Express Shi Recipe

Prepare mushrooms

Clean shiitake mushrooms by wiping with a damp paper towel. Remove and discard (or save for stock) the tough stems. Slice caps into roughly 1/4- to 1/2-inch slices so they cook quickly and evenly.

Heat pan

Place a large skillet over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. Heat until the butter melts and begins to foam but not brown, about 1 minute.

Cook aromatics

Add the minced garlic and chopped shallot (reserve some of the white scallion for garnish if desired). Sauté for 30–45 seconds until fragrant, stirring constantly so the garlic does not burn.

Sear mushrooms

Add the sliced shiitake mushrooms in a single layer as much as the pan allows. Let them sear without stirring for 1–2 minutes to develop color, then stir and continue cooking another 2–3 minutes until they are golden and any released liquid has mostly evaporated.

Deglaze & season

Pour in the light vegetable/chicken stock (or water), soy sauce, mirin, rice vinegar, and fresh lemon juice. Stir and scrape up any brown bits from the bottom of the pan. Cook 1–2 minutes until the sauce slightly thickens and coats the mushrooms.

Finish flavoring

Reduce heat to medium-low. Stir in 1 tsp toasted sesame oil, 1 tsp freshly ground black pepper, and 1/2 tsp kosher salt (adjust to taste). Cook another 30–60 seconds to meld flavors.

Remove skillet from heat. Taste and adjust seasoning (add more soy for saltiness, lemon for brightness, or pepper for spice).

Transfer mushrooms to a serving dish. Sprinkle with the thinly sliced scallion greens and whites, chopped cilantro or parsley if using, toasted sesame seeds, and a light pinch of red pepper flakes if you want heat.

Serve immediately as a warm side dish, a topping for rice or noodles, or folded into an omelet. Leftovers keep in an airtight container in the refrigerator for up to 3 days.