Fried Curried Shiitake Mushrooms

Preparation info

  • Difficulty


  • Makes



Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Don’t be scared off by the title; the mushrooms actually absorb very little oil as they cook. (I originally called this recipe Sautéed Curried Shiitake Mushrooms, but it wasn’t technically correct.) I love these as little hors d’oeuvres or atop a freshly dressed crisp green salad. Rice flour is available in any health food store or Asian grocery if it’s not in your supermarket. It produces a crisper coating than all-purpose flour.


  1. Sea or kosher salt
  2. 2 large fresh shiitake mushrooms, all approximately the same size, stems removed, cleaned
  3. ¼ cup rice flour (see Note) or all-purpose flour
  4. 2 teaspoons curry powder, or to taste
  5. Olive oil or other vegetable oil for frying


Lightly sprinkle salt on both sides of the mushrooms. Mix the flour and curry powder together and dust the mushrooms liberally with the mixture (tossing it all together in a paper bag is an easy way to go). Heat inch of olive oil in a sauté pan over medium-high heat and cook the mushrooms on both sides until just done, about 2 minutes total. Serve hot.