Carefully wipe the shiitake mushrooms with a damp cloth to ensure there’s no dirt left on the skins. Carefully peel the skins, aiming for as large and intact skin pieces as possible. Dehydrate the skins in a 100°C (200°F/Gas ½) oven for 2–3 hours or until crisp. When cool set aside in an airtight container.
Slice the remaining shiitake caps, cutting horizontally across the mushrooms from the top, making the slices as thin as possible and leaving behind the gills. Dehydrate the slices in a 100°C oven for 2–3 hours or until completely dry.
Half of the dried mushroom flesh should be processed into a powder in a spice grinder and put into an airtight container. Fry the remaining half in the clarified butter until golden brown. Drain the fried mushrooms and place in an airtight container when cool until ready to serve.
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