Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
How-To

Shiitakes

These meaty mushrooms are rich, chewy, and love to absorb flavor

Fine Cooking Issue 05
Photos: Martha Holmberg
View PDF
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

In its fresh form, the shiitake mushroom has a rich, buttery, meaty flavor quite unlike the flavors of other mushroom varieties, such as earthy morels, oyster-like pleurottes, or perfume-sweet enokis. When dried, the shiitake’s flavors concentrate to a smoky richness. Dried shiitakes are often used in Chinese and other Asian cooking. In this article, you’ll learn how to select and handle shiitakes for best results, then incorporate them into delicious recipes: Sautéed Shiitake Salad, Boneless Quail Stuffed with Sausage & Shiitakes, and Cream of Shiitake Soup. A sidebar discusses shiitake farming in America.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.