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Roasted Shiitake Mushrooms


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Roasted Shiitake Mushrooms


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Roasted Shiitake Mushrooms

This is a good trick for all mushrooms. Instead of sautéing them, I like to generously season them with oil, salt and pepper and let my oven do all the work. The water in the mushrooms evaporates and the mushrooms get intensely flavored and a bit chewier than if they were sautéed. YUM! I make these to top my salmon bahn mi sandwich.


  • Prep Time : 5 min
  • Cook Time : 20 min
  • Ready Time : 25 min


4 Servings


  • 8 ounces shiitake mushrooms, stemmed
  • 2 tablespoons toasted sesame oil
  • Kosher salt and pepper


1 Place all of the ingredients in a mixing bowl and toss together. Transfer the mushrooms to a parchment-lined baking sheet and roast for about 20 minutes until fragrant and lightly golden brown on the edges.

As seen in the Joy of Kosher with Jamie Geller Magazine

Summer 2013

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About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




2 Responses to Roasted Shiitake Mushrooms

  1. HI:
    So I don’t overcook these favorites of mine, at what temperature should I put the oven? I usually saute shiitakes to two different results depending on what they will be used with. Either very quickly (after thickly slicing ) sauteed off in a med-high flame so they remain pillowy soft but cooked , or sliced thin and sauteed for a good 10 to 15 minutes, stirring often, at a low temp to achieve the crisp, concentrated flavor I love. So roasting opens up a new result for me – I will try this tonight but hope to see the oven temp – at any rate, I will watch for the edges to finish and the other “doneness” cues in lieu of the oven temp advice – think I’ll start at 350 degrees.

    • I like to roast the mushrooms nice and slow so they stay soft. Toss them with the toasted sesame oil and roast at 275 for about 20-30 minutes.


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