Shiitakes were first cultivated in the United States in Virginia. Chef Marcel Desaulniers, the executive chef of the famous Williamsburg restaurant, The Trellis, introduced a shiitake pate, made with fresh whole shiitakes, onions, white wine, spinach, fresh tarragon, garlic, walnuts and cream cheese, that has been a continuous menu hit. Other chefs around the country are offering Shiitake-scallop tempura, shiitake-coated pork roast and roasted shiitake and parsley salad.
Dried shiitakes have an intense flavor and give a good "chew" to prepared dishes. Soaked in warm water, dried shiitakes yield a delightful broth that can used as a base for soups or used as a cooking liquid for rice and vegetables. Experiment with shiitakes where you use button or other type of mushrooms. The key is to cook shiitakes quickly, in as small an amount of liquid as possible; they tend to sog if allowed to soak up the sauce.
Fresh and dried shiitakes are a good source of potassium. Herbalists will tell you that shiitakes have been used over the years to help reduce blood pressure, to heal stomach ulcers, to correct anemia and to reduce the symptoms of flu.
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When you shop for mushrooms, look for mushrooms that are firm, plump and clean. Those that are wrinkled or have wet spots or slime should be left behind. Mushrooms darken as they age, so choose the lightest ones you can find. If your recipe calls for caps only, choose mushrooms that have short stems to avoid waste. Fresh and dried button mushrooms are available throughout the year.
The best way to extend the shelf life of fresh button mushrooms is to keep them in the refrigerator either placed in a loosely closed paper bag, wrapped in a damp cloth or laid out in a glass dish that is covered with a moist cloth. This helps to preserve their moisture and freshness without becoming soggy. Mushrooms that are purchased prepackaged can be stored in the refrigerator for up to one week in their original container. Dried mushrooms should be stored in a tightly sealed container in either the refrigerator or freezer, where they will stay fresh for six months to one year.