At Domaine Madeleine, we cook Shiitake mushrooms low and slow. The payoff is worth the patience. We usually serve these at our gourmet breakfast atop sugar snap peas that are sauteed with chives and chocolate mint from our garden. You may find many other ways to enjoy them; as a pizza topping, in a salad, with mac and cheese…or straight from the pan! Caution! With a meaty almost bacon-like quality you may become addicted to these crispy, salty, earthy mushrooms.

INGREDIENTS:

  • 12 ounces Shiitake mushrooms (a typical packaged tray from the grocery store)
  • 1 tablespoon unsalted butter
  • 1 teaspoon sea salt divided
Servings: 4 people

DIRECTIONS:

  1. Gently rinse mushrooms and pinch off the woody stems.
    Mushrooms
  2. Slice mushrooms into 1/8″ thick pieces, about as thick as 3 pennies.
    Slice
  3. Add 1 tablespoon of butter to pan on medium-high heat and allow to melt fully.
    Melting
  4. Add sliced mushrooms to pan.
    Pouring
  5. With a fork, distribute the mushrooms in a single layer.
    Fork
  6. Sprinkle evenly with 1/2 teaspoon of sea salt.
    Salt
  7. Turn heat down to low and leave mushrooms to cook for about 45 minutes…
    Low
  8. About halfway through cooking, mushrooms will have begun to shrink and darken. Continue cooking.
    Cooking
  9. After about 45 minutes the mushrooms should be small, dark and almost crispy.
    Done
  10. Turn the heat to high and tip pan so mushrooms gather in melted butter.
    Gather
  11. Sprinkle with remaining 1/2 teaspoon of salt.
    Resalt
  12. Keep mushrooms over high heat just until butter begins to foam up.
    Foamy
  13. Remove mushrooms from pan into a small, paper towel-lined bowl and let the towel soak up the excess butter.
    Drain
  14. Allow to cool slightly and become crispy.
    Finished
  15. Serve with your favorite dish. In this photo, our crispy Shiitake mushrooms adorn sugar snap peas in our Dungeness Crabcake dish.
    Detail
Domaine Madeleine Recipe Notes

Note: You may start to get worried that the mushrooms are getting overdone. When cooked properly, the mushrooms will be quite dark, but not black.