Dried Whole Shitake Mushrooms

Boletes are different from other mushrooms in that they have pores rather than gills on the underside of the cap.
Popular wild mushroom.
This mushroom is the second most widely cultivated mushroom in the world. It has been a popular food source in the cuisine of Asia for hundreds of years. The shiitake has a medium-sized, umbrella-shaped, tan to the brown cap. The edges of the cap roll inwards. The underside and stem are white. It has been estimated that the origin of shiitake mushrooms can be traced to the cretaceous period, over one hundred million years ago.
This mushroom is the second most widely cultivated mushroom in the world. It has been a popular food source in the cuisine of Asia for hundreds of years. The shiitake has a medium-sized, umbrella-shaped, tan to the brown cap. The edges of the cap roll inwards. The underside and stem are white. It has been estimated that the origin of shiitake mushrooms can be traced to the Cretaceous period, over one hundred million years ago. It is found growing wild in the mountainous regions of China, Japan, Indonesia, and Taiwan. The Chinese were the first to cultivate this mildly fragrant mushroom more than six hundred years ago.
– Traditional Asian mushrooms.
– Shiitake mushrooms will enhance the flavor fo most foods.
– It is also tasty by itself, cooked in several different ways.
– It accents vegetables, meats, seafood, poultry, and even other mushrooms.
– The classic way of handling dried caps is to simmer them in water with a little soy sauce to make a shiitake bouillon.
– Added to a light cream sauce, the shiitake is ideal for flavoring pasta dishes