Equipment
Ingredients
Main Ingredients
- 450 g shiitake mushrooms, stems removed, halved if large
- 45 ml olive oil, extra virgin preferred
- 5 g kosher salt, or to taste
- 2 g black pepper, freshly ground
Flavor Base
- 3 garlic, minced
- 60 ml dry white wine, sauvignon blanc or pinot grigio
- 5 g fresh thyme, leaves stripped from stems
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 158 kcal
- Protein
- 3 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 497 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 382 mg
- Calcium
- 18 mg
- Iron
- 0.9 mg
- Magnesium
- 28 mg
- Phosphorus
- 137 mg
- Zinc
- 1.3 mg
- Vitamin A
- 3 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.5 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.26 mg
- Niacin
- 4.4 mg
- Folate
- 16 mcg
- Water
- 117 g
- Alcohol
- 2 g
Sources: USDA FoodData Central
Method
Preheat the oven to 200°C (400°F).
In a mixing bowl, toss the prepared shiitake mushrooms with olive oil, kosher salt, and black pepper until completely coated.
Spread the seasoned mushrooms in an even, single layer on a baking sheet. Avoid overlapping to ensure they roast rather than steam.
Roast the mushrooms in the preheated oven for 15 minutes without stirring, allowing them to develop a deep brown crust on the bottom.
Remove the baking sheet from the oven. Carefully toss the hot mushrooms with the minced garlic, dry white wine, and fresh thyme.
Return the baking sheet to the oven and roast for an additional 5 minutes. The wine will rapidly evaporate, steaming the garlic slightly and glazing the mushrooms.
Transfer the glazed mushrooms to a serving dish and serve warm.
Chef's Notes
- Always wipe shiitake mushrooms with a damp paper towel instead of rinsing them under running water. They act like sponges and will become waterlogged if washed.
- Save the tough shiitake stems. Keep them in an airtight container or freezer bag to use later for making incredibly rich, umami-packed vegetable or chicken broths.
- The splash of white wine at the end acts to quickly deglaze the baking sheet, lifting off any flavorful roasted mushroom fond and coating the dish in a bright, aromatic glaze.
- Resist the urge to stir the mushrooms during the first 15 minutes of roasting. Uninterrupted contact with the hot baking sheet is crucial for developing a deeply savory, golden-brown crust.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Warm in a skillet over medium heat to maintain texture, or microwave for 60 seconds.
Troubleshooting
Mushrooms are pale and soggy instead of deeply caramelized.
Cause: The baking sheet was too crowded, or the mushrooms retained too much water from washing.
Fix: Turn on the oven broiler and broil for 1 to 2 minutes to evaporate excess moisture and encourage browning.
Prevention: Wipe mushrooms clean with a damp cloth instead of soaking, and ensure they have ample space on the baking sheet.
Garlic burned and tastes bitter.
Cause: Garlic was added at the beginning of the roasting process.
Fix: Cannot be fixed.
Prevention: Always add minced garlic during the final 5 minutes of high-heat roasting.
Cultural Context
Shiitake mushrooms have been cultivated in East Asia for over a millennium, heavily prized for their meaty texture and profound umami flavor. This preparation beautifully marries their naturally earthy profile with classic Western flavor foundations of white wine, garlic, and thyme. The result is an elegant yet effortless side dish that fits perfectly on autumnal tables and holiday feasts like Thanksgiving.
