Use shiitake mushrooms in any recipe instead of white mushrooms
Shitakes have a more robust flavor than the standard button mushrooms, which makes them go a little farther. By using only half the amount of mushrooms the recipe requires, they can be used in most any recipe.
Since they are a nutritional powerhouse, they make a great meat substitute. They are a healthy alternative to meat for people trying to cut back on fat.
Selection and Storage
When purchasing mushrooms, select mushrooms that have firm, plump, unblemished and clean caps. The underside of the mushroom should be creamy white. Avoid mushrooms that are wrinkled or have wet slimy spots.
Fresh Shitake Mushrooms will keep up to 14 days when they are stored in the refrigerator in a loosely closed paper bag. Mushrooms need to breathe and if they are stored in plastic, they will turn slimy.
The best way to clean them is to simply wipe them with a slightly damp paper towel or kitchen cloth. The mushrooms are very porous and if they are exposed to too much water they will absorb it and become soggy. Don't clean mushrooms until you are ready to use them.
The stems of Shiitake mushrooms are often tough and should be discarded or used to add flavor to sauces and stocks for other recipes.
Uncooked fresh mushrooms do not freeze well, but once they are cooked, they can be frozen. Clean, trim and slice the mushrooms; sauté them in oil or butter and cool to room temperature. Package in airtight ˝ cup or 1 cup containers and freeze. Thaw in refrigerator before use.
Put eight ounces of cleaned, thickly sliced mushrooms in a microwaveable bowl; cover and cook on high for two to three minutes stirring once.
Preheat oven to 450 degrees. Place mushrooms in a single layer on a large, rimmed baking sheet. Drizzle with oil and sprinkle with seasonings: toss to coat. Roast mushrooms, turning occasionally, until tender; about 15 minutes.
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