Key Ingredient
Shiitake mushrooms may be purchased fresh, top, or dried.
KEY INGREDIENT: SHIITAKE MUSHROOMS
Grown for centuries in Japan, China and Korea, shiitake mushrooms are now also cultivated in several U.S. states.
The basics: "Shiitake" is the Japanese name for a mushroom common to Asian cooking and valued for its meaty, flavorful caps. You may also find it referred to as Chinese black mushroom, Chinese winter mushroom, forest mushroom or golden oak.
The caps range from tan to black in color, with some having a checkerboard-like pattern on their caps.Shiitakes are usually around 3 inches in diameter, although some grow much larger. These mushrooms are available both fresh and dried.
Selecting:. Look for shiitake that are whole and well-shaped. Fresh shiitake should be firm and plump.
Storing: Keep dried shiitakes in an air-tight container and store in a cool, dry place up to six months. If you don't use these mushrooms often, consider storing them in the freezer. Fresh shiitakes will keep three to five days, or longer when refrigerated.
Use: Place dried shiitakes in a bowl, pour boiling water over them, and let soak about 30 minutes. Remove mushrooms from the bowl and squeeze to remove excess water. The stems can be tough, so they are generally discarded or saved for making stock. The soaking water may also be reserved for stocks and sauces. Some recipes suggest cutting an "X" in the top of the cap, to facilitate even cooking.
Fresh shiitakes may be grilled, baked or sautéed, and substituted for fresh mushrooms in many recipes.
Where to buy: Both fresh and dried shiitakes may be found year-round at most supermarkets, although the availability of fresh shiitakes may be somewhat limited because of their high price and limited shelf life.
There is a significant range in both price and quality, with Asian markets offering a greater variety. Generally, you can expect to pay $11 to $14 per pound for fresh shiitakes and approximately $3 per ounce for dried.
Food Stuffs: Morsels
Barbara Burke is a Hawaii-Pacific University instructor who teaches and writes about food and nutrition. She is substituting for Eleanor Nakama-Mitsunaga, who is on maternity leave. Contact Burke at the Honolulu Star-Bulletin, 7 Waterfront Plaza, Suite 210, Honolulu 96813; or e-mail her at: features@starbulletin.com
