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.
Since some medicinal mushrooms, in particular shitake, maitake and reishi, are associated with oaks, do acorns have the same or similar medicinal value? Or does washing out all the harsh flavors before it is palatable render it useless medicinally? Not that there’s any acorns around in the Mid-Atlantic states this year (which may or may not have something to do with the lack of chanterelles this past summer.
Eatmore T.