Shitake mushrooms (Lentinula edodes) are often used in Asian dishes, whether from Japan, Korea, China or Vietnam. Americans are discovering the Shitake and it is becoming a staple item in the mushroom sections of most grocery stores. This wood cultured substrate mushroom is wonderful compliment to all meats and fish, however it stand-up on its own as a meat substitute. Shitake’s are high source of vitamins, nutrients and minerals. It is important to cook shitakes and KMI never recommends eating this mushroom raw. When cooking shitakes sautéing with garlic, shallots or onions in olive oil or butter is wonderful complement to steak or poultry. Shitakes have a rich meaty and smoky flavor and are a wonderful addition to beef or chicken vegetable soup. Shitake mushrooms will add a lot of richness to the broth and you will find yourself looking for different ways to add shitakes to all your dishes.
A favorite KMI recipe is using sautéed shitake mushrooms in meatloaf. Take a cup of fresh shitakes, sauté in garlic olive oil for seven minutes, and then add to a pound of ground beef, one egg, favorite spices and Panko breadcrumbs. Mix thoroughly and finish the meatloaf as usual. Don’t forget to top off with ketchup and bacon. Grandma would be so proud.