Shiitake mushroom
Used in 2 recipes on RecipeWiki.
Shiitake mushrooms are covered here both dried and fresh. Dried shiitake have a far more concentrated, smoky, deeply savoury flavour than fresh ones. Soaked in warm water until soft, they are sliced into Hot and Sour Soup, and the soaking liquid is strained and added to the broth, where much of the flavour ends up. Fresh shiitake, or chestnut mushrooms as the recipe allows, are browned for Silky Miso Mushroom Ramen. Fresh or dried, the stems are tough and woody: cut them off and use them in stock rather than in the bowl. Dried shiitake keep for many months in an airtight jar.
Most often cooked with
Egg
Sesame oil
Soy sauce
Spring onionRecipes with shiitake mushroom
Hot and Sour Soup
A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.
Soups
Chinese
Silky Miso Mushroom Ramen
A shiitake and kombu broth that starts with a half-hour soak, finished with white miso and topped with seven-minute eggs.
Japanese
Vegetarian