Not so long ago found only in dried form in Western markets, fresh shiitake mushrooms are now widely available in most supermarkets and natural foods stores. Explore this array of umami-rich vegan fresh shiitake mushroom recipes, including soups, main dishes, sides, appetizers, and more.
Dried or fresh, shiitakes are a favorite mushroom variety in several Asian cuisines, and as you’ll see in the recipes that follow, they’re put to good use where their meaty texture and lovely texture are most welcome.
Fresh shiitake mushrooms are pricier than the common varieties (like white or cremini mushrooms), but with their more intense flavor, a little goes a longer way.
Shiitakes are known for their umami quality, the “fifth taste” in Japanese cuisine (along with sour, sweet, bitter, and salty), loosely defined as savory — the essence of deliciousness. Explore these umami-rich recipes using fresh shiitake mushrooms, which amply represent that seductive fifth taste.
Though fresh shiitakes are widely available, there’s still plenty of good reason to use dried shiitakes, too, as this roundup of Umami-Rich Recipes for Using Dried Shiitake Mushrooms will attest. See A Guide to Fresh Shiitake Mushrooms, the Ultimate Umami Ingredient for lots more tips and ideas.
Thanks to the talented bloggers who participated in this roundup for permission to link to their recipes and feature their photos.
Soups featuring fresh shiitakes
Winter Vegetable Miso Soup with Shiitake Mushrooms:Surprisingly substantial, this vegetable miso soup features roots, cabbage, and tofu. This flavorful, naturally vegan soup is quite warming, and more filling than the more traditional broth-y style miso soups.
: When you want to warm up quickly, here’s a soup that’s ready from start to finish in 30 minutes or less. Filled with greens, tofu, and mushrooms, it’s a lively first course.
Easy Hot-and-Sour Vegetable Soup: Don’t be intimidated by the long list of ingredients in this hot-and-sour vegetable soup recipe. It’s a super easy soup to make, doesn’t take long to cook (the vegetables should be barely done), and is filled with invigorating textures and flavors.
Gingery Miso Mushroom Soup: Gingery miso mushroom soup is a light yet satisfying way to warm up most any time of year. And it’s vegan, unlike miso soup served in Japanese restaurants.
Vegetable Gyoza Soup: From the Comfort of My Bowl presents a vegetable gyoza soup that’s good for you and amazingly delicious. No need for store-bought dumplings or stock — this flavorful vegan soup is easy to make at home from scratch.
Wild Mushroom Soup: Running to the Kitchen recommends using a mix of mushrooms. For this one, she used shiitake and oyster mushroom; other mushrooms you can use are cremini and chanterelles.
Vegan Thai Coconut Soup: Inspired byTom Kha Gai, a classic Thai coconut soup, this vegan version can be made with tofu or other plant protein of your choice. It’s a light, lilting soup that can be enjoyed year round.
Vegan Ramen with Rice Noodles, Tofu, and Vegetables:From Happy Kitchen Rocks, vegan ramen bowls that are easy to make, full of flavor and deeply satisfying. Pan-fried tofu, fresh bok choy, rich mushrooms, carrots and spinach round off a sensational rich broth.
Sriracha Ramen Soup with Bok Choy and Shiitake Mushrooms: From This Wife Cooks, a flavorful and fragrant vegan soup featuring shiitakes and crisp bok choy. You’ll never settle for boring ramen again!
Main dishes featuring fresh shiitakes
Vegan Caramelized Onion Pizza with Shiitake Mushroom “Bacon”: For this vegan caramelized onion pizza, the wow factor comes from shiitake mushroom “bacon.” Often called pizza Niçoise, this is a classic, for good reason — it’s incredibly delicious, with little further embellishment needed.
Vegan Dirty Rice: It might seem far-fetched to transform dirty rice, a classic Cajun recipe, into a tasty vegan dirty rice. But thanks to plant-based sausage and mushrooms, it’s easy to enjoy a “clean” interpretation of the original with this hearty recipe.
Vegetable Chow Mein: If you’re a fan of stir-fried noodle dishes, this vegetable chow mein will be right up your alley. Easy and adaptable, you can make it a little different each time, according to what vegetables are in your fridge (or even your freezer).
Vegan Fricassee with Mushrooms and Tempeh: From Dianne’s Vegan Kitchen, this vegan fricassee is a deliciously flavorful meal served for lunch or dinner. Make sure to see the gluten-free option.
Tofu and Shirataki Noodle Stir-Fry: Another from Dianne’s Vegan Kitchen, dinner doesn’t get any easier than this! These miracle noodles are low carb, low in calories, and gluten-free. They cook up so quickly it’s almost silly notto make them.
Vegan Chop Suey: From Zardy Plants, this incredibly delicious and quick chop suey is a saucy vegan “chicken” stir fry loaded with shiitake mushrooms and other veggies. Better than takeout, this dish is perfect for an easy dinner and makes enough for leftovers totake to work or school the next day.
Vegan and Gluten-Free Pad See Ew with Tofu: Contributed to The Vegan Atlas by Sarah Jansala from her book Vegan Thai Kitchen, this easy recipe for vegan pad see ew with tofu also happens to be gluten-free.
Vegan Pad Thai: From Vegan on Board, an amazing vegan pad thai made with rice noodles, tofu, mushrooms and vegetables tossed in a tangy homemade sauce. This recipe is full of tips to help you make this beloved Thai street food successfully athome.
: Here’s a delicious shiitake mushroom pasta recipe with an Asian spin. Embellished with napa cabbage, bell pepper, and scallions, it’s a quick noodle dish flavored with ginger, readymade teriyaki sauce, and an optional blast of Chinese black bean sauce.
Korean Glass Noodle Veggie Stir-Fry: From The Forked Spoon, ditch take-out with this easy and delicious stir-fry. It features simple ingredients, loads of veggies, and takes just 25 minutes start to finish.
Vegan Tofu Cabbage Stir-Fry with Mushrooms: From My Plantiful Cooking, this Chinese-inspired stir-fry is savory, flavorful, and perfectly seasoned! It’s packed with veggies and is filling and incredibly satisfying. This mushroom tofu stir-fry is the perfect weeknight meal, ready in 30 minutes.
Mushroom and Kidney Bean Burgers: Contributed to The Vegan Atlas by Joe Yonan, these vegan burgers are an explosion of umami (thanks to a combination of cremini and shiitake mushrooms). You can serve them on buns with with your favorite condiments, yet they’re tasty enough to eat on their own or over greens.
Easy Mushroom Galette: From Good Food Baddie, this delicious mushroom galette is filled with a savory mix of shiitake, cremini, and oyster mushrooms. Make sure to swap in vegan butter, as the recipe recommends.
Shiitake Cauliflower Risotto Stacks: From Spabettie, these cauliflower risotto stacks feature sautéed shiitakes. It’s an impressive and flavorful comfort food recipe!
Fresh shiitake appetizers, Side Dishes, & More
Air Fryer Mushrooms: From Running to the Kitchen, air fryer mushrooms are one of their favorite quick and easy side dishes. A blend of baby portobello and shiitake mushrooms are coated in a delicious garlic soy sauce then air fried to perfection in just 20 minutes.
How to Make Vegan Mushroom “Bacon”: This simple recipe infuses mushrooms with a bacon-y flavor. See how to easily make vegan mushroom bacon with a few simple ingredients. I think shiitakes are the best variety to use for this recipe!
Savory Steel Cut Oats with Vegan Mushroom “Bacon”: Warm bowlfuls of savory steel cut oats with plenty of greens and topped with vegan mushroom “bacon” make a delicious weekend breakfast or brunch.
Stir-Fried Bok Choy and Shiitake Mushrooms with Snow Peas: A quick, tasty recipe to serve on its own or over rice or quinoa. Bok choy and shiitake mushrooms are just made for each other, a contrast in crunch and umami.
Braised Bok Choy with Shiitake Mushrooms: Braised bok choy with shiitake mushrooms is a simple dish featuring two ingredients that are made for each other. Even with the prep, this dish takes just minutes to make. .
Shiitake Mushroom Miso Gravy: Serve this versatile gravy over sautéed tofu or tempeh, or to dress up mashed potatoes, green beans, greens, broccoli, cauliflower, and root vegetables.
Barley Arancini with Shiitake Mushrooms and Seaweed: From Dish n the Kitchen, these vegan arancini are a Japanese twist on an Italian favorite. This recipe uses nutritional yeast and seaweed to replicate the umami flavor of traditional Parmesan cheese.
