skillet to heat and tilt to ignite brandy. Once flames have subsided, add shallot, chile, garlic, dried shrimp, half of scallions, and reserved XO sauce. Cook, tossing occasionally, just until aromatics have softened, about 3 minutes (there should still be some liquid in the pan). Add chili oil and all of the green beans and toss well to combine. Serve topped with remaining scallions.

Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

Herbal Mushroom Hot Pot Broth

Tbsp. vegetable oil

mushrooms

onions,

shallots,

Napa

leeks,

3" piece ginger, scrubbed,

dried shiitake mushrooms (about 8 large)

white rock sugar sugar

jujubes (Chinese red dates),

Tbsp. dried goji berries,

Tbsp.

This comforting hot pot base gets plenty of umami from mushrooms and alliums, which means there’s no need for meat. Chef Eric Sze of New York City’s 886 and wenwen likes pairing a mild, refreshing broth like this one with a spicier broth in a divided pot because switching between the two “makes your palate dance,” Sze explains. If you want to spice up this broth, however, you can add 4 Tbsp. Pixian chili bean paste and 15 dried chao tian jiao (or dried chiles de árbol) and cook for 2 minutes before adding the onions. Even if you aren’t making hot pot, you can use this broth as a flavorful (and vegan!) base for stews, soups, braises—or just something comforting to sip on.

Heat oil in a large Dutch oven or other heavy pot over high. Cook fresh mushrooms, stirring occasionally, until browned, 5–8 minutes. Add onions, shallots, garlic, and chopped scallions. Cook, stirring occasionally, until onions are softened and lightly browned, 12–15 minutes.

Add cabbage, leeks, ginger, and wine; cook, stirring, until cabbage is softened, 5–8 minutes. Add dried shiitakes, rock sugar, 3 jujubes, ⅛ oz. dang gui, and 2 Tbsp. goji berries. Pour in 10 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, 1 hour.

Scoop out solids from broth with a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible. Pick out mushrooms and set aside in a small bowl for serving; discard remaining solids.

Stir 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more jujubes, dang gui, goji berries, and scallions.
Do ahead: Broth (without toppings) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

This easy congee recipe with pork and shiitake mushrooms includes a clever trick that cuts the cooking time in half. You can thank recipe developer Betty Liu for that.

Pork and Shiitake Congee

jasmine rice rice

pork

Tbsp. finely grated peeled ginger

scallions

White black pepper

Chili oil (for serving; optional)

Congee, a quintessential comfort food with many regional variations across China, is an ideal dish if you’re feeling under the weather or want to prepare a one-pot meal with leftovers that will never disappoint. Cooked on a stovetop in water or broth until the rice breaks down and turns the liquid into a thick, creamy porridge, congee can take hours to prepare. So Betty Liu came up with a clever trick for this congee recipe: Rinse the rice and freeze it overnight. The frozen rice breaks down quickly, cutting your cooking time in half. Since the heart of the dish is the rice, take care in choosing your grains. If you don't have jasmine, reach for a short- or medium-grain white rice (like sushi rice), knowing you may have to adjust the cooking time and the amount of water.
You can replace that water with stock for another layer of flavor and experiment with the toppings; congee is infinitely adaptable. But keep in mind, it’s not meant to be overwhelmingly flavorful but rather delicate, nourishing, and easy to digest, so be gentle but creative with your variations. In the spring, dress a bowl up with green garlic oil and in the fall, Turkey Congee With Crispy Shiitake Mushrooms is a great way to use up the leftover turkey from your Thanksgiving meal.
Editor’s note: This recipe was originally published on January 19, 2020.

Place 1 cup jasmine rice in a fine-mesh strainer and rinse in several changes of water until water runs clear. Drain. Transfer rice to a freezer-safe container and freeze overnight. If you use a plastic bag, don't toss it when you're done: Just rinse it out, let it dry, and save it for the future. (This step helps the rice break down faster when you’re cooking it, which dramatically reduces its cooking time. If you don’t have time to freeze your rice, that’s okay; you’ll just cook it longer in step 8.)

Prepare your ingredients: Mix 4 oz. ground pork, 1 Tbsp. finely grated peeled ginger, and 1 Tbsp. soy sauce in a medium bowl and let sit 10 minutes. Trim woody ends of 4 oz. shiitake mushrooms, then cut into thin slices. Trim root ends off 4 scallions and thinly slice crosswise.

Heat 2 Tbsp. vegetable oil in a large saucepan over medium-high. Add sliced mushrooms and cook, stirring occasionally, until golden and crisp, 6–8 minutes.

Reduce heat to medium-low, add half of sliced scallions (reserve remaining scallions for serving), and cook, stirring, until scallions are aromatic and fragrant but not browned, 1-2 minutes. Transfer mushrooms and scallions to a plate.

Heat remaining 1 Tbsp. vegetable oil in same saucepan over medium. Add marinated pork and cook, stirring once, just until it turns from pink and translucent to lightly browned and opaque, about 1 minute. Transfer pork to plate with mushrooms and scallions. It won’t be fully cooked through but that's okay—you'll return it to the congee later on.

Add 7 cups water to saucepan and bring to a boil over medium-high heat. Add frozen rice (or unfrozen rice, if using) and return to a boil, stirring to prevent sticking. Scrape up any brown bits that have stuck to the bottom of the pan—there's great porky flavor there! Reduce heat to low and simmer, stirring occasionally, until thick, porridge-like, and rice has broken apart, about 20 minutes for frozen rice, and 1½ hours for unfrozen rice. If you are using a short- or medium-grain white rice (as opposed to jasmine), this time might vary.

Stir in pork, mushrooms, and scallions and let simmer, stirring occasionally, until flavors have melded, another 5 minutes. Check the texture: If you want a thinner congee, add more water. If you want a thicker, more oatmeal-like texture, continue to cook, stirring frequently, until it reaches the desired consistency. Season soup with kosher salt and white or black pepper.

Divide congee among bowls. Top with reserved scallions and chili oil, if using.

This weeknight-friendly recipe for vegetarian mushroom ragù turns out a rich, tomato-y sauce that tastes like it simmered for hours.

Pasta With Creamy Mushroom Ragù

Tbsp. extra-virgin olive oil

onion,

tomato paste

heavy cream

black pepper

rigatoni

unsalted butter

Parmesan,

Whereas a classic Italian meat ragù may bubble away all afternoon so that the meat can tenderize along with aromatics, this mushroom ragù recipe can accommodate a tight weeknight schedule. Once mushrooms reach peak tenderness, they won’t soften much more—and that means that after they join the onions, garlic, and tomato paste and get simmered in cream and water, they’ll be tender and flavorful in minutes (rather than hours). When you’re prepping your mushrooms, trim off any parts of the stems that feel too tough to chew. Save them in the freezer with your vegetable and meat scraps, then use them to add umami to your next pot of broth.
This mushroom sauce is equally delicious when spooned over a bowl of creamy polenta or layered into meatless lasagna. To do so, simply stir in the butter and Parmesan cheese but don’t add any pasta cooking liquid.

Heat oil in a small pot or large saucepan over medium. Add onion and a big pinch of salt. Cook, stirring occasionally, until onion is very soft, 6–8 minutes. Add garlic and cook, stirring often, until softened and beginning to turn golden around edges, about 4 minutes.

Add tomato paste to pot and cook, stirring constantly, until slightly darkened in color, about 1 minute. Add mushrooms and season with more salt. Cook, stirring often, until softened, 6–8 minutes.

Add cream and 1 cup water, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until ragù is slightly thickened, 13–17 minutes. Taste and season with pepper and more salt as needed.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.

Add pasta, butter, 1 cup pasta cooking liquid, and 1 oz. Parmesan to ragù. Cook, tossing and adding more pasta cooking liquid by ¼-cupful as needed, until sauce coats pasta and pasta is al dente, about 2 minutes.

Divide pasta among shallow bowls or plates and top with more Parmesan.

Shiitake Mushrooms are loaded with rich, earthy flavor. They are best when simply sautéed in a pan with just a few ingredients. This will be your new favorite side dish!

Top 31 shiitake mushroom recipes from across the web

The most viewed shiitake mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 31 shiitake mushroom recipes from across the web

The most viewed shiitake mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork & Noodle Pan-Fry With Sweet & ...

Thai breakfast omelettes

Sauteed Shiitake Mushroom Recipe

Gingery shiitake noodles

Mixed mushroom noodles with tea-mar...

Vegetarian spring rolls

Singapore-style noodles

Green Beans with Mushroom XO Sauce

Herbal Mushroom Hot Pot Broth

Pork and Shiitake Congee

Pasta With Creamy Mushroom Ragù

Shiitake Mushrooms Recipe

Red-Cooked Tofu

Mushroom Piccata

Spicy Asian Chicken Soup

Mushroom & tarragon pâté

Cheesy Mushroom Galette

Arroz Verde With Spiced Mushrooms

Crispy Tofu in Shiitake Broth

Udon with Mushroom Broth, Cabbage, ...

Rice Cake with Mixed Vegetables

Oven-Fried Crispy Shiitake Imperial...

Crostini with Mushrooms, Prosciutto...

Vegan Pho

Sheet-Pan Gnocchi With Soy-Dressed ...

Galbi Jjim (Korean Braised Beef Sho...

Soy-Glazed Shiitake Mushrooms

Soy-Braised Short Ribs with Shiitak...

Kare-Kare With Beans, Baby Bok Choy...

Mushroom pâté

The most viewed shiitake mushroom recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine