Garlic Butter Shiitake Mushrooms Recipe
This flavorful shiitake mushrooms recipe is super easy to make! Just chop, season, pop in your oven, stir once or twice while baking, and enjoy!
We grow a ton of shiitake mushrooms so are always experimenting with ways to use them.
This is one of our favorite side dishes made with shiitakes – it’s super simple to make and bakes almost hands-off while you work on the rest of dinner.
I like to pair it with my Garlic Parmesan Roasted Kohlrabi recipe since they both use the same oven temperature, and I often have a big harvest of kohlrabi to use at the same time I have an excess of shiitakes!
Garlic Butter Shiitake Mushrooms
Ingredients you’ll need:
- 3 cups (abt 8 oz, with stems removed) chopped shiitake mushrooms
- 1 tbsp salted butter
- 1/2 tbsp olive oil
- 1 minced clove garlic
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions to make:
Preheat oven to 400 F.
Prepare your mushrooms. To do this, begin by removing the stems from your shiitakes. (Save those stems and use them to make simmered broths and soups!)
About 8 ounces of shiitakes with the stems removed, should chop up to around 3 cups of mushroom pieces.
Wipe the mushroom caps off with a damp cloth (preferred method) or very quickly rinse under water and pat dry.
Dice the mushrooms into roughly 1″ pieces. Precision isn’t important here, just make sure they’re all more or less around the same size.
While you’ve got the knife out for chopping, take your clove of garlic and mince it.
In a separate, small bowl, melt 1 tablespoon of salted butter. To this butter, add the olive oil, pepper, and salt. Then add in the minced garlic clove, and give it all a good stir to combine everything together.
Next, add the chopped shiitakes to the butter/garlic/spice mixture and toss everything together, aiming to coat the mushroom pieces thoroughly.
Once thoroughly coated, transfer mushrooms to a lightly sprayed 8 x 8 glass pan.
Bake the mushrooms for 22-24 minutes, or until tender.
Stir at least once or twice while baking, otherwise this recipe is hands-off!
Serve immediately, while still hot.
Leftovers can be refrigerated. I actually love the taste of them cold from the fridge, but the rest of my family thinks I’m weird. You may wish to gently reheat your leftovers with brief bursts of a microwave, like they do!
Garlic Butter Shiitake Mushrooms Recipe
Ingredients
- 8 oz shiitake mushrooms with stems removed (abt 3 cups when chopped)
- 1 tbsp salted butter
- 1/2 tbsp olive oil
- 1 clove garlic, minced
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Preheat oven to 400 degrees F.
- Wash mushrooms, remove stems, and cut into small pieces (about 1").
- Melt the butter, then add the olive oil, minced garlic, salt, and pepper. Stir until combined.
- Next, add the chopped shiitake mushrooms to the garlic butter mixture.
- Mix well and dump into a lightly sprayed 8×8 inch baking pan.
- Stir once or twice while baking.
- Roast the mushrooms for 22 to 24 minutes, or until tender.
- Remove from oven and serve hot.
- Leftovers can be stored in your fridge for a couple of days.
