Shiitake Mushroom Recipe

Prepare mushrooms

Wipe shiitake caps with a damp paper towel to remove dirt. Trim and discard tough stems; slice caps into 1/4-inch thick slices so they cook evenly.

Heat fat

Place a large skillet over medium-high heat. Add olive oil and butter; heat until butter is melted and begins to foam but not brown (about 30–60 seconds).

Sear mushrooms

Add sliced shiitakes in a single layer (work in two batches if necessary to avoid crowding). Let cook undisturbed for 2–3 minutes until undersides are deeply golden. Stir and continue to cook for another 2 minutes until most pieces are golden and edges are slightly crisp.

Add aromatics

Push mushrooms to one side and add minced shallot and garlic to the hot area of the pan. Cook, stirring, for 30–45 seconds until fragrant and translucent, then stir into the mushrooms. Add thyme and cook together for 20–30 seconds to bloom the herb.

Season and deglaze: Sprinkle salt and pepper over the mushrooms. Pour soy sauce, mirin, and broth into the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid bubble and reduce for 1–2 minutes so the mushrooms are glossy but not swimming in liquid.

Finish with acid: Remove the skillet from heat and stir in the lemon juice to brighten the flavors. Taste and adjust seasoning with more salt or pepper if needed.

Plate and garnish: Transfer mushrooms to a serving dish. Sprinkle chopped parsley and toasted sesame seeds if using. Serve warm as a side, on toast, tossed with pasta or grain bowls, or as a topping for grilled proteins.

Storage: Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat; add a splash of broth if dry.