One of the best-known of what might be called the more ‘exotic’ mushrooms is the variety called “Shiitake”.
Even in relatively recent times, these were little known outside of Japanese and Chinese cuisine. That was a pity because these are delicious and one of the best types of mushrooms to use in a variety of dishes.
The exact history of their discovery by western cuisine needn’t really concern us here – what’s more important is to understand a little about them and how they can enhance many dishes or even be one in their own right.
Appearance
If you’re unfamiliar with Shiitake mushrooms, the first thing to grasp is that their appearance is a little deceptive and possibly off-putting to the uninitiated.
They’re rather woody-looking and often a darkish speckled brown in colour. That can confuse some people into thinking that they’re a little stale but in fact the colour means nothing – it’s just the way they are.
Their caps are usually about 5-10cms in diameter.
As with any mushroom, try to make sure that you buy them as fresh as possible or if not – that they’ve been professionally dried. They should look moist and fairly plump when they’re fresh.
There’s a world of taste difference between Shiitakes that have been professionally dried and those that have started to dry out spontaneously because they’re way past their best. Don’t confuse the two!
Incidentally, if you want to store them, keep them in a paper bag in the fridge. Don’t put them into plastic bags – they’ll get wet and slimy.
Using
The majority of people eat Shiitakes because they taste delicious. At Fresh Crop Mushrooms we can provide some great recipes but you can also experiment to your heart’s content.
When preparing them, don’t drown them in water trying to clean them. They’ll absorb it and go soggy.
Instead, gently wipe them with a damp cloth or paper towel.
You can then add them to miso soup or sauté them in broth as a side dish or even a course in their own right. Their flavour is delicious so try not to swamp that by serving them in thick, pungent or piquant sources.
Oh yes, they also are very good for you too, containing many beneficial elements.
Those ancient Chinese and Japanese cooks knew a thing or two!
Even in relatively recent times, these were little known outside of Japanese and Chinese cuisine. That was a pity because these are delicious and one of the best types of mushrooms to use in a variety of dishes.
The exact history of their discovery by western cuisine needn’t really concern us here – what’s more important is to understand a little about them and how they can enhance many dishes or even be one in their own right.
Appearance
If you’re unfamiliar with Shiitake mushrooms, the first thing to grasp is that their appearance is a little deceptive and possibly off-putting to the uninitiated.
They’re rather woody-looking and often a darkish speckled brown in colour. That can confuse some people into thinking that they’re a little stale but in fact the colour means nothing – it’s just the way they are.
Their caps are usually about 5-10cms in diameter.
As with any mushroom, try to make sure that you buy them as fresh as possible or if not – that they’ve been professionally dried. They should look moist and fairly plump when they’re fresh.
There’s a world of taste difference between Shiitakes that have been professionally dried and those that have started to dry out spontaneously because they’re way past their best. Don’t confuse the two!
Incidentally, if you want to store them, keep them in a paper bag in the fridge. Don’t put them into plastic bags – they’ll get wet and slimy.
Using
The majority of people eat Shiitakes because they taste delicious. At Fresh Crop Mushrooms we can provide some great recipes but you can also experiment to your heart’s content.
When preparing them, don’t drown them in water trying to clean them. They’ll absorb it and go soggy.
Instead, gently wipe them with a damp cloth or paper towel.
You can then add them to miso soup or sauté them in broth as a side dish or even a course in their own right. Their flavour is delicious so try not to swamp that by serving them in thick, pungent or piquant sources.
Oh yes, they also are very good for you too, containing many beneficial elements.
Those ancient Chinese and Japanese cooks knew a thing or two!
