Shiitake

10/05/19

Today, I read a funny and fascinating article by Mark Bernstein. One interesting fact for me was the mention of shiitake, a common mushroom in Japan.

I never wondered about their availability outside of Japan. And when I stopped to consider this revelation, I found it intriguing. When designing an evening meal in Japan, if "nabe" is on the table, there is a good chance shiitake make an appearance. Especially in fall and winter. The meaty texture of shiitake is pleasant, but the bitter taste they tend to add is not so much to my liking.

However, my wife produced a very good shiitake that is always a good treat and very simple.

• After cutting the stems, place the shiitake top side down in a fry pan
• Put a dab of butter in the middle of each shiitake, and pour a little soy sauce over that, cover the pan
• While they cook, season as you like

I enjoy the taste of just the butter and soy. But I can imagine a variety of seasonings fitting quite well. Pepper was good.

Shredded eringi (apparently called king oyster mushrooms?) are especially good when prepared in a similar butter and soy sauce. Alternatives are beneficial to any production workflow.

10/05/19