Shiitake Mushrooms

These mushrooms have been traditionally cultivated on the logs of the shii tree, hence the name (take means “mushroom”). They are meaty and dark brown with a strong mushroomy aroma and a smoky taste. Most of my recipes call for discarding the stems. You can buy the mushrooms fresh or dried (the dried ones have a stronger flavor). To reconstitute them, put them in very hot water for about 30 minutes or until softened, drain (you can save the soaking water for flavoring a soup base), blot dry with paper towels, remove and discard the stems, and then cut as directed in individual recipes for fresh mushrooms.