Before roasting shiitake mushrooms it is important to clean them properly. If you are new to it, be sure to check out my beginner-friendly post for more information on How To Clean Shiitake Mushrooms.
To make this baked shiitake mushrooms recipe, you will need fresh shiitake mushrooms, olive oil, kosher salt, and freshly ground black pepper.
Instructions on How to Make
The steps to roasting shiitake mushrooms could not be easier. Simply:
- Heat oven & prepare a sheet pan: Preheat the oven to 400 degrees F. Line a roasting pan with parchment paper or aluminum foil and set it aside.
- Start by cleaning shiitake mushrooms: Place mushrooms in a colander and rinse under cold water. Transfer onto a clean kitchen towel and pat dry with paper towels to dry them as much as you can. Alternatively, you can use a damp cloth to clean mushrooms one by one.
Remove the stems and save them to use in mushroom stock for later.
- Add the flavorings: Place the now-cleaned shiitake mushroom caps in a large bowl. Drizzle them with olive oil and season with salt and pepper. Toss mushrooms using clean hands, ensuring that you evenly coat each mushroom with the flavorings.
- Arrange on the sheet pan: Place mushroom caps onto the prepared rimmed baking sheet and arrange them on in a single layer with the caps facing down (or gill side up).
- Bake & turn: Roast shiitake mushrooms in the oven for 10 minutes, remove them from the oven, and turn them over one by one using a pair of tongs. Bake for another 8-10 minutes until they turn golden brown. The larger mushrooms should be crisp on the edges, while the smaller ones should be crispy throughout.
- Serve: Transfer onto a serving platter. If preferred, sprinkle with fresh herbs and more freshly ground black pepper. You can serve seasoned shiitake mushrooms warm, at room temperature, or even cold.
How To Store
Leftover roasted shiitake mushrooms can be stored in an airtight container for up to 3 days in the refrigerator. They’ll lose their crispness as they sit but still be delicious.
- Dry them thoroughly: The secret to crispy/crunchy shiitake mushrooms is to dry them thoroughly. Even though it’s a bit of extra work, take the time to dry them off.
- Hand-pick them at the store: If you can, hand-pick your mushrooms one by one at the grocery store. When buying shiitakes, look for firm mushrooms with large caps without bruises. Avoid those that are wilted, wet, or slimy.
- Finish it off with sea salt: If you’re a fan of salt like I am, finish off your roasted shiitakes with coarse sea salt for a bit more flavor.
The secret to making crispy shiitake mushrooms is two-fold. First, be sure to dry them thoroughly after rinsing them. Second, turn mushrooms halfway through the roasting process to make sure they bake evenly. Keep a close eye on them as they roast, too, since the smaller shiitakes crisp quicker than the larger ones. You may have to remove them before the larger ones are crisp throughout and done roasting.
Love Mushrooms? Here are a few recipes you might like:
Roasted Shiitake Mushrooms Recipe
- 1 lb shiitake mushrooms
- 3 tablespoons olive oil or avocado oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon Italian parsley chopped – optional
- Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set it aside.
- Place shiitakes in a colander* and rinse under cold running water for 30-45 seconds while moving them around to help get rid of any dirt or debris. Transfer the mushroom caps onto a clean kitchen towel and pat dry with paper towels to dry them as much as you can.
- Transfer the shiitakes onto the prepared pan. Drizzle with olive oil and sprinkle with salt and pepper. Using your clean hands, toss to make sure that they are evenly coated with oil and seasoning. Arrange them on a single layer with the mushroom caps facing down.
- Roast in the preheated oven for 10 minutes, remove from the oven, turn them around, and bake for another 8-10 minutes or until the larger mushrooms are crisp on the edges and the smaller ones are crispy throughout.
- Taste for seasoning and add in if necessary. Transfer onto a serving plate and, if preferred, garnish with fresh herbs.
- Leftover roasted shiitake mushrooms can be stored in an airtight container for up to 3 days in the refrigerator. They’ll lose their crispness as they sit but still be delicious.
- If you have a salad spinner, it makes the cleaning process quicker. I included the instructions on how to use it in this How To Clean Shiitake Mushrooms post.