Shiitake mushrooms have a rich, earthy flavor and a distinctive taste best described as meaty. These mushrooms have large caps measuring 1 to 1 1/2 inches wide, and they vary in color from light to chocolate brown, providing an attractive contrast with their pale cream underside.
Preparation:
Remove stems (they're more tough, best used for broths)
Wipe caps with a damp cloth or paper towel
If using dried shiitake, soak in warm water for 20-30 minutes before use
Cooking methods:
Sautéing: Quick-cook in oil or butter for 3-5 minutes
Stir-frying: Add to stir-fries for the last few minutes of cooking
Roasting: Toss with oil and roast at 400°F (200°C) for 20-25 minutes
Grilling: Brush with oil and grill for 3-4 minutes per side
Simmering: Add to soups, stews, or sauces
Flavor pairings:
Asian flavors: soy sauce, ginger, garlic, sesame oil
Herbs: thyme, rosemary, sage
Other ingredients: garlic, onions, leeks, white wine
Culinary uses:
In stir-fries and Asian dishes
As a meat substitute in vegetarian dishes
In risottos and pasta dishes
In soups and broths (especially miso soup)
As a pizza topping
In omelets
As a side dish
Tips:
Shiitake have a meaty texture and umami flavor, making them great for vegetarian dishes
The caps absorb flavors well, so they're excellent in marinades
For maximum flavor, cook until the edges start to crisp
Save the soaking liquid from dried shiitake to use as a flavor booster in soups or sauces
