Shiitake
Broad, umbrella shaped, firm cap. Wide open veils, tan gills and curved stems. Meaty texture, earthy umami flavor, one of the most popular and versatile mushrooms worldwide. Remove whole stem before cooking, but you need don’t toss them, make this fibrous stem add a great flavor to soups and stocks. They can be used chopped or whole. Stir-fries, pastas, soups, entrees and sides. Great sauteed with steaks, chops, and burgers.
Broad, umbrella shaped, firm cap. Wide open veils, tan gills and curved stems. Meaty texture, earthy umami flavor, one of the most popular and versatile mushrooms worldwide. Remove whole stem before cooking, but you need don’t toss them, make this fibrous stem add a great flavor to soups and stocks. They can be used chopped or whole. Stir-fries, pastas, soups, entrees and sides. Great sauteed with steaks, chops, and burgers.
Broad, umbrella shaped, firm cap. Wide open veils, tan gills and curved stems. Meaty texture, earthy umami flavor, one of the most popular and versatile mushrooms worldwide. Remove whole stem before cooking, but you need don’t toss them, make this fibrous stem add a great flavor to soups and stocks. They can be used chopped or whole. Stir-fries, pastas, soups, entrees and sides. Great sauteed with steaks, chops, and burgers.
Shiitake mushrooms are best suited for cooked applications such as frying, sautéing, boiling, steaming, and grilling. Although Shiitake mushrooms are a cultivated variety, their umami, earthy flavor and texture lend itself to be a substitute in recipes calling for wild mushrooms. They can be sliced and used in stir-fries, miso soup, vegetarian dashi, stuffed and steamed, cooked in omelets, mixed into pasta, or fried. They can also be dried and rehydrated for extended use or dried and ground into a powder as a flavoring agent for soups, stocks, and sauces. Shiitake mushrooms pair well with marjoram, thyme, cilantro, spinach, mustard greens, eggplant, broccoli, peas, ramps, carrots, bell pepper, baby corn, water chestnuts, potatoes, onion, green onion, garlic, ginger, poultry, pork, lamb, shrimp, rice, barley, pasta, soy sauce, and dry red wine. They will keep 1-2 weeks when stored in a paper bag in the refrigerator.
Recipes:
https://www.worthypause.com/blog/2017/4/garlicky-roasted-shiitake-mushrooms-recipe
https://www.mushroomcouncil.com/recipes/shiitake-mushroom-jerky/
https://www.allrecipes.com/recipe/13578/potato-and-shiitake-mushroom-gratin/
https://www.emerils.com/127524/basic-mushroom-stock