How to cook Shiitake Mushrooms

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How to cook Shiitake MushroomsWhile chicken is considered the classic yakitori, veggies grilled on skewers are also enormously popular in Japan, for good reason: Grilled vegetables are easy to prepare, fast to cook, and taste delicious. Case in point, shiitake, which firms up as it grills, and its incredible flavor becomes more concentrated.

  • Yield: 12 Skewers


  • 24 shiitake mushrooms (about ¾ pound), stemmed
  • ½ cup fresh lime or lemon juice
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
How to Make It
  1. Cut the mushrooms in half on an angle. Use the double-skewer method to truss the mushrooms (4 pieces per double-skewer) to cover about 4 inches of skewer. For aesthetic reasons, make sure all the shiitake pieces are lined up in the same direction (for example, the sliced side toward the back). Set aside.
  2. Mix together the lime juice, soy sauce, and olive oil in a bowl to make the marinade. Pour the marinade onto a baking dish or rimmed sheet pan. Lay the skewers in the marinade and flip them 4 times to generously coat each side of the mushrooms.
  3. Choose your yakitori grilling method; preheat a grill to medium-hot. Grill for about 2 minutes, turning once, until the shiitake become juicy and lightly browned. Be careful not to burn the mushrooms. Serve immediately.
  4. VARIATION Try this method with shimeji, maitake, oyster, or crimini mushrooms.

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