Shiitake mushrooms
A meaty, deeply savory mushroom used fresh or dried across Asian cooking. Dried shiitakes need rehydrating in hot water first. Save the soaking liquid, it's a concentrated mushroom stock.
Used for
- stir-fries
- soups
- ramen
- fried rice
In the kitchen
- Rehydrate dried in hot water.
- Remove tough stems.
- Sear.
- Sauté.
Picking it at the store
- Fresh caps should be firm and dry, not slimy, with the underside gills tucked tight.
- Discard the woody stems on fresh shiitakes. They stay tough no matter how long you cook them.
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