Gather around the table with delicious Shiitake mushrooms
Simple Sautéed Shiitake
Prep Time: 5 minutes
Cook Time: 15 minutes
- 12 oz Top Hat Shiitake Mushrooms
- Olive oil
- Salt and pepper to taste
- ¼ cup red wine
- 2 tbs minced garlic
Heat oil on medium high heat.
Add the Shiitake slices and stir into the oil. Allow the mushrooms to reduce down. They will shrink as they cook.
Add 2 tbs of minced garlic and stir into the mushrooms.
When the Shiitake are cooked thoroughly, add the red wine and allow to simmer until the wine has flashed off.
Add salt and pepper to taste. Serve over meat, rice, or all on it’s own for a savory side dish!
Yes! For your safety, all Shiitake mushrooms must be cooked before eating. A small percentage of the population will have a reaction to the lentinan in uncooked Shiitake.
You do not need to wash your Shiitake mushrooms. They are clean and ready to cook. Enjoy!
The stems are delicious! Maybe just a bit more tough than the caps. That’s why people remove them. You can save them to dry for Shiitake powder, or to add to soups and other recipes.
Caps naturally have a soft white fuzz on them. This is the mycelium. They will naturally dry out over time. You can still cook them, or dry them. Do not eat if they are slimy, or have mold on them. This could be a sign of spoilage.