Shitake mushrooms are a favorite of those who prefer a fleshy and rich-tasting type of mushroom. Native to Asian countries, especially Japan and Korea, this variety was previously only harvested in the wild, but is now cultivated. Shitake mushrooms are quite large in size and have the earthy taste characteristic of wild mushrooms. Shitake mushrooms go well with meat, soups, sauces, and vegetable dishes, or they can be served as a side dish. Due to its rich and delicious taste, shiitake mushrooms can also be used as a meat substitute. These mushrooms can also be cooked in a variety of ways to bring out their delicious natural flavors. By learning how to prepare shitake, you'll learn the basics for making a variety of dishes using this delicious mushroom.
Step
Step 1. Buy shitake mushrooms from the nearest supermarket, the produce section
Step 2. Wash the mushrooms carefully until they are clean
Step 3. To prepare shiitake mushrooms before cooking, remove the tough part of the stem or remove the entire stem
If the stems are soft, you don't need to cut them. The stem section can be used with the umbrella section for added flavor
Step 4. Dry the shiitake mushrooms with a clean tissue or cloth
Step 5. Cut the shitake mushrooms into the shape you need using a sharp kitchen knife
You can slice, chop, or use it whole, depending on the recipe and the method you choose to prepare the shitake. Sliced mushrooms are perfect as a side dish, while those cut into small pieces are perfect for soups, fillings, or sauces
Step 6. Prepare the other ingredients you need to cook shitake, including butter, oil, herbs, and spices
Step 7. Choose how you want to cook the shitake mushrooms
- You can burn shitake mushrooms by rubbing olive oil and baking them for 5 to 10 minutes. Fry the mushrooms in a little butter, salt, and pepper for 4 to 5 minutes in a hot skillet. Bake slices or whole shitake mushrooms in the oven for 15 minutes after brushing the olive oil first.
- If you want to cook shitake mushrooms in a recipe such as stuffed mushroom caps, mushroom stuffing, or vegetable mushrooms, follow the instructions in the recipe of your choice.
Step 8. Serve the cooked shitake mushrooms
Tips
- Dried shitake mushrooms should be soaked for several hours, not just 30 minutes. And whole dried mushrooms are much more tender than sliced dried mushrooms.
- When preparing shitake mushrooms, dry them as much as possible. That way the texture will remain solid when cooked.
- Try a variety of ways to prepare shitake mushrooms, including grilling, grilling, and cooking them in the microwave. Also, use shitake in a variety of recipes that call for mushrooms. Its rich taste will add to your delicious mushroom dish.
- When cooking shitake mushrooms, use appropriate salt, pepper, herbs and spices. The rich taste of shitake mushrooms is also delicious even though there are no spices added.
- When you choose shitake mushrooms, look for ones that are dense in texture. The dense texture indicates that the mushrooms are still fresh.
- When you learn how to process shitake mushrooms, try drying them. Dried mushrooms have a taste that is, according to mushroom lovers, richer than fresh mushrooms. Soak dried shitake mushrooms in water for more than 30 minutes to make them soft. You can even use the soaked water as a gravy to add flavor to your cooking.
Warning
- Do not soak fresh shitake mushrooms. These mushrooms are "porous" and putting them in water for too long will make them muddy.
- Do not buy shitake mushrooms that have changed color or have dirty brown spots because they may not be fresh. Also, avoid mushrooms that have a slimy texture.
