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Soy-Glazed Shiitake Mushrooms

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This soy-glazed shiitake mushrooms recipe is a fantastic way to transform dried store-cupboard staples into a deeply savoury vegan side dish. By simmering the mushrooms in a mix of reduced-sodium soy sauce and a hint of sugar, they rehydrate while absorbing a concentrated umami glaze. The result is a chewy, meaty texture that works beautifully as a topping for steamed rice, or as a punchy addition to a stir-fry or noodle bowl.

Rich in earthy forest flavours, this simple preparation highlights how effectively dried mushrooms can provide a satisfying plant-based alternative to meat. The final flourish of toasted sesame seeds and cracked black pepper adds a delicate crunch and warmth to the dish. Serve these mushrooms warm or at room temperature for a versatile, healthy accompaniment to your favourite Asian-inspired meals.

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Ingredients for Soy-Glazed Shiitake Mushrooms

  • 725ml dried shiitake mushrooms (about 90g )

  • 80ml reduced-sodium soy sauce

  • 1 tablespoon raw or brown sugar

  • 1/2 teaspoons toasted sesame seeds

  • freshly ground black pepper

How to make Soy-Glazed Shiitake Mushrooms

Bring 725ml dried shiitake mushrooms (about 90g ), 80ml reduced-sodium soy sauce, 1 tablespoon raw or brown sugar, and 240ml water to a boil in a small saucepan. Cover pan; reduce heat to medium-low. Simmer, stirring occasionally, until mushrooms are softened and all liquid is absorbed, 12-15 minutes.

Let mushrooms cool slightly, then thinly slice. Transfer to a small bowl, add 1/2 teaspoons toasted sesame seeds, and season with freshly ground black pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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