Instructions:
Yield: 4 to 8 servings

Cover dried mushrooms with warm water and let soak for several hours, preferably 24. To cook, bring mushrooms with soaking liquid to a boil, then slightly reduce heat and continue to cook until all water is absorbed. Add sake, soy sauce, and sugar; stir well to mix ingredients.

Continue to cook until all flavorings are absorbed. Let mushrooms cool to handle. Remove center core, if desired. If mushrooms are bite size, serve whole. If they are large, slice into thick strips, about 3 to 4 per mushroom. Serve as hors doeuvres.

SHIITAKE: Dried mushrooms. These are the most commonly used oriental mushrooms. In Japan, they are available fresh during the autumn through spring.

Mushrooms need to be reconstituted in warm water.

Japanese cooking: soak mushroom in enough water to cover for several hours

(minimum 3 to 5 hours, better yet, 24 hours) or until the texture is as tender as desired. The entire mushroom can be used. Squeeze dry, reserving liquid and soaking water to flavor soups. Often sliced into matchstick-size juliennes

Chinese cooking: soak for 30 minutes, remove and discard the tough center core (or save to season broth).

Popular in salads and in grilled, braised, simmered and one-pot dishes.

Store dried mushrooms in a sealed container in a cool dry place.

NOTES : Most dried mushrooms are earthy.

Here is a recipe I was going to post last week. Ive been studying Karen Greens book about Japanese cooking. Shes noted that the Chinese cook prefer chewier shitake. The Japanese cook will soak longer so that they can use all of the mushroom cap. My

(paraphrased) notes about soaking follow the recipe.

Try serving this recipe as an appetizer at your next dinner party.

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