These mushrooms, known for their deep umami flavor and meaty texture, take on a rich, savory quality when baked to perfection. With minimal prep and just a few key ingredients, this recipe transforms Shiitake mushrooms into a tender, flavorful dish that’s perfect as a side, appetizer, or light meal.
Whether you’re a longtime fan of mushrooms or new to cooking with them, this easy baked version will quickly become a favorite.
INGREDIENTS:
- 4 tablespoons extra-virgin olive oil or melted butter
- 1 tablespoon white wine or white wine vinegar
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 lb. fresh shiitake mushrooms rinsed and dried; stems removed if you wish*
- 2 tablespoons chopped parsley for garnish
INSTRUCTIONS:
- Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- In a large bowl, whisk together the olive oil, vinegar, kosher salt, black pepper, garlic powder, and dried thyme.
- Add the mushrooms and toss to coat.
- Transfer the coated mushrooms to the prepared baking sheet.
- Bake until tender, about 20-30 minutes. Garnish with chopped parsley and serve
NOTES
* Many shiitake recipes will advise you to remove the stems, which are edible but tend to be tough and fibrous. You can certainly do that if you wish. Personally, I find that the stems of small, young mushrooms are fine to eat. If you decide to remove them, cut them off with a knife – you won’t be able to twist them off as you can do with white mushrooms.