The problem with shiitake mushrooms ...

[unixronin]

... is that while they have lots of great flavor, they're like chewing old boot leather.  If only someone could discover or breed a mushroom that combined the flavor of shiitake with the texture of a regular white mushroom or a crimini, or for that matter a straw mushroom, it'd be wonderful.

Comments

[pernishus.livejournal.com]

Shiitakes, however, are an excellent choice for making duxelles -- here is the recipe I use for them -- all the flavour, intensified, with none of the texture difficulties:

Mince the mushrooms quite fine, an onion (or shallots if your prefer), a teaspoon or so of sherry, plus salt and pepper to taste, and fry in butter over medium heat until the liquid has evaporated and the solids have become golden brown. Add a tablespoon to any dish, or spread a layer beneath a layer of browned sliced white, cremini, or portabello mushrooms for the exquisite additional flavour...

[unixronin.livejournal.com]

That's an excellent idea.

[cymrullewes.livejournal.com]

These are the dried shiitakes....

[bunrab.livejournal.com]

I like the chewy. It's different, doesn't blandly mesh with all other textures in the food. Especially fun with water chestnuts for crunchy!