FREE 5-Ingredient Recipe EBook

• My Shiitake Mushroom Recipe Is A Juicy Burst Of Umami
• Ingredients & Substitutions
• How To Cook Shiitake Mushrooms
• My Tips For Texture & Easier Cooking
• Shiitake Mushrooms (10-Minute Recipe) Recipe card
• Recipe Variations
• What To Serve With Them
• Recipe Reviews

My Shiitake Mushroom Recipe Is A Juicy Burst Of Umami

It’s truly a wonder that I don’t have any shiitake mushroom recipes here on Wholesome Yum yet, because these are actually my favorite type of mushroom! I guess I wasn’t sure if you’d be interested because they are a little more exotic? But here you are. And here I am with these Asian-inspired, irresistible shiitake mushrooms that I couldn’t wait any longer to show you. Here’s why:

• Earthy, savory flavor – I’ve sauteed mushrooms in butter many times, but my Asian-inspired twist on these shiitake mushrooms feels special. The combo of coconut aminos, garlic, and toasted sesame oil gives them this irresistible, lightly sweet, umami punch.
• Tender, lightly caramelized texture – You don’t really see the sauce on these too much, because they absorb most of it. There’s just this glisten left on the caramelized exterior, but make no mistake, the inside of these shiitakes is seriously the juiciest way I’ve ever eaten mushrooms.
• Quick and easy – You need just 5 simple ingredients, plus salt, pepper, and maybe a handful of optional toppings if you’re feeling fancy. When I clean them ahead of time, my shiitake mushroom recipe takes me all of 10 minutes to whip up on a busy weeknight.

When I made these shiitake mushrooms (for the 3rd time in 2 weeks), my 9-year-old asked for seconds and my husband asked when I’m making them again. Time for your family to do the same. Make them with me!

“Made these for dinner, and they were a hit! Tender, juicy, and bursting with umami. A new favorite for us!” –Joyce

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my shiitake mushroom recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Shiitake Mushrooms – I usually find them in the produce section of my grocery store. I used whole, fresh ones, but see my variations for other types that have worked for me.
• Olive Oil – For sauteing. Avocado oil is fine, too.
• Garlic – Fresh garlic really pops in this dish, but I tried it with jarred minced garlic (use 1 teaspoon) and it was still amazing. Even 1/4 teaspoon of garlic powder can do the trick, though less well.
• Coconut Aminos – This is the base of the sauce, and my fave soy sauce substitute . You can use low-sodium soy sauce instead, but I particularly like coconut aminos with these shiitake mushrooms because it adds a hint of sweetness.
• Toasted Sesame Oil – Adds a rich, nutty flavor at the end. Regular sesame oil is okay, but the flavor is less intense.
• Sea Salt & Black Pepper – You may need a bit less salt if you opt for soy sauce instead of the coconut aminos (above).
• Garnishes – You don’t have to add them, but to me, a sprinkle of green onions and sesame seeds take this recipe from good to great.

How To Cook Shiitake Mushrooms

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Saute the mushrooms. Heat the olive oil in a cast iron skillet over medium-high heat. Add the shiitake mushrooms and saute, stirring occasionally, until the mushrooms soften and start to brown.
2. Saute the garlic. Reduce heat to medium-low, push the mushrooms to the sides of the pan, and add the garlic in the middle. (You can add a little more oil if needed.) Sauté until fragrant, then stir the garlic into the mushrooms.
3. Deglaze & simmer. Add the coconut aminos to the pan and use a wooden spoon to scrape the bottom. Simmer until the liquid sizzles away or absorbs into the mushrooms.
4. Add finishing touches. Remove from the heat and stir in the toasted sesame oil, and season with salt and pepper to taste. I like sesame seeds and green onions for garnish.

My Tips For Texture & Easier Cooking

• Don’t submerge the mushrooms in water when you wash them. I either clean them with a damp paper towel, or run water over them briefly at low pressure with the cap facing down, so that it doesn’t soak into the gills. If your mushrooms get super wet, they turn out mushy and won’t brown well.
• Use a very large skillet with tall sides, preferably cast iron. Mushrooms take up a lot of space before they cook down, so they can overflow out of your pan if it’s not big enough. As for the material, I find that enameled cast iron like this (pictured above) cooks the mushrooms faster than nonstick, and browns them better because the moisture cooks away so fast. (Not to mention, the sunny yellow color of the one I have pictured here makes me happy.) If you use a nonstick skillet, you’ll need higher heat to avoid excess liquid, and the cook time may be longer.
• Preheat your oil before adding the mushrooms. It should shimmer and slide around the pan easily. If you skip this part, your shiitake mushrooms may end up soggy instead of beautifully caramelized.
• If the mushrooms still don’t fit in your pan, you can add half at first. Even my huge pan above was very full. If all the mushrooms just don’t fit in your skillet, add half first and let them cook down a bit, then add the rest. You can also use a Dutch oven if you don’t want to deal with the concerns of overflowing.
• Stir gently — I recommend tongs. The mushrooms can break rather easily when they are still raw, or tear as they get soft. I find tongs helpful to work with a full pan, plus they make it easier to turn the mushrooms and ensure each browns on both sides, without breaking them.
• Don’t stir constantly. Stirring every once in a while gives different pieces the chance to cook, but the caps need some time to soften as they touch the pan. Plus, you won’t get good browning if you stir all the time. The stems tend to stick out a lot at first, but they will fold over as they get soft.
• Reduce the heat if necessary. If you notice that your shiitake mushrooms have browned but are not soft yet, simply reduce heat to medium-low. You just don’t want it so low that the mushrooms cook in their own juices — we need those to sizzle away.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 2 tbsp Olive oil ▢
• 2 cloves Garlic (minced) ▢
• 1 lb Shiitake mushrooms (whole) ▢
• 3 tbsp Coconut aminos (or low-sodium soy sauce) ▢
• 1 tsp Toasted sesame oil ▢
• 1/4 tsp Sea salt (to taste) ▢
• 1/4 tsp Black pepper ▢
• 1 medium Green onion (optional, for topping; sliced) ▢
• 1 tsp Sesame seeds (optional, for topping) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in an 11- or 12-inch cast iron skillet over medium-high heat for 2-3 minutes, until the oil shimmers and slides around the pan easily. Then, reduce the heat to medium.
2. Add the shiitake mushrooms. Saute for 7-10 minutes , stirring occasionally but not constantly, until the mushrooms soften and start to brown. (Reduce heat to medium-low if they are browned but not yet soft.)
3. Reduce heat to medium-low. Push the mushrooms to the sides of the pan and add the garlic in the middle. (You can add a little extra oil if the pan is very dry.) Saute the garlic for about 1 minute , until fragrant, then stir in with the mushrooms.
4. Add the coconut aminos to the pan and use a wooden spoon to scrape the bottom. Simmer for 1-2 minutes , until the liquid sizzles away or absorbs into the mushrooms.
5. Remove from heat. Stir in the toasted sesame oil, and season with salt and pepper to taste. Sprinkle with sesame seeds and green onions for serving, if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you cook your shiitake mushrooms perfectly.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I’ve been so happy with how well this shiitake mushroom recipe reheats and stays juicy! You can warm them up in a skillet over medium heat, but my microwave actually worked surprisingly well.
• Leftover ideas: The easiest way to use up extra shiitake mushrooms is to add them into vegetable stir fries or pasta dishes, but I was surprised at how interesting and different they were tucked into an omelette the next day! You can also toss them into soups (like my egg drop soup ) or a pizza bowl for extra umami flavor.
• Note on nutrition info: I didn’t include the optional garnishes in these numbers, but they don’t make a huge difference.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Shiitake Mushrooms Recipe

Recipe Variations

• Sliced shiitakes – My cook time here is based on whole shiitake mushrooms, but feel free to use sliced mushrooms, which actually cook a bit faster. I mainly used whole ones because they were available and I didn’t bother to slice them, ha.
• Dried shiitakes – You’ll just need to rehydrate (soak) them in a bowl of water first. Then, squeeze gently and pat dry before proceeding with my recipe.
• Other types of mushrooms – You can certainly make my recipe with cremini or button mushrooms, if that’s what you’ve got.
• Onions – You can saute them together with the shiitake mushrooms, but I prefer to start them on their own for 5-7 minutes first, so they get more browning.
• Ginger – Sometimes I add some fresh grated ginger, about a tablespoon. I skipped it in my basic shiitake mushroom recipe, as it’s quite a bit of extra work. You can do a pinch of ground ginger as an easier option.
• Neutral flavor – If you’re not feeling the Asian-inspired flavor tonight, recently I swapped the coconut aminos with chicken broth and skipped the sesame oil. This gave me cozier vibes without giving up the juicy texture! I like this version when I’m serving it with simple chicken legs or steak .

What To Serve With Them

There are many ways to serve these sauteed shiitake mushrooms. Here are some of my favorites:

• Chicken – Teriyaki chicken with cauliflower rice is my combo du jour lately, but you can’t go wrong with my chicken stir fry , either. They also work well alongside my sesame kelp noodles .
• Beef – Try my saucy pepper steak , beef stir fry , or Thai beef salad . You can toss this shiitake recipe right into those, or serve it on the side.
• Veggie Bowls – The meaty texture of shiitake mushrooms is enough to be a vegetarian main course! Serve them over a bowl of rice (or my fried rice to jazz it up) with sauteed broccoli or roasted red peppers , avocado, cashews, and extra green onions. I love a drizzle of spicy mayo over these bowls!
• Protein Bowls – Make my suggested version above more hearty by adding sliced pork belly , sauteed shrimp , or flank steak .

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Shiitake Mushrooms (10-Minute Recipe)

My Asian-inspired shiitake mushrooms are tender, juicy, and packed with savory umami flavors. Make this easy recipe in just 10 minutes!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/shiitake-mushrooms/

Ingredients

• 2 tbsp Olive oil
• 2 cloves Garlic (minced)
• 1 lb Shiitake mushrooms (whole)
• 3 tbsp Coconut aminos (or low-sodium soy sauce)
• 1 tsp Toasted sesame oil
• 1/4 tsp Sea salt (to taste)
• 1/4 tsp Black pepper
• 1 medium Green onion (optional, for topping; sliced)
• 1 tsp Sesame seeds (optional, for topping)

Instructions

1. Heat the olive oil in an 11- or 12-inch cast iron skillet over medium-high heat for 2-3 minutes, until the oil shimmers and slides around the pan easily. Then, reduce the heat to medium.
2. Add the shiitake mushrooms. Saute for 7-10 minutes , stirring occasionally but not constantly, until the mushrooms soften and start to brown. (Reduce heat to medium-low if they are browned but not yet soft.)
3. Reduce heat to medium-low. Push the mushrooms to the sides of the pan and add the garlic in the middle. (You can add a little extra oil if the pan is very dry.) Saute the garlic for about 1 minute , until fragrant, then stir in with the mushrooms.
4. Add the coconut aminos to the pan and use a wooden spoon to scrape the bottom. Simmer for 1-2 minutes , until the liquid sizzles away or absorbs into the mushrooms.
5. Remove from heat. Stir in the toasted sesame oil, and season with salt and pepper to taste. Sprinkle with sesame seeds and green onions for serving, if desired.

Maya’s Recipe Notes

Serving size: 1 cup

• Tips: Check out my recipe tips above to help you cook your shiitake mushrooms perfectly.
• Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat: I’ve been so happy with how well this shiitake mushroom recipe reheats and stays juicy! You can warm them up in a skillet over medium heat, but my microwave actually worked surprisingly well.
• Leftover ideas: The easiest way to use up extra shiitake mushrooms is to add them into vegetable stir fries or pasta dishes, but I was surprised at how interesting and different they were tucked into an omelette the next day! You can also toss them into soups (like my egg drop soup ) or a pizza bowl for extra umami flavor.
• Note on nutrition info: I didn’t include the optional garnishes in these numbers, but they don’t make a huge difference.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)