Pan-Seared Shiitake Mushrooms with Shallots

Ingredients

• 397–454 g (14–16 oz)fresh shiitake mushrooms
• 3 tablespoonsextra-virgin olive oil
• 1 teaspoonkosher salt
• to tastefreshly ground black pepper
• 2 tablespoonsthinly sliced shallot (about 1 small or ½ medium-large shallot)
• 1garlic clove, thinly sliced
• ½lemon
• 2 tablespoonschopped parsley

Instructions

1. 1

   Prepare the mushrooms

   Gently pull the stems from the mushroom caps and set them aside for stock, if you like. Cut larger caps into slices about 1.3 cm (½ inch) wide; leave smaller caps whole if they are under 3.8 cm (1½ inches) across.

2. 2

   Heat the first batch

   Set a 25–30 cm (10–12 inch) frying pan over medium-high heat. Add 1 tablespoon of olive oil, arrange half the mushrooms in a single layer and sprinkle over ½ teaspoon of salt.

3. 3

   Sear the mushrooms

   Cook for 3–5 minutes without stirring or moving the mushrooms, until the underside is golden brown. Transfer them to a bowl or large plate.

4. 4

   Cook the second batch

   Return the pan to the heat and repeat with the remaining mushrooms, 1 tablespoon of olive oil and ½ teaspoon of salt.

5. 5

   Add aromatics

   Return the first batch of mushrooms to the pan and add the remaining 1 tablespoon of olive oil. Stir in the shallot and garlic, then cook for about 2 minutes, until the shallot softens and the garlic smells fragrant.

6. 6

   Finish and serve

   Take the pan off the heat. Squeeze the lemon over the mushrooms, scatter over the parsley and serve.

What are pan-seared shiitake mushrooms?

Shiitake mushrooms are prized in many East Asian cuisines for their savoury flavour and substantial texture. This straightforward pan-cooked version pairs them with shallot, garlic, lemon and parsley.

Cooking the mushrooms in batches gives them room to brown rather than crowding them in the pan. A final squeeze of lemon lifts their earthy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 136 calories, 3g protein, 9g carbs, 11g fat.

Olive oil supplies most of the fat, while the mushrooms and shallot contribute carbohydrates; the dish has modest protein from the mushrooms. Pair a serving with a protein-rich main and a grain or potato to make a more balanced plate.

Choosing and preparing shiitakes

Caps: Choose fresh mushrooms with firm caps, and wipe away any visible dirt. Remove the stems by hand as directed; they can be saved for stock, though they are not used in this dish.

Sizes: Keep small caps whole and slice larger ones into pieces about 1.3 cm (½ inch) wide. Similar-sized pieces cook more evenly.

Why the mushrooms cook in batches

Space: The recipe divides the mushrooms between two batches so they can sit in one layer in a 25–30 cm (10–12 inch) pan. If the pan is crowded, the mushrooms are more likely to release moisture and soften before they brown.

Stillness: Leave each batch undisturbed for 3–5 minutes. This gives the undersides time to develop a golden sear before the mushrooms are moved.

Adding the shallot and garlic

Timing: The shallot and garlic go in after both batches of mushrooms have been seared. Cook them with the mushrooms for about 2 minutes, just until the shallot softens and the garlic becomes fragrant.

Heat: Remove the pan from the heat before adding lemon and parsley. This keeps the fresh finishing ingredients from cooking for longer than needed.

Getting the best texture

Browning: Look for a golden underside before turning to the next step; the method does not call for stirring during the initial 3–5-minute sear. Pan heat and mushroom size can affect how quickly that colour develops.

Doneness: The shallot should be softened after its brief cooking time with the garlic. Finish with lemon and parsley once the pan is off the heat.

Serving ideas

As a side: Serve the mushrooms alongside a grain, potatoes or a main dish for a savoury vegetable accompaniment. Their lemon and parsley finish also suits simply cooked greens.

On toast: Spoon them over toasted bread for a light meal or snack. Add them to pasta or rice if you want to make them part of a more substantial plate.

Recipe notes & tips

• Use a pan large enough to arrange each batch in a single layer.
• Keep the mushroom stems for a future stock, as suggested in the method.
• Slice larger caps evenly so they brown at a similar pace.
• Wait for a golden underside before moving each batch.
• Add the lemon and parsley only after taking the pan off the heat.

Variations

• Add thyme: Stir in a little fresh thyme with the shallot and garlic.
• Use chives: Replace the parsley with chopped chives for a gentler onion note.
• Make it peppery: Add extra freshly ground black pepper just before serving.
• Add chilli: Sprinkle in a pinch of chilli flakes while cooking the aromatics.
• Serve on toast: Spoon the finished mushrooms over toasted bread.

Common mistakes to avoid

• Crowding the pan: The mushrooms may soften instead of searing; cook them in the two batches described.
• Stirring too soon: Moving the mushrooms interrupts browning; leave them undisturbed for 3–5 minutes.
• Cutting every cap the same way: Small caps can be left whole, while larger ones should be sliced about 1.3 cm (½ inch) wide.
• Adding the garlic at the start: It cooks longer than needed; add it with the shallot after searing the mushrooms.
• Cooking the lemon and parsley: Their fresh finish can be lost; add both after removing the pan from the heat.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a frying pan until hot, or serve cold as part of another dish.

Frequently asked questions