Savory Shiitake Mushroom Sauté
Discover the rich and earthy flavors of Shiitake mushrooms with this easy-to-follow recipe. Cooked to perfection with olive oil, butter, and a hint of sake, this dish highlights the natural umami of Shiitakes. Enhanced with garlic, green onions, and a sprinkle of oregano, it’s a perfect side dish or a main course for mushroom lovers.
- 15 Shiitake mushroom
- 2 tablespoons Olive Oil (you can use other oil.)
- 1 tablespoon Butter (you can adjust the amount of butter as per your liking)
- 1 teaspoon Dried Oregano
- Sake (you can skip this if you don't have sake or you don't like sake)
- Minced Garlic
- Green Onion (white part to cook, green part for garnish)
- Salt & Pepper (adjust as per your liking and taste)
- Wash and Dry the mushroom
Rinse the Shiitake mushrooms gently under cold water. Pat them dry thoroughly with paper towels and let them air dry for at least 15 minutes to ensure they don't release too much water during cooking.
- Cut the mushroom
Once dry, trim the stems and slice the mushrooms into uniform pieces to ensure even cooking.
- Heat the pan
In a large skillet, heat olive oil over medium heat until the pan and oil are hot enough.
- Cook the mushroom
Add the sliced mushrooms to the skillet. Sauté until they begin to brown and release their moisture. If water is released, continue cooking until most of it has evaporated.
- Add Flavorings
Stir in the garlic, green onions, salt, pepper, and oregano. Cook for another 2-3 minutes until the herbs are fragrant.
- Deglaze with Sake
Pour in the sake (if using) and cook for an additional minute to allow the alcohol to evaporate and flavors to meld.
- Serve
If desired, sprinkle some green onion in the pot and give it a quick stir, then serve.
- Drying Mushrooms: Properly drying the mushrooms is crucial. After washing, ensure they are patted dry and allowed to air dry. This prevents them from releasing too much moisture during cooking, which can make them soggy.
- Cooking Off Water: If mushrooms release a lot of water, be patient and cook it off before adding garlic and herbs to prevent boiling the ingredients.
- Sake Substitute: If you prefer not to use sake, you can omit it. The sake helps to enhance the umami flavor of the mushrooms, but the dish will still be delicious without it.