Ingredients
Makes 8 servings
Step 1
Bring 3 cups dried shiitake mushrooms (about 3 ounces), 1/3 cup reduced-sodium soy sauce, 1 tablespoon raw or brown sugar, and 1 cup water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.
Step 2
Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add 1/2 teaspoon toasted sesame seeds, and season with freshly ground black pepper.
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Reviews (4)
Back to TopLove this side dish! It's so easy to make and has fabulous flavor.
kunjan
Portland, OR
3/9/2020
Made this but used fresh shiitake mushrooms since I live in the PNW where they are grown. Sliced 10.5oz of mushrooms and sauteed them in 4 tbsp. butter, then used tamari instead of the soy sauce since it is gluten free and to finish them. Skipped the sugar and sprinkled with toasted sesame seeds. Served with Gochujang Pork Steaks and sushi rice and the mushrooms were the star dish. Don't know if they would be as good rehydrated but if you can get them fresh this dish is a keeper. Had to beat my roommate off with a stick so I could have seconds.
snoogerbot
Vancouver WA
6/28/2016
I bought 3 ounces of dried shiitake mushrooms and this amount of water and soy wasn't quite enough to rehydrate them over the stove. I added another 1/4 cup of water and 2 T of light soy and some of them were still not completely rehydrated. I also used 1 1/2 T of light brown sugar. Despite this, these are absolutely delicious!
mrkevin
Gurnee, IL
5/3/2016
I love mushrooms and I don't eat much meat so I really enjoy a mushroom dish that I can eat as a main with some brown rice. I thought that this would be such a dish. Even with low sodium soy sauce it was way too salty and I didn't like the salty/sweat taste with the mushrooms.
piedavis
connecticut
11/4/2013