Shiitake Mushrooms

I have not tried the ****ake. They are usually widely available for me so I never tried them. A mushroom I have often used dried is a porcini (cepes). In a risotto with asparagus and parmesan.

A soak in warm water softens then fine for me. I have not noticed a rubbery feeling from them.

A side thought, after soaking strain the soaking liquid through a coffee filter and use the water which will pick up the flavors of the dried mushroom. This works great with strong flavored mushrooms.

Dried shiitake will be a little rubbery when rehydrated.

I operated a Shiitake farm for a couple of years in the late 90's. They are grown on hardwood logs (I had 2500 logs about 3 - 6' in diameter and 36" long.) You inoculate the log with sawdust that has the shiitake mycellium growing in it and then about 9 months later the mycellium takes over the logs and you can begin to produce shiitake.

The best Shiitake is grown in the coldest part of the year and the most prized caps are heavily fringed and fuzzy looking.

They are wonderful in gravy's and with meats as they have a woody type flavor.

Check the following link out and you might find more info that will be of assistance to you.

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