It all started with dried Shiitake mushrooms

khristyjeff

I can never find them in our area and a number of recipes call for them so was thrilled when my butcher had some for sale. But now what to do with them? There was a recipe on the bag itself for Almond Chicken Stir-Fry, and despite the fact that I really don't care for 2 of the main ingredients, decided to go for it. Now this also marked the return of woking on my Egg (I really wimped out this Winter when it came to stir-frys).  Tried to convince myself that our stovetop got hot enough to make food just as good, but of course I was wrong!

This was quite good.  Subtle flavors.  Something different from what we usually do.  Here are a couple of photos:

If anyone is interested in the recipe, I'll post it.  Thanks for looking.

GeorgeS

Looks great! Working up the courage for stir fry and paella?

chashans

Those dried mushrooms are wonderful! Use then in just about any dish that you would with fresh mushrooms. Soak them first in warm water, squeeze and reserve the water out of them before cooking. Add the reserved water to the recipe. I store mine in quart canning jars. They keep just about forever.

Richard Fl

As has been mentioned the shitake is great for many dishes.  Here is one I like:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1004391&catid=1

Troglodyte

Another great fungus is Dried Black Fungi (sometimes called Cloud Ears), and like Shiitake, it should be soaked in water before cooking.  It probably could be used in most dishes that call for Shiitake, but I mostly use it in Hot & Sour Soup.