Shiitake boost the immune system. I roast 2 or 3 fresh shiitake mushrooms almost every night in a black iron skillet and serve them as a side dish or an appetizer with my dinner.
Tips for working with mushrooms
- Buy all mushrooms 2-4 days in advance and let them air dry in the frig on a plate without a cover.
- Always wash your hands and the cutting board after handling the shiitake and make sure they are cooked through before eating.
- You want to be able to see parts of the bottom of the pan otherwise the pan is too crowded and the shiitake will not brown or crisp.
- 12 shiitake mushrooms
- 1 ½ tablespoons extra virgin olive oil.
- ¼ teaspoon salt
- black pepper, a few turns of the mill
- a sprig of thyme or rosemary (optional)
- Preheat oven to 375 degrees.
- Wash shiitake.
- I like to wash all vegetables and fruits by submerging and lifting them in a bowl of water to which a dash of white vinegar has been added. This helps the cleaning process.
- Dry the shiitake with a paper towel.
- Place them in a black iron skillet stems up.
- Do now crowd lest they will not crisp.
- Drizzle with olive oil.
- Season with salt and pepper.
- Toss in a sprig of thyme or rosemary if you have it.
- Roast the shiitake for 15 to 20 minutes or until a little crisp and brown.
Serve like lollipops. The stems are too tough to eat.