I found these at a farmers market. I’ve never seen shitake in the wild anyhow. The caps went into a tofu stir-fry, served over brown jasmine rice. The stems, which are too woody to digest, were tossed into the pot with leek roots and celery leaves for a vegetable broth. I’m gonna make parsnip soup… if I can find any good parsnips.
Eatmore T.
Tags: farmers market mushrooms, shitake, soup stock, winter mushrooms