Holy Shiitake Recipe

Prepare mushrooms

Wipe shiitake caps with a damp cloth and trim stems. Slice caps about 1/4" thick. Pat slices dry with paper towel.

Heat pan

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until butter foams and just begins to brown.

Sear mushrooms: Add shiitake slices in a single layer (work in two batches if needed). Let cook undisturbed for 2–3 minutes until golden on one side, then stir and cook another 1–2 minutes until well browned and reduced. Remove mushrooms to a bowl and set aside.

Sweat aromatics: Reduce heat to medium. Add remaining 1 tablespoon olive oil if pan is dry. Add chopped shallot and 2/3 of the minced garlic. Cook 1.5–2 minutes until softened and fragrant but not browned.

Deglaze: Pour in the white wine (or vermouth) and scrape up any browned bits from the pan with a wooden spoon. Let alcohol cook off 30–45 seconds.

Build sauce: Add stock and Tamari (or soy sauce). Stir and simmer for about 1 minute to reduce slightly.

Finish sauce: Stir in heavy cream and bring to a gentle simmer. Cook 1–2 minutes until the sauce thickens enough to coat the back of a spoon.

Return mushrooms: Add the browned shiitakes back into the pan and toss to coat in the sauce. Simmer together 1–2 minutes to marry flavors.

Season: Add lemon juice, freshly ground black pepper and salt to taste. Taste and adjust — add more Tamari for umami, a pinch more salt if needed, or a squeeze more lemon for brightness.

Add herbs: Stir in chopped thyme and most of the parsley, reserving a pinch for garnish. If using red pepper flakes, add now for a touch of heat.

Enrich (optional): If using, sprinkle grated Parmesan over the hot mushrooms and stir until melted into the sauce for extra richness.

Final finish: Taste one more time and adjust seasoning. Remove from heat and let rest 1 minute so the sauce thickens slightly.

Garnish and serve: Transfer Holy Shiitake to a serving dish or spoon over toasted bread, cooked pasta, polenta or rice. Sprinkle remaining parsley and a final grind of black pepper on top.

For crostini: Lightly brush bread slices with olive oil and toast under broiler or in a skillet until golden. Spoon mushrooms over warm crostini and serve immediately.

For pasta/rice/polenta: Toss cooked pasta (reserve a little cooking water) with mushrooms; if sauce seems thick, add 1–2 tablespoons pasta water or stock to loosen. Serve with extra grated cheese if desired.