The Shitake is a large and meaty mushroom that works well in stir-fries, soups, and side dishes, or as a meat substitute. Dried shiitakes are excellent, and many people often prefer the dried to fresh due to their more intense flavor.
Commonly used in dishes such as bulgogi (marinated grilled beef), jjigae (stews), and namul (sauteed vegetable dishes).
Shiitake are often dried and sold as preserved food in packages. These must be re-hydrated by soaking in water before using. Be sure to rinse the dried mushrooms well in cold water before soaking. The soak water used for this makes an excellent base for different types of broth.
Substitutes: crimini mushrooms OR enoki mushrooms OR straw mushrooms OR chanterelles OR porcini mushrooms OR white mushrooms OR oyster mushrooms
Source: Hannaone’s food Dictionary and The Cooks Thesaurus