Selection and Care Shiitake mushrooms are available year round with peak supplies in spring and autumn. Look for firm, meaty, large capped mushrooms with a distinctive aroma. They can be stored longer than most mushroom varieties, but their flavor and texture are affected. Refrigerate them in a basket or dish in a single layer and cover with slightly moistened cheesecloth. Sprinkle the cloth with a few drops of water if the mushrooms appear dry.
Preparation Trim the bases, then clean the caps with a damp paper towel or soft brush.
The stems are tougher than the common mushroom and should be thinly sliced or chopped. Shiitakes can be used either raw or cooked in the same ways as the more familiar mushroom varieties. Characterized by long slender stems and tiny caps, the mushrooms are creamy white in color, with a mild, light flavor and slightly crunchy texture. Best enjoyed raw in composed salads and sandwiches or as a garnish for Oriental dishes and soups.