Maple-Roasted Shiitake Mushrooms – Recipe

Maple Roasted Shiitake Mushrooms
Maple-roasted Shiitake Mushrooms

When I was a kid, I would see my uncle Irv mix together his breakfast plate full of waffles, eggs, bacon and syrup, taking bites of everything together, and I thought it was horrifying. The idea of mixing sweet, smoky, savory and salty items together wasn’t something I would even consider. Now I realize he was absolutely right, and I look for any opportunity to create that kind of contrast and complexity.

These maple-roasted shiitakes are a perfect example. All you have to do is toss the mushroom caps with real maple syrup, a healthy dose of salt, a pinch of smoked paprika and a bit of oil and roast them in the oven until they are tender and glazed. I did a popup dinner a few weeks ago where I did basically the same thing using King Oyster mushrooms. The plate you see in the picture is similar to the one I served there: the mushrooms are served with cheesy grits and a 5:10 egg (more below), and garnished with radishes, parsley salt and rosemary flowers.

At that dinner, I had pickled the radishes in the style of bread-and-butter pickled cucumbers, added seared shishito peppers, and finished the dish with a variation of my Umami-Packed Vegetarian Broth. (The variation was that I smoked the onions first and added smoked paprika to the broth, so I didn’t add it to the mushrooms.) For today’s plate, I didn’t have the broth on hand so I finished with more of the maple syrup.

Speaking of maple syrup, it is a complex topic. In the past, I’ve always told people to buy grade B because it has more flavor than grade A. That is generally true, *but* if you are able to get Grade A Dark Amber (like they carry at ChefShop.com), you can have the best of both worlds – intense flavor but no underlying bitterness. Another option, which many fine-dining chefs use, is the BLiS bourbon-barrel maple syrup, which adds a wonderful oaked flavor. Either way you win. In any event, please don’t even think about roasting your mushrooms with artificial maple-flavored syrup. It would be ghastly.

Oh, and about the egg. Chefs have come up with a lot of different ways to cook eggs that give you separate control over the texture of the whites and yolks. One of the simplest is David Chang’s 5:10 egg. Bring a big pot of water to a simmer. Add refrigerator-temperature eggs. Set a timer for exactly 5 minutes and 10 seconds. When the timer goes off, transfer them with a slotted spoon to an ice bath. When they are cool enough, peel them. You can rewarm for service by dunking them in water that is below 140 F (60 C) for a minute. This results in an egg that has a fully set white, and a liquid but viscous yolk that I find immensely appealing.

By the way, the main factor in whether eggs will peel cleanly is age. As eggs get a little older, the air pocket in them gets bigger and when cooked, that helps them separate from the shell. So for any egg you plan to cook and peel, it is best to buy them more in advance than you might for other purposes.

Thanks, Uncle Irv!

Maple-Roasted Shiitake Mushrooms
Serves 4 as part of an entree – could also be used as a breakfast item or side dish
Vegetarian, vegan, gluten-free and kosher

  • 1 pound of fresh shiitake mushrooms, stems removed
  • Real maple syrup (se above) to coat, about 1/2 cup
  • 1/2 teaspoon kosher salt
  • Big pinch smoked paprika (pimenton)
  1. Preheat oven to 400 degrees. Toss the mushroom caps with the syrup, salt and paprika. Spread in a single layer on a baking sheet lined with a silicone mat or parchment paper. Roast, turning a couple of times, until tender, glazed, and wrinkled. Taste and adjust seasoning. Serve hot.
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Posted by Michael Natkin on Wednesday, May 9th, 2012 in Breakfast, Main Courses, Recipes, Side Dishes.

14 Responses to “Maple-Roasted Shiitake Mushrooms – Recipe”

  1. May 9, 2012 at 9:46 am #

    The mushrooms look great! I want that whole bowl, though, and I doubt I have it in me to make all those elements myself. (Yay for restaurants!) Any chance you’re cooking this for an upcoming Seattle pop-up that we should know about? :)

    • May 9, 2012 at 10:56 am #

      I did something similar in my last popup; No dates right now but I’ll definitely keep you posted on the next one.

  2. Sweet Potato Soul
    May 9, 2012 at 11:56 am #

    The recipe looks fabulous! I’m going to try it asap. I got your book in the mail today!!!! Can’t wait to have you sign it tomorrow : )

  3. Teaspoons and Petals
    May 9, 2012 at 12:06 pm #

    Yum! The maple roasted shiitake mushrooms dish sounds amazing.

  4. May 9, 2012 at 1:30 pm #

    I prefer the grade A maple’s flavor. Great to hear new ways to cook eggs. I’ll try that tonight. Thanks =)

  5. Heather Leckie
    May 9, 2012 at 2:29 pm #

    Sounds like an interesting breakfast… especially the maple shittake, but what on earth are ‘cheesy grits’? I’ve never heard of them.

  6. May 10, 2012 at 4:43 am #

    What a neat recipe idea!! Certainly one I’m going to try! Have you tried the recipe with any other mushroom varieties?

    -Shannon

    • May 10, 2012 at 5:01 am #

      Yes, it works really well with King Oyster (aka King Trumpet, aka pleurotus eryngi i believe). Cut up any huge ones. Haven’t tried any others yet.

      • May 10, 2012 at 5:04 am #

        Mmm! Great to hear! King Oyster are one of my favourites, so sweet and full of flavour! Thanks for a great, creative recipe Michael!

        -Shannon

  7. Bonnie
    May 13, 2012 at 4:53 am #

    About the egg… does the size of the egg matter?

    • May 13, 2012 at 5:23 am #

      Good point, yes, 5:10 is for a large egg. I don’t know timings for the other sizes, that is what I always buy.

  8. May 29, 2012 at 8:04 pm #

    I am really intrigued on how the taste would go. I hope I’ll like it.

  9. Florence
    September 8, 2013 at 9:53 pm #

    Yes, the recipe is simple but you didn’t give us any idea of the baking time. That’s especially difficult because you tell us to ‘turn’ the mushrooms. After 5 minutes or after 10 minutes or what? Please clarify this.

    • September 8, 2013 at 10:02 pm #

      The main thing is to cook them until they are tender, glazed, and wrinkled. The exact amount of time will depend on your oven and your mushrooms, but I’d turn them approximately every 5 minutes until they reach the desired texture.

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