Description

This easy shiitake mushroom recipe transforms simple ingredients into a rich, satisfying dish featuring deeply seared caps with a delightful aroma. It is a perfect, foolproof meal for busy families, delivering deep umami flavor that everyone will adore.

Ingredients

Scale

1 lb fresh shiitake mushrooms, (450 g) the star, offering meaty texture and earthy flavor
2 tablespoons olive oil, (30 ml) for searing mushrooms to a golden crisp
3 tablespoons maple syrup, (45 ml) grade A dark, adds sweetness for the glaze (agave nectar also works)
2 tablespoons pomegranate molasses, (30 ml) gives tangy-sweet depth to the glaze (balsamic glaze is a decent swap)
2 teaspoons ground sumac, (10 ml) provides a vibrant, zesty lemony tang
1 teaspoon fresh thyme leaves, (5 ml) finely chopped, infuses the glaze with classic herbal aroma
2 cloves garlic, minced, builds the savory base for depth of flavor
0.25 cup low-sodium vegetable broth, (60 ml) thins the glaze and adds savory liquid
0.5 teaspoon fine sea salt, (2.5 ml) essential for enhancing all flavors
0.25 teaspoon freshly ground black pepper, (1.25 ml) a classic seasoning for subtle warmth
0.25 cup unsalted pistachios, (30 g) shelled, chopped, adds delightful crunch and green garnish
0.5 cup fresh pomegranate arils, (60 g) for vibrant color and a burst of tartness
A few small sprigs of fresh thyme, perfect for an aromatic final garnish

Instructions

Prep the Shiitake: Gently clean 1 lb (450 g) fresh shiitake mushroom caps with a damp cloth; avoid washing under water. For larger caps, slice into halves or quarters, leaving smaller ones whole. Ensure caps are clean and dry for best searing, taking about 5 minutes.
Whisk the Glaze: In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons pomegranate molasses, 2 teaspoons ground sumac, 1 teaspoon chopped fresh thyme, 2 minced garlic cloves, 0.25 cup vegetable broth, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper until well combined. The mixture should be smooth and fragrant after whisking for 1-2 minutes. Set aside.
Sear Mushrooms: Heat 2 tablespoons olive oil in a large 10-inch skillet over medium-high heat until shimmering. Add prepared shiitake mushroom caps in a single layer, searing for 3-4 minutes per side until deeply golden brown and slightly crisp. Work in batches if necessary to avoid overcrowding.
Glaze & Simmer: Return all seared mushrooms to the skillet. Pour the prepared sumac-thyme glaze over them. Reduce heat to medium and simmer, stirring occasionally, for 3-5 minutes. The glaze will thicken and become glossy, coating the mushrooms beautifully. If the glaze appears too thin, continue simmering for another minute or two, allowing it to reduce further and achieve a luscious, glossy consistency.
Toast Pistachios: While the glaze reduces, lightly toast 0.25 cup roughly chopped pistachios in a dry small pan over medium-low heat for 2-3 minutes. They will turn fragrant and slightly golden.
Plate & Garnish: Arrange the glazed mushrooms artfully on a neutral-colored plate or shallow bowl. Scatter toasted pistachios evenly over them. Dot with 0.5 cup fresh pomegranate arils and a few small sprigs of fresh thyme for garnish. The dish will look vibrant and smell aromatic, taking about 1-2 minutes for presentation.

Notes

If the sauce is too thin, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce. To ensure mushrooms brown properly, make sure the pan is hot and avoid overcrowding by searing in batches. For less chewy mushrooms, ensure stems are fully trimmed and cook until tender-crisp.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Stovetop
Cuisine: General

Nutrition

Serving Size: 110 g
Calories: 220 calories
Sugar: 20 g
Sodium: 180 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: shiitake mushroom, easy recipe, flavorful, hearty dinner, umami, vegan, plant-based, weeknight meal, stovetop