Shiitake mushrooms

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

fresh shiitake mushrooms

Wikipedia says that shiitake mushrooms are called xi?ngg? in Chinese, pyogo in Korean, hed hom in Thai and n?m h??ng in Vietnamese.

Dried shiitake mushrooms are available in most supermarkets; fresh ones aren’t that easy to find. While dried shiitake is more convenient for storage purposes — keep them away from moisture and they can last for a couple of months — but there’s nothing like fresh shiitake. For some reason, even when soaked for hours, the texture and flavor dried shiitake aren’t quite the same as fresh ones.

To prepare shiitake mushrooms — fresh or dried — the stems need to be cut off and discarded. Whether the caps need to be sliced or not depends on how they are intended to be cooked. For stir fries, fresh shiitake mushrooms are best when cut in bite-size pieces.

March 1, 2008  Print This Post   
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