Soy-Simmered Shiitake Mushrooms Recipe | Vegetarian Times Skip to main content

Soy-Simmered Shiitake Mushrooms

This recipe makes more than enough for sushi filling—leftovers will keep at least two weeks in the fridge. Toss with stir-fried noodles and snow peas for a quick weeknight dinner.



Ingredient Line: 
3 oz. dried shiitake mushrooms
Ingredient Line: 
4 ¼-inch-thick slices fresh ginger
Ingredient Line: 
3 Tbs. mirin
Ingredient Line: 
2 Tbs. sake
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1 Tbs. packed light brown sugar
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¼ cup low-sodium soy sauce


1. Pour 4 cups boiling water over mushrooms in bowl. Cover with plastic wrap, and soak 30 minutes. Drain, reserving 21/2 cups soaking liquid.

2. Place mushrooms, ginger, mirin, sake, brown sugar, and reserved soaking liquid in 2-qt. saucepan. Bring to a simmer over medium-high heat, then reduce heat to low. Simmer mushrooms 15 minutes, then add soy sauce. Cook 10 minutes more, or until liquid has thickened slightly. Serve warm or chilled.

Nutrition Information: 

<1 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
7 g
0 mg
154 mg
<1 g
2 g
Makes 3 1/2 cups

Comments on this Recipe

What are Mirin and Sake?

Made this tonight to go in my bimibap bowl......very good! I did not have sake so just left it out. Glad I made a lot, because it will be great with my fresh noodles I got from the asian market today in a noodle soup!

I am allergic to soy, so would this dish taste good without it?