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Shiitake Mushrooms
These Japanese fungi are now commonly
available in supermarkets. They are among a variety of tree mushrooms
(called take in Japan, the shii being the hardwood tree from which they
are harvested). They have a meaty, slightly acid flavor and a distinct
slippery texture. Shiitake mushrooms, though once only available in
oriental stores, are now widely available in most supermarkets. Unlike
button mushrooms that can be flash-fried, shiitake mushrooms need to be
cooked through, although even this only takes 3-5 minutes. Add them to
stir-fries for a delicious flavor and texture. Alternatively, fry them
in oil until tender. Sprinkle with sesame oil and then serve with a
little soy sauce.
Enokitaki Mushrooms
This is another Japanese mushrooms. The wild
variety is orangy-brown with shiny caps but outside Japan, you will
probably only be able to find the cultivated variety, which are
similarly fine, with pin-sized heads, but are pale colored with snowy
white caps. They have a fine, sweet and almost fruity flavor. In
Japanese cookery they are added to salads or used as a garnish for soups
or hot dishes. Since they become tough if overcooked, add enokitaki
mushrooms at the very last minute of cooking.
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