Image 1 of 3
Image 2 of 3
Image 3 of 3
Shiitake mushrooms are best suited for cooked applications such as frying, sautéing, boiling, steaming, and grilling. Although Shiitake mushrooms are a cultivated variety, their umami, earthy flavor and texture lend itself to be a substitute in recipes calling for wild mushrooms. They can be sliced and used in stir-fries, miso soup, vegetarian dashi, stuffed and steamed, cooked in omelets, mixed into pasta, or fried. They can also be dried and rehydrated for extended use or dried and ground into a powder as a flavoring agent for soups, stocks, and sauces. Shiitake mushrooms pair well with marjoram, thyme, cilantro, spinach, mustard greens, eggplant, broccoli, peas, ramps, carrots, bell pepper, baby corn, water chestnuts, potatoes, onion, green onion, garlic, ginger, poultry, pork, lamb, shrimp, rice, barley, pasta, soy sauce, and dry red wine. They will keep 1-2 weeks when stored in a paper bag in the refrigerator.
Recipes:
https://www.worthypause.com/blog/2017/4/garlicky-roasted-shiitake-mushrooms-recipe
https://www.mushroomcouncil.com/recipes/shiitake-mushroom-jerky/
https://www.allrecipes.com/recipe/13578/potato-and-shiitake-mushroom-gratin/
https://www.emerils.com/127524/basic-mushroom-stock