Shiitake mushrooms have traditionally been a symbol of longevity in China. Fresh Shiitakes have a spicy, toasty aroma and flavor with a juicy, succulent texture. While the stems are edible, they are rarely used because they have a woody texture and take longer to cook than the caps. Shiitake caps are great for soup stocks.

Dried organic shiitake mushrooms are also available.

Shelf Life: Up to ten days fresh. A year or longer dried. Several months frozen.

Fresh Shiitakes work well in stir-fries, soups, risottos, omelets, stuffing, or as a meat substitute. They can also be steamed.

Pair shitakes with flavors like basil, bacon, soy sauce, edamame (soy beans), garlic, onions, herbs (particularly rosemary & sage), balsamic vinegar, spinach, asparagus, miso, tofu, Japanese bunching onions (aka negi), poultry, seafood (especially white fish), pork and bell peppers.

Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.

Shitake, Cremini & Portabello Mushroom Recipes
Recipes Suitable for Any Mushroom Variety