Mushrooms - Shitake

Known in the English-speaking world by its Japanese name, Shiitake are native to China but have been grown in both Japan and China since prehistoric times. Fresh and dried shiitake have many uses in the cuisines of East Asia. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight. In Japan, they are served in miso soup and as an ingredient in many steamed and simmered dishes. In Korean cuisine, they are commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and namul (sautéed vegetable dishes). In Thailand, they may be served either fried or steamed. Many cooks prefer dried shiitake to fresh, considering that the sun-drying process draws out the umami flavor from the dried mushrooms by breaking down proteins into amino acids and transforms ergo sterol to vitamin D. This dehydrated version of the Shitake mushroom is great to have around when fresh mushrooms aren't available. Simply soak in water or wine for a few minutes to reconstitute. Add to sauces, stews, soups, or sauté with wine, cream, salt & pepper, and butter to drizzle over steaks or beef dishes.