Ji Hye’s Soy Sauce & Sherry Vinegar Sautéed Shiitake Mushrooms


  • 4 oz bag of Earthy Delight dried shiitake mushrooms
  • 1 TB Big Tree Farm palm sugar
  • 2 TB Blue Grass soy sauce
  • 1 TB Sanchez Romate sherry vinegar
  • 2 TB Grape seed oil (or a different heat tolerant oil – though bacon fat would be delicious…)
  • ½ tsp Grated Ginger


shitake mushroom recipe


  • 1. Steep the shiitake in boiling water in a medium mixing bowl until softened, about 15 minutes.
  • 2. Lift the shiitakes from the steeping water, trim off and discard their stems, and cut the caps into 1/8-inch-thick slices. Reserve ½ cup of the steeping liquid and set aside.
  • 3. Heat the oil over medium high in a saucepan or a wok. Add the sugar, soy sauce, vinegar, ginger, and sliced shiitakes to the saucepan. Turn the heat to medium, bring to a simmer, and simmer gently, stirring occasionally, for 10 minutes or until the mushrooms are tender, adding a tablespoon at a time of the reserved steeping liquid if the mushrooms begin to stick.
  • 4. Serve hot as an accompaniment to steamed buns, or jasmine rice with steamed bok choy with sesame seeds and a fried egg on top! (Katie’s favorite way to eat most things is with a fried egg on top.)