Paul & Dusty's Killer Shiitake Recipe

From Paul Stamets and Dusty Yao.

Once in a while, you come across a simple recipe that elicits enthusiastic exclamations of joy. Recently we came up with one. We get inundated with requests for it. So here it is. Bon appetit!

Mix in a bowl the following ratios:

Paul's Version

  • 70% olive oil
  • 15% sesame oil
  • 10% tamari or soy
  • 5% white wine
  • pinch of black pepper
  • 1-2 cloves of crushed garlic

Dusty's Version

  • ⅛ cup olive oil
  • ⅛ cup sesame oil
  • 4-5 tablespoons tamari
  • 2 glugs and 1 splash of white wine
Stir vigorously as the ingredients tend to separate. Set aside.

Take a pound of fresh, whole Shiitake mushrooms. Cut the stems from the caps. Place gills facing up. Do not slice mushrooms. (The stems can be dried and used for a soup base or discarded.)

Pour the above sauce onto the mushrooms and stir, making sure the gills become saturated with the sauce.

In a 350 °F oven, bake uncovered for 30-40 minutes. Or you can barbecue on an open grill. The smoky flavor makes it even better. Yum!

Serve hot with seafood, rice, pasta or whatever. Unbelievably good.

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