I really like shiitake mushrooms. They have so much more flavor than white button mushrooms!
The caps of the shiitake mushrooms have a soft tender texture, while the stems are tough and chewy. I don’t like the stems, so I discard them before cooking.
Here’s the picture of whole shiitake mushrooms:
When I cut off the stems from the shiitake mushrooms, I put the mushroom caps in one bowl, and stems in another.
Here’s the bowl with shiitake mushroom caps:
Here’s the bowl with shiitake mushroom stems (before I throw those stems in a garbage):
Do you need to wash shiitake mushrooms? I don’t wash them. Washed mushrooms become kind of slimy when wet. 99% of the visible dirt is on the stems, and I throw those out. If I see visible dirt on the caps, I just take it off.
Now I’ll be cooking the shiitake mushroom caps. The next step is to chop the caps.
Here’s the picture of chopped shiitake mushrooms:
My favorite method of cooking shiitake mushrooms is frying them in a pan. To cook the shiitake mushrooms, just heat 1 tbsp of oil in a non-stick frying pan, then add chopped mushrooms. Cook on medium heat, stirring periodically, for 10 minutes. Add salt and pepper to taste.
Here’s a picture of cooked shiitake mushrooms: