Roasted Shiitake Mushrooms are delicious when served by themselves as a snack. They can also be served as a side dish or an appetizer. Ready in less than 20 minutes, this easy recipe is healthy and quick to make.
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.