Ingredient

Shiitake mushrooms Recipes

6 recipes with shiitake mushrooms for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

6 recipes

Japchae (Korean Glass Noodle Stir-Fry) with dangmyeon, soy sauce and sesame oil — Korea recipe

🇰🇷KoreaAdvanced

Cereal and Pasta Dishes

Japchae (Korean Glass Noodle Stir-Fry)

Korean sweet potato glass noodles stir-fried with colorful vegetables, marinated beef, and a savory-sweet sesame-soy dressing. Japchae (잡채, literally 'mixed vegetables') is one of Korea's most beloved festive dishes — served at holidays, birthdays, and celebrations, but easy enough for any weeknight. The dangmyeon noodles are the star: made from sweet potato starch, they are naturally gluten-free, translucent when cooked, and have a distinctly springy, slightly slippery chew unlike any other noodle. The dish is traditionally assembled in a large bowl rather than continuously stir-fried, because each vegetable is cooked separately to preserve its color and texture. The effort is real but the result — a glossy, sesame-fragrant tangle of textures and colors — is worth every pan.

50 min420 kcal4 serves

Bibimbap (Korean Mixed Rice Bowl) with short grain white rice, beef and gochujang — Korea recipe

🇰🇷KoreaAdvanced

Meat Dishes

Bibimbap (Korean Mixed Rice Bowl)

Korea's most celebrated rice dish: a bowl of short-grain rice topped with individually seasoned and cooked vegetables (namul), thinly sliced marinated beef, a sunny-side-up egg, and gochujang sauce — then mixed together at the table before eating. The name says it exactly: bibim means 'mixing', bap means 'cooked rice'. Each vegetable component is prepared separately to preserve its own color, texture, and flavor. The dolsot version (stone bowl bibimbap) adds one more element: the rice touching the bowl's searing hot walls forms nurungji — a golden crispy crust at the bottom. The best-known regional version comes from Jeonju, in the south-west of South Korea, where it is made with soybean sprouts and often topped with raw beef.

60 min810 kcal4 serves

🌶️Spicy💪High protein

Chawanmushi with Crab and Shiitake (Japanese Steamed Egg Custard) with dashi, crab meat and shiitake mushrooms — Japan recipe

🇯🇵JapanMedium

Appetizers and Sandwiches

Chawanmushi with Crab and Shiitake (Japanese Steamed Egg Custard)

Chawanmushi is a savoury Japanese egg custard steamed until it barely sets — so soft it trembles on the spoon, with none of the firmness of a Western custard. Dashi carries the flavour, seasoned lightly with mirin and pale soy, while crab, shiitake, kamaboko, and ginkgo nuts sit hidden beneath the surface. Served warm in a lidded cup with a sprig of mitsuba and a shaving of yuzu, it's the quiet, restrained side of Japanese cooking.

40 min130 kcal4 serves

💪High protein

Galbi-jjim (Korean Braised Short Ribs) with beef short ribs, korean pear and korean radish — Korea recipe

🇰🇷KoreaAdvanced

Meat Dishes

Galbi-jjim (Korean Braised Short Ribs)

Galbi-jjim is Korea's celebration dish — beef short ribs braised low and slow in a dark, glossy soy sauce until the meat slides from the bone. Blended Korean pear tenderizes the beef and lends a clean sweetness that balances the salt, while radish, carrot, shiitake, chestnuts, and jujubes soak up the sauce alongside it. Served at holidays and family gatherings, it's the kind of dish that fills a house with its smell for hours. Allow 30 minutes to 1 hour to soak the ribs before you start.

150 min620 kcal6 serves

💪High protein

Sukiyaki (Japanese Beef Hot Pot) with beef, tofu and leek — Japan recipe

🇯🇵JapanMedium

Meat Dishes

Sukiyaki (Japanese Beef Hot Pot)

Sukiyaki (すき焼き, 寿喜烧 in Chinese) is a Japanese one-pot dish in which thin slices of marbled beef, tofu, negi, mushrooms and shungiku simmer in a sweet-salty sauce of soy sauce, mirin, sake and sugar called warishita, and every bite is dipped in beaten raw egg. At home you don't need a tabletop burner: a wide, deep skillet on the stove does the job, cooked in two rounds. This is the Kanto style, where the sauce is mixed in advance; the Kansai way of seasoning the beef directly in the pan is explained in the author's note. Prep and cooking together take about 35 minutes.

35 min555 kcal4 serves

💪High protein

Kinoko Takikomi Gohan (Japanese Mushroom Rice) with short grain rice, mushrooms and shiitake mushrooms — Japan recipe

🇯🇵JapanMedium

Cereal and Pasta Dishes

Kinoko Takikomi Gohan (Japanese Mushroom Rice)

Kinoko takikomi gohan (きのこの炊き込みご飯), also written kinoko gohan and simply called Japanese mushroom rice, is short-grain rice cooked together with mushrooms and fried tofu in dashi, soy sauce, mirin and sake, so the seasoned broth goes into the grains instead of being poured on top. Takikomi gohan is the general name for rice cooked with other ingredients, and this is the mushroom version, usually made with shimeji, maitake and shiitake. The mushrooms sit on top of the rice and are not stirred in until the pot is done, which keeps the grains evenly tender. Active time covers prep and cooking; add 30 minutes for soaking the rice and 10 minutes of steaming off the heat. It feeds four as a main with miso soup and pickles, and what is left makes good onigiri the next day.

45 min340 kcal4 serves

Ingredients

Goes well with

Other ingredients that appear most often alongside shiitake mushrooms across the archive. Pick one to drill deeper.

sesame oil spinach mushrooms beef soy sauce gochujang eggs bean sprouts dashi korean radish tofu short-grain rice