15 Reasons Why Shiitakes are the King of All Mushrooms

I’ve never met a mushroom I didn’t like. But if I had to name one variety that trumps them all, it would be shiitakes. The brown, saucer-shaped fungi are indigenous to Asia. But they’ve also proved...

Rescuing overroasted shiitakes?

by yngvai 5 years ago

Will be making a quinoa pilaf tomorrow and I wanted to do some pre-cooking. Roasted shiitakes the same way I do regular white button mushrooms. I should have cut the time and/or temperature d...

Dried Shitake Water Help?

by ericeman 5 years ago

New to dried shitakes, I'm told reusing the water used to rehydrate the mushrooms is a must. Thought simply cooking some noodles in the shitake water might get some of that flavor-- no luck. May...

Ideas for Dried Shiitake Mushrooms?

by Steve 6 years ago

I bought a few ounces of dried shiitake mushrooms, but I am not sure exactly how to use them. I was thinking of a simple stir fry, or maybe in cooking some rice? Would those ideas work? DO you h...

Converting recipe for dried shiitake instead of fresh, recipe calls for 3oz fresh

by shanagain 6 years ago

I'm working from this recipe: http://damndelicious.net/2014/03/01/potstickers/ which calls for 3 ounces of fresh shiitake. As they are unavailable here (in the middle of nowhere) I bought dried, t...


by heybaldy 6 years ago

I recently returned from Ca. where I was rewarded with a very special liquor of Japanese provenance. I immediately began to plan around my first sampling of this fine and rare drink. My fer...

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