Vegetarian Holy Shiitake Recipe

Prepare mushrooms

Wipe shiitake caps clean with a damp towel. Remove stems and thinly slice caps so you have roughly 12 oz of sliced shiitake. Pat dry.

Heat a large skillet over medium-high heat. Add olive oil and butter (if using). Once butter foams and oil shimmers, add the chopped onion and cook 4–5 minutes, stirring occasionally, until translucent and starting to brown at the edges.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.

Add sliced shiitake to the skillet in a single layer if possible. Cook untouched for about 2 minutes to get good color, then stir and continue cooking 4–5 minutes until mushrooms have released liquid and most of the moisture has evaporated and they are nicely browned.

Stir in soy sauce, mirin, and sugar. Continue cooking 1–2 minutes until the liquid has mostly reduced and the mushrooms are glossy. Taste and add black pepper and salt as needed.

Remove from heat. Stir in toasted sesame oil, chopped cilantro, and half of the sliced scallions (use the whites in the mushroom mix and reserve greens for garnish). Let mixture cool for 10 minutes — it should be warm but not hot before breading so batter adheres well.

Set up an assembly line: bowl A - flour mixed with cornstarch and 0.5 tsp salt; bowl B - cold water whisked into remaining flour to make a slightly thick batter (about the consistency of heavy cream); bowl C - panko breadcrumbs in a shallow dish. Adjust batter with up to 1–2 tsp more water if too thick.

Forming patties or bites: Use a tablespoon or small scoop to portion about 1½ tablespoons of the cooled mushroom mix for each bite (you should get ~18–22 bites). Firmly press each portion into a compact bite or small patty shape with your hands. Keep a tray nearby lined with parchment.

Coat each patty: dredge lightly in flour mixture (shake off excess), dip into the cold batter ensuring full coverage, then press into panko so the surface is well coated. Set finished pieces back on the tray. Repeat until all mushroom mixture is used.

Heat a heavy skillet or cast-iron pan over medium heat. Pour in neutral oil to reach about 1/8–1/4 inch depth. Heat to 350°F (175°C) if you have a thermometer, or test by dropping one panko crumb — it should sizzle and brown within 10 seconds.

Fry in batches without crowding: carefully place 6–8 bites into the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and crisp. Adjust heat as needed to avoid burning; reduce to medium-low if browning too quickly before heating through.

Use a slotted spatula to transfer fried bites to a wire rack set over a baking sheet or paper towel-lined plate to drain. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining batches.

Keep finished bites warm in a 200°F (95°C) oven on a baking sheet if making ahead by more than a few minutes; they are best served within 20–30 minutes for maximum crispness.

Make the sauce: In a small bowl combine mayonnaise(s), gochujang, honey (or agave), and rice vinegar. Whisk until smooth. If sauce is too thick for dipping, add water 1 teaspoon at a time to reach desired consistency. Taste and adjust heat/sweetness as needed.

Plate and garnish: Transfer hot Vegetarian Holy Shiitake bites to a serving platter. Sprinkle remaining sliced scallion greens and toasted sesame seeds over the bites. Add pickled jalapeño slices and lemon wedges on the side for brightness.

Serve: Provide the Holy dipping sauce in a small bowl alongside the bites. Encourage squeezing a little lemon over the mushrooms before dipping for a bright contrast.