Shittake Mushroom Burgers


mushroom.burger 11.25.05 AM

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Gary and I made about a dozen mushroom logs last February. They live on the north side of our house and are visible from our bedroom window. Every couple of months, right after a big rain, we’ll open our blinds in the morning and have these delicious little things staring at us beckoning us to eat them.

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Our logs came from a Mushroom Inoculating Party which we went to last year. Hosted by our friends Lauren and Jason, they gathered an assembly line of our friends to cut logs, drill holes, stuff in the mycelium, and wax over the holes. About six months later, we had our first flush. After the initial work, mushroom logs are completely low maintenance; the only hard part is making sure you check them fairly often for the mushrooms will sprout one day, and two days later, they’ll be dry as bones on the log. Having our logs in an inconspicuous place in the yard (they’re rather unsightly), yet in a place we view them daily helps make sure we always get the crop.

My favorite way to eat them is sautéed in olive oil and soy sauce.


1/2 lb of shittake mushrooms
1 T soy sauce
1 T olive oil
2 cloves crushed garlic


After washing, cut the mushrooms length-wise, and take out the stem. Heat the olive oil in a skillet on medium heat. Add the garlic. Saute for about 2 minutes. Add the mushrooms. After they soak up the oil, add the soy sauce. If they seem too dry, add more olive oil and soy sauce (a splash of each.) Saute for about 5 minutes, or until the mushrooms are cooked through.

I served them as a topping to hamburgers with good cheddar cheese. I also like them as an appetizer on crackers, or as a pizza topping.


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