These Easy Marinated Shiitake Mushrooms are one of those recipes that quietly becomes indispensable. They add instant umami to bowls, salads, noodles, and stir-fries, keep for two weeks in the fridge, and take just 35 minutes to make. Prep a batch on Sunday and you’ll reach for them all week long.
Can’t find shiitakes? No problem! Cremini or white button mushrooms work beautifully in this recipe. The marinade works its magic on any mushroom.
The Good Stuff
Why you’ll love these:
Ready in 35 minutes (mostly hands-off time)
Keeps for 2 weeks in the fridge
Adds instant flavor to everything
Meal prep friendly
Just 7 simple ingredients
Why shiitakes specifically? They’re meaty, they soak up flavor like a sponge, and they’re loaded with B vitamins, copper, selenium, and even vitamin D. Plus they’re sustainable – grown indoors year-round with minimal water and land.
Ingredients
Everything you need:
Fresh shiitake mushrooms
Tamari (or soy sauce)
Maple syrup
Fresh garlic
Fresh ginger
Dijon mustard
Sesame seeds
Make It Your Own: Optional Swaps
No shiitakes? Use baby bellas or cremini mushrooms
No maple syrup? Use brown sugar or agave
No fresh ginger? Use ground ginger (not quite as good, but works)
Skip the sesame seeds if you don’t have them – still delicious
- Mix it up: Try a combination of different mushrooms for varied texture
How to Make Marinated Shiitake Mushrooms
Step 1: Prep the Mushrooms Slice mushrooms into 1/4-inch thick pieces. You can remove the stems if you want, but I use the whole mushroom. (If you do remove stems, freeze them for soup stock!)
Step 2: Make the Marinade In a small saucepan, combine water, tamari, maple syrup, garlic, ginger, Dijon, and sesame seeds. Stir to combine.
Step 3: Simmer Add mushrooms to the pan and stir to coat. Simmer on low for 25-30 minutes until mushrooms are tender and the marinade has reduced. Watch closely toward the end to prevent burning.
Step 4: Cool & Store Remove from heat and let cool. Transfer to a glass container with a lid. They’ll keep in the fridge for up to 2 weeks.
Here’s the thing: The marinade reduces quite a bit during cooking, so it gets thick and glossy. That’s exactly what you want – all that flavor coating every mushroom!
How to Use Marinated Mushrooms
These marinated shiitake mushrooms are endlessly versatile:
Toss into noodle bowls or ramen
Add to stir-fries in the last few minutes
Top grain bowls or salads
Stuff into lettuce cups
Pile on toast with avocado
Eat straight from the jar as a snack (don’t judge me)
Important Note
Always cook shiitake mushrooms! Raw or undercooked shiitakes can cause an itchy skin condition called shiitake dermatitis. It’s rare, but not worth the risk. Just cook them – they taste better anyway!
Where to Buy Shiitakes
Best option: Your local farmers’ market – freshest and supports local growers
Also good: Health food stores, food co-ops, well-stocked grocery stores, Asian markets
Here’s the thing: Shiitakes have gotten way easier to find in recent years. If your regular store doesn’t carry them, ask – they might start stocking them!
FAQ
Can I use dried shiitakes? Not for this recipe – you need fresh mushrooms. Dried shiitakes work great in soups and stocks though!
Should I wash my mushrooms? No need! Most mushrooms are grown indoors without soil. Just wipe them with a clean towel if desired. Avoid soaking them – they’ll absorb water and won’t cook as well.
Do I have to remove the stems? Nope! I use the whole mushroom. The stems are perfectly edible when cooked.
Can I double the recipe? Absolutely! Just use a larger pan so the mushrooms aren’t too crowded.
How long do they really last? Up to 2 weeks in the fridge in an airtight container. Mine rarely last that long because I eat them so fast!
These marinated mushrooms are one of those recipes that quietly becomes a staple. Make them once and you’ll see why meal prep champs always have a jar in their fridge. Let me know what you add them to – I love hearing your ideas!
Easy Marinated Shiitake Mushrooms
These Easy Marinated Shiitake Mushrooms are ready in 35 minutes. Umami-rich, meal prep friendly, and perfect for bowls, salads, and stir-fries.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Condiments
- Method: Stove top
- Cuisine: Asian
- Diet: Vegan
Ingredients
3 cups fresh shiitake mushrooms
1/2 cup water
1/4 cup tamari
2 TB maple syrup
1 large clove of garlic, minced
1/2 inch piece fresh ginger, grated
1 tsp dijon mustard
1 TB sesame seeds
Instructions
1) Slice the mushrooms into pieces about ¼ inch thick. If you’re not using the stems, be sure to save them for soup or stock.
2) In a small saucepan, combine water, tamari, maple syrup, minced garlic, grated ginger, dijon mustard and sesame seeds.
3) Add the mushrooms to the saucepan. Stir to combine so that the marinade ingredients coat the mushrooms.
4) Simmer on low for 25-30 minutes, until the mushrooms are tender. (Watch closely for burning as the marinade will reduce significantly). Remove from heat.
5) Once the mushrooms have cooled, transfer them to a glass container with a lid and store in the refrigerator. Marinated Shiitake Mushrooms will keep for about 2 weeks.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 46
- Fat: 1.8
- Carbohydrates: 6.2
- Fiber: 1.1
- Protein: 2.2
- Cholesterol: 0
