Diet: Vegan, Gluten-Free, Vegetarian, Paleo, Dairy Free
Shiitake mushrooms have grown wild since prehistoric times and are one of the most popular sources of protein in China, Japan, and the rest of Asia and more recently they have become popular in the United States. While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds.
Shiitakes contain all eight of the essential amino acids, which means they are a great source of protein. They also contain an excellent combination of vitamins including vitamins A, B, C and D and minerals such as selenium, copper, zinc, manganese and iron. They also provide a wide variety of unique phytonutrients and dietary fiber.
Mushrooms are very porous, so if they are exposed to too much water they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush which is available in the cooking utensil sections at both Co-op locations.
Ingredients
- ½ pound shiitake mushrooms
- 2-3 Tablespoons extra-virgin olive oil
- ⅛ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Directions
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Preheat oven to 400° F. Remove the shiitake stems and set aside. The stems tend to be tough, but are excellent for making mushroom stock.
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Place mushroom caps in a bowl and drizzle with olive oil. With hands or a wooden spoon, gently stir the mushrooms until they are covered in olive oil. Add salt and pepper and gently toss to coat.
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Pour the mushrooms onto a baking sheet, making sure they don’t overlap. They will roast better with a little room around each one. Place the baking sheet in the oven for 15-20 minutes. Turn mushrooms over and roast for an additional 10 minutes or until the larger ones are crisp on the edges and the smaller ones are crisp all over. Serve warm or at room temperature. These are great as a snack, on top of salad, in a sandwich or served with roasted vegetables.