#tumblr is eating the posts cuz they're just that delicious I guess

[razbb]

thank you for answering my questions!!

if I find shittakes again I will try the water and chunkier pieces for sure!

i was trying to find your recipe to verify the steps i have memorized and I figured it out. tumblr has actually blocked the posts where you explain how to make shittakes (pictured) and their family very deliciously. "redirecting" goes to random other posts, if I had to guess it's picking a post with a similar timestamp. tumblr doesn't understand that I'm not getting high i just want to enjoy a delicious meal.

ANYWAY. thanks again. the only thing I'm not sure about is the temps for each step (no oil, then w a little oil) and whether the shittakes go in the pan cold. they turned out really good this time tho I think there's enough flexibility in the recipe that it doesn't matter a ton, can you confirm? like, I probably should've used a little less heat/time on these since they started out feeling drier than my usual buttons--it's my first time with shittake, I never find them in the grocery store.

if you ever wrote a recipe book or started a blog or podcast about cooking I would be your biggest fan. just so you know. hope you're doing well.

once again i tried to find this post but i cannot even tho i swear i included other tags so i could find it again but of course either i can’t remember the tags or tumblr is just being bad

for shiitakes specifically i would recommend quite counter intuitively to add them to a heated sauté pan and then add barely enough water to cover the bottom of the pan, and then cook it until it goes away

shiitakes specifically can just evaporate into nothing after you remove the water. this way, you get the benefit of breaking down the cell walls without them losing everything they have. especially the thinner shiitakes.

the next time you use them try cutting them into quarters or into 6ths (cut in half on the longest side, and then turn it 90 degrees and cut each half into 3rds) depending on the size of the caps to get chunkier pieces. i think the texture is nice this way and it’s more forgiving than thin slices which many recipes will have you do.

generally speaking you will have faster results with higher heats at all steps (preheating the pan some before any mushrooms go in, and moderate heat afterwards) but you don’t gotta use high heat, a solid medium ish will get you there

thank you for asking questions!!