Indigenous to Japan, shitakes are now the most widely cultivated of all the Asian mushrooms and are available fresh and dried. Shitakes have broad, plump and firm caps. Use in braises, sautes, stir-fries, roasts and soups, or finely chop and use in fillings for dumplings. To Prepare: Cultivated mushrooms are grown on steralised mediums and cleaned before they are sent to market. They should be neither washed or peeled but simply wiped over with absorbent paper. To store: Store mushrooms in a single layer, loosely covered with a barley damp cloth, and use within 3 days.
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