Delicious Shiitake Ratatouille

Using dried Shiitake and tomato paste, let’s cook a perfect ratatouille free of artificial seasonings. Guanylate found in dried Shiitake enhances the Umami taste of other ingredients. Sautee and stew vegetables to make this simple ratatouille with a rich natural Umami taste that makes it a fantastic side dish for wine!

Ingredients (4 servings)

  • 2 dried Shiitake
  • 1/2 a zucchini
  • 1/2 a eggplant
  • 5cm a celery stalk
  • 1/2 an onion
  • 1/2 a bell pepper
  • 1/2 ( 200g ) a can of cut tomatoes
  • 1 Tbsp ( 18g ) tomato paste
  • 1/2 - 1 clove garlic, finely chopped
  • 30ml white wine
  • 30ml Shiitake soaking water
  • 1 bay leaf
  • 1/2 tsp salt
  • A pinch of pepper
  • A pinch of thyme
  • 1 Tbsp olive oil
  • to taste Basil leaves


Rehydrate dried shiitake in the refrigerator overnight (save the broth, as it will be used later).
Cut the shiitake, zucchini, and eggplant into bite-size pieces. Cut the celery into 5 mm-wide slices.
Cut the onion and bell pepper into bite-size pieces and finely chop the garlic.
Heat the olive oil in a fry pan over a low flame, and fry the garlic and onion until fragrant.
Add the mushroom, zucchini, eggplant, and celery and cook gently over medium heat until soft.
Add the bell pepper and fry until coated in oil.
Add the salt, pepper, canned tomatoes, tomato paste, wine, reconstitution broth, bay leaf, and thyme and cover, cooking over a low flame for roughly 20 minutes.
Remove lid and lightly stir for 1 - 2 minutes. When glistening, remove from heat, sprinkle basil on top as desired and serve.


Dried Shiitake mushrooms should be rehydrated in cold water to make them sweeter and tastier without any messy taste.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


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