When it comes to quick and delicious dinners, Shiitake mushroom recipes should be at the front of your menu repertoire!
The rich, umami flavor and satisfying texture of Shiitake make them a versatile addition to various dishes, from hearty stir-fries to comforting ramen bowls. Whether you’re looking to explore new flavors or need a go-to weeknight meal, these are some of the best Shiitake mushroom recipes we’ve found.
Dive into these mouthwatering dishes that are as easy to make as they are delicious.
1. Mushroom Fried Rice with Kimchi
Looking for a dinner bursting with flavor? Check out one of our favorite recipes with Shiitake mushrooms — Mushroom Fried Rice with Kimchi!
The earthy, umami-rich flavor of Baby Bellas, Oysters, and Shiitake stands up beautifully to the tangy, spicy taste of kimchi. Add the sweetness and heat from gochujang, and you’ll have an explosion of flavor served on rice and topped with a traditional sunny-side-up egg.
This recipe is easy enough for a weeknight dinner and beautiful enough with the garnish of roasted seaweed sheets for entertaining!
Ingredients
- 8 oz. Monterey Mushrooms® Baby Bella, Oyster, and Shiitake Mushrooms
- 3 Tbsp. vegetable oil, divided
- 6 oz. ground pork (optional)*
- 4 oz. onion, sliced
- 1⁄2 oz. garlic, minced
- 1 oz. ginger, minced
- 3 cups brown rice, cooked and cooled
- 8 oz. kimchi, diced
- 4 Tbsp. kimchi juice
- 2 Tbsp. gochujang
- 2 Tbsp. soy sauce
- 2. Tbsp. sesame oil
- 2 oz carrot, julienne
- 3 oz. kale, shredded
- 4 scallion, thinly sliced
- 1⁄4 cup sesame seeds
- 4 eggs, cooked sunny side up
- 4 Tbsp. roasted seaweed sheets, julienned
*For a vegan or vegetarian version of this dish, replace the ground pork with 6 oz. of additional mushrooms, and omit the fried egg.
2. Portabella Marsala
Portabellas may in the title, but the rich flavor of Shiitake mushrooms adds an extra depth of flavor to the traditional Marsala sauce.
Perfect for an elegant dinner without spending hours in the kitchen, pan-fried Portabella caps form the base of this tasty vegetarian dish. The sauce, with its sweet and savory notes, coats the mushrooms in a velvety embrace, making every bite a luxurious experience.
Serve this over a bed of your favorite pasta or polenta, garnished with fresh parsley for the perfect night-in dish.
Ingredients
- 16 oz. Monterey Mushrooms® Portabella Mushrooms* (about 4 medium caps)
- All-purpose flour, for dredging
- Kosher salt
- Freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 oz. Monterey Mushrooms® Shiitakes, thinly sliced
- 8 oz. Monterey Mushrooms® White Mushrooms*, quartered
- 1/2 cup sweet Marsala wine
- 1/2 cup vegetable stock
- 2 Tbsp. unsalted butter
- 1/4 cup chopped flat-leaf parsley
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms provides 400 IU of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
3. Mushroom Bibimbap Bowl
Looking for a meal that’s as vibrant and fun as it is delicious? When it comes to Shiitake mushroom recipes, this Mushroom Bibimbap Bowl is an adventure in every bite.
The shiitake mushrooms bring a hearty, umami flavor to this colorful Korean dish, perfectly complementing the quick-pickled vegetables and spicy gochujang sauce. Each ingredient shines on its own, yet they come together in harmony, creating a bowl bursting with flavor and texture.
Add these ingredients to your shopping list and make your own bowl of perfection!
Ingredients
- 1 lb. Mung bean sprouts
- 4 Tbsp. sesame oil, divided
- 1⁄2 tsp. salt
- 2 Tbsp. garlic, finely minced, divided
- 6 green onions, sliced
- 12 oz. spinach (with tender stems)
- 24 oz. assorted mushrooms, such as Monterey® Baby Bella, Oyster, White, Portabella, and Shiitake Mushrooms
- 2 oz. soy sauce
- 1 1⁄2 oz. honey
- 3 cups short grain brown rice, uncooked
Quick Pickled Vegetables
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- 6 oz. carrot, cut into matchsticks
- 6 oz. zucchini, thinly sliced into half moons
- 3 oz. red radish, thinly sliced into half moons
- 6 oz. red bell pepper, cut into matchsticks
- 6 oz. cucumber, cut into matchsticks
- 2 tsp. salt
Garnish
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- 4-6 Tbsp. gochujang
- 4-6 egg yolks or sunny side up egg
- Toasted sesame seeds as needed
- Gochugaru as needed
4. Three Mushroom and Garlic Grilled Pizza
Take your pizza night to the next level with this gourmet Shiitake mushroom pizza recipe. It’s a flavor-packed twist on a beloved classic.
Combining Shiitake mushrooms with Baby Bellas and White mushrooms creates a rich, earthy flavor that pairs perfectly with roasted garlic. Add in a crisp, grilled crust and your favorite mozzarella cheese, and this is a recipe you’ll turn to again and again.
Pair your pizza with a refreshing salad and a glass of white wine for a truly unforgettable dinner!
Ingredients
- 1 Tbsp. unsalted butter
- 4 garlic cloves, minced
- 5 basil leaves, minced
- 2 Tbsp. all-purpose flour
- ¾ cup half and half
- 2 Tbsp. grated Parmesan cheese
- ½ tsp. fine sea salt
- ¼ tsp. ground black pepper
- 2 Tbsp. extra virgin olive oil
- 3 oz. Baby Bella mushrooms*, sliced
- 3 oz. Shiitake mushrooms, stemmed and sliced
- 3 oz. White Button mushrooms*, sliced
- 1 oz. dry white wine or chicken stock
- ¼ tsp fine sea salt
- Dough for a 14-inch pizza
- 4 oz. whole milk mozzarella cheese, chopped
- Shaved Parmesan for garnish
- Basil leaves for garnish
- Olive oil
*Selecting Monterey Mushrooms® "High Vitamin D" Mushrooms provides 400 IU of vitamin D per 3 oz serving, which is 50% of the Daily Value as recommended by the FDA.
5. Shiitake Mushroom Ramen To-Go
Sometimes you want a tasty dinner at the table, and other times you need to grab something on the run. This is one Shiitake mushroom recipe that gives you all the taste you want designed for portability.
Shiitake Mushroom Ramen infuses the earthy, umami flavor of the mushrooms into a rich broth and tender noodles. The result? Every spoonful is comforting and satisfying.
This make-ahead meal can be packed in a thermos to keep it hot on the road, eaten straight out of the wide-mouth mason jar, or served in fine china. However you enjoy it, it will nourish your soul.
Ingredients
- 2 Tbsp. extra virgin olive oil
- 6 oz. Monterey® Shiitake mushrooms, sliced
- 8 oz. Asian noodles, cooked according to package directions
- 4 Tbsp. chicken bouillon paste or broth base
- 1 Tbsp. low-sodium soy sauce
- 1 tsp. Asian-style hot sauce (such as Sriracha)
- 2 cups raw carrots, shredded
- 5 green onions with both white and green portions sliced
- 1 cup cucumber, diced
- ½ cup fresh cilantro, chopped
- 4 16-ounce wide-mouth jars with lids
- ¾ cup boiling water for each jar, when ready to serve
6. Spinach Polenta with Mushrooms
If you aren’t already passionate about polenta, this recipe will make the difference!
Spinach Polenta with Mushrooms is the perfect choice for a cozy and comforting dinner. The rich, umami flavor of Shiitake mushrooms is balanced with creamy, smooth polenta. Sautéed spinach adds a pop of color and a fresh, vibrant taste to this delicious and nourishing dish.
Serve hot, sprinkled with parmesan cheese and a drizzle of olive oil. Add some sautéed seasonal vegetables and maybe even a crusty, rustic loaf of bread for a hearty dinner.
Ingredients
- 4 cups water
- 2 cups chopped spinach
- 1 cup polenta
- 1 Tbsp. butter
- 1/4 cup grated Parmesan cheese
- 1 Tbsp. olive oil
- 1 lb. fresh mixed mushrooms, such as Portabella, Shiitake, or Oyster, coarsely chopped
- 1 large leek (white and light-green parts only), halved and thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp. butter
- 1/2 Tbsp. white wine vinegar
Poached Eggs
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- 4 large eggs
- water for poaching
- 1 Tbsp. white vinegar
Optional Garnishes
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- fresh chopped chives
- salt and pepper, to taste
- Parmesan cheese
7. Shiitake Mushroom and Smoked Tofu Stir Fry
End your day with a burst of flavor with this Shiitake Mushroom and Smoked Tofu Stir Fry. It’s quick, delicious, and packed with nutrients.
The meaty texture and deep flavor of Shiitake mushrooms combines with smoked tofu for a unique, savory taste that’s sure to please. Vibrant, slightly crisp vegetables add beauty to this stir fry dish, with perfectly balanced textures. And let’s not forget that hint of honey-orange dressing!
Vibrant, beautiful, and delicious. We have nothing more to say.
Ingredients
- 1 Tbsp. low-sodium soy sauce* - for gluten-free version - use Tamari
- ½ tsp. orange zest
- Juice from a medium orange (about ¼ cup)
- ½ tsp. honey
- 2 Tbsp. olive oil or other cooking oil
- 1 small onion, chopped
- 1 ½ cups broccoli florets
- 6 oz. Shiitake mushrooms, stems removed and sliced
- 2 garlic cloves, minced
- 1 large red bell pepper, chopped
- ½ cup shredded carrots
- 1 cup pea pods
- 7 to 8 oz. smoked tofu, cubed
- 1 Tbsp. black sesame seeds
- 1 cup brown rice, cooked according to package directions
- Fine sea salt or soy sauce to taste
*For gluten-free, use Tamari.
Ready for More Delicious Recipes?
We love every one of these Shiitake mushroom recipes, but our kitchens are filled with plant-powered recipes most nights of the week.
Plant-forward menu options are finding their way into gourmet restaurants and onto home chef dining tables nationwide. These recipes from the Culinary Institute of America were produced for the Mushroom Council to introduce the tantalizing taste of plant-based recipes into your kitchen.
Get your copy today for recipes ranging from Mushroom Bolognese to Grilled Turkey and Mushroom Skewers with Tahini Sauce.
