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Shiitake (pronounced shee ee tah kay) is a very distinctive member of the mushroom family that has long been used in Japanese cuisine and is also utilized in Chinese food. As compared with button mushrooms, which are the most commonly consumed variety throughout much of the world, shiitake are flatter and wider. The tops can range in color from a light brown to light black, and the undersides are cream colored. Shiitake have a unique flavor when cooked, particularly when sauteed or stir fried. In addition, they are distinguished in that they apparently have the greatest health benefits of any of the edible fungi. This is a fact that has long been known in Asia, but which has recently been confirmed by various scientific studies. The only disadvantage of shiitake is that they tend to be expensive, at least outside of Asia. However, they have been becoming increasingly available in other countries in recent years, and it is possible that their prices will continue to drop as production increases. Shiitake can be purchased both fresh and dried, and the texture and flavor of these two forms after cooking are somewhat different. Many people prefer fresh shiitake because they can be easier to use, but they are more expensive. Like other dried fungi, dried shiitake need to be reconstituted in water before using. Dried shiitake from China are considerably less expensive than those from Japan. When purchasing fresh shiitake, look for those which are soft, moist and flexible rather than dried and hard. Avoid those with discoloration on the bottom. Also avoid those with long stems if possible, as the stems just add to the weight (and thus to the cost) and need to be cut off and discarded. As with many other food products, organic shiitake are generally to be preferred; interestingly, in some stores they are no more expensive than, or even less expensive than, inorganic shiitake in other stores. It is best to use shiitake as soon after purchase as possible. However, they can be preserved for a day or so by placing in a paper bag, closing the end, and placing it in the refrigerator. Another approach is to saute them immediately and then store them in a closed container in the refrigerator for up to a few days until ready to use. Sauteed shiitake can also be frozen for later use. Before sauteing, boiling or otherwise cooking shiitake, the stems should be cut off and each shiitake individually washed in lukewarm water with a gentle rubbing by the fingers. Any little particles that sometimes adhere to the tops should be removed with a fingernail or small knife. Shiitake can be highly aromatic when stir fried or sauteed. Only a very small amount of olive oil or other liquid vegetable oil is required. Moreover, only a few minutes are required for cooking, and relatively high temperatures can be used. When making a stir fry that contains various types of vegetables, shiitake (as well as other types of mushrooms) should be added in the later stages, after the onions and peppers have been thoroughly cooked, but before very delicate vegetables such as garlic and ginger. Common ways of cutting shiitake prior to stir frying include halving, quartering and cutting into thin strips after halving. Shiitake add a meaty texture to stir fries that contain a variety of vegetables, and thus such stir fries can make a satisfying dish for people who do not eat real meat. They also make a great side dish when just sauteed or stir fried by themselves or with one or more other types of mushrooms. Created September 30, 2006. |