Sautéed Shiitake Mushrooms
Tender, juicy and packed with savoury umami flavour, these shiitake mushrooms are sautéed until lightly caramelised, then finished with garlic, coconut aminos and toasted sesame oil. Sesame seeds and green onion add a simple finishing touch.
Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 lb (454 g) shiitake mushrooms
- 3 tbsp coconut aminos or low-sodium soy sauce
- 1 tsp toasted sesame oil
- ¼ tsp sea salt, or to taste
- ¼ tsp black pepper
- 1 medium green onion, sliced - optional, for topping
- 1 tsp sesame seeds - optional, for topping
How to make it
- 1
Prepare the shiitake - If using dried shiitake mushrooms, soak them in a bowl of water to rehydrate. Once rehydrated, gently squeeze out the excess water and pat them dry before cooking.
- 2
Heat the oil - Heat the olive oil in an 11- or 12-inch cast-iron skillet over medium-high heat for 2-3 minutes, until the oil is shimmering and moves easily around the pan. Reduce the heat to medium.
- 3
Sauté the mushrooms - Add the shiitake mushrooms and sauté for 7-10 minutes. Stir occasionally rather than constantly, allowing the mushrooms time to soften and begin to brown. If they have browned but are still not soft, reduce the heat to medium-low.
- 4
Add the garlic - Reduce the heat to medium-low and push the mushrooms towards the sides of the pan. Add the minced garlic to the centre. If the pan is very dry, add a little more oil. Sauté the garlic for about 1 minute, until fragrant, then mix it through the mushrooms.
- 5
Add the coconut aminos - Pour in the coconut aminos or low-sodium soy sauce. Use a wooden spoon to scrape the bottom of the pan and cook for 1-2 minutes, until the liquid has mostly sizzled away or been absorbed by the mushrooms.
- 6
Finish and serve - Remove the pan from the heat. Stir in the toasted sesame oil and season with sea salt and black pepper to taste. If using, finish with sliced green onion and sesame seeds.