Shiitake mushrooms are also called Chinese black mushrooms, forest mushrooms, golden oak mushrooms, and Oriental mushrooms. These large, umbrella-shaped mushrooms are brown-black in color, with a rich and unique flavor. In forests, they grow on fallen or cut oak trees; in the United States, they are now cultivated on oak or artificial logs.

Choose plump mushrooms with edges that curl under; avoid broken or shriveled caps. Store shiitake mushrooms in the refrigerator, in a dish covered with a damp cloth or paper towel rather than in a closed container. (Sprinkle with water if the towel dries out.) The mushrooms will keep for only 2 or 3 days; beyond that, the flavor will deteriorate. Shiitake mushroom stems are extremely tough and therefore should be removed. (Rather than throwing them out, however, use them to add flavor to stocks and sauces; discard the stems after they have been used for flavoring.)

Dried shiitake mushrooms can be stored at room temperature in a sealed bag or a jar. They must be reconstituted before being used in recipes. To reconstitute, soak them in boiling water for about 5 minutes or for 30 minutes in lukewarm water, or until softened. Like fresh shiitake mushrooms, the stems are tough and must be removed.

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