Project Description

Shiitake Mushrooms With Garlic And Oregano

Mushrooms tend to be a ‘love ’em or hate ’em’ type of dish. We love them! I learned from my mom to prepare them very simply without adding any heavy ingredients. They’re savory and woodsy in every bite and so quick and easy to make. Mom only ever uses button mushrooms or maybe cremini if she’s feeling fancy. I on the other hand prefer shiitake. They’re like little aromatic sponges that melt in your mouth and they’re just as quick and easy to make as white mushrooms. They’re a little more expensive per pound, but luckily they don’t weigh much. I find it worth the splurge every now and then. To clean them, remove the stems which are tough and then wipe the caps with a damp cloth. I know. They grow in dirt. Resist the urge to submerge them in water which will make them soggy. And never ever tell my mom I said this (she can’t get passed the dirt). I always slice them into long strips to get the most out of every  forkful.


  • 1 pound of shiitake mushrooms
  • Olive oil
  • 2-3 cloves of garlic, peeled and cut in half or squashed
  • Salt and pepper to taste
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1/2 cup of white vermouth or white wine


  1. Generously coat the bottom of a medium size skillet with olive oil and heat on medium
  2. Add garlic and sauté on low for about 5-7 minutes until garlic turns golden, turning as necessary to prevent burning
  3. Pay close attention to the garlic and adjust the heat as necessary being careful not to allow the garlic to burn
  4. Add bay leaf and discard garlic
  5. Then add the mushrooms and saute on medium heat about 3 minutes until the mushrooms are coated in the oil
  6. Season with the oregano and black pepper; then add the wine or vermouth
  7. Raise the heat and allow the alcohol to cook off about 2 – 3 minutes
  8. Remove from heat and season with salt to taste
  9. Drizzle with olive oil and serve immediately