Tag: shiitake

Best of the Worcestershire

It’s hard to pronounce, tough to describe, and even harder to find without animal products. Worcestershire sauce is a flavor enhancer that instantly boosts a wide range of dishes, but is still largely misunderstood.

Making a splash on the culinary scene in the mid-1800’s, this mysterious fermented condiment was invented in Worcestershire, England and debuted by the Lea & Perrins company. Still the leading brand on the market, few worthy competitors have stepped up to the plate. This leaves a gaping hole in the grocery aisle, especially for vegans and those with food sensitivities. That’s because the original formula uses anchovies as the not-so-secret ingredient. While plant-based alternatives do exist, they can still be elusive in mainstream markets.

It’s time we take Worcestershire back. For that distinctive, addictive umami flavor, nothing compares to the power of dried Sugimoto shiitake powder. Despite its earthy origin, this potent food booster doesn’t taste like mushrooms, so you don’t need to worry about your sauce tasting off-key. Enhancing the natural flavors already present rather than adding its own distinctive essence, it’s like magical fairy dust that you really should be using in all of your favorite recipes.

The full power of that umami dynamo is unlocked over time, which makes it especially well-suited for this sauce. Aged and lightly fermented, the savory qualities become even more robust over the course of a few weeks. Though you could very happily enjoy this sauce after just a day or two, your patience will be rewarded in a world of rich umami later on.

How can you you use your homemade awesome sauce? Some of the most classic examples include:

Commercial Worcestershire sauce tends to be much sweeter and more flat, whereas this homemade version is carefully balanced, tangy and tart, punchy and deeply nuanced. Once you give it a try, you’ll never want to go without it again. Luckily, it keeps almost indefinitely in the fridge, stored in an airtight glass bottle. Double or triple the recipe to stay stocked up at all times.

With the right pantry staples on hand, it’s easier, cheaper, and tastier to just do it yourself.

Continue reading “Best of the Worcestershire” →

Hannah (BitterSweet)7 Comments

Don’t Go Bacon My Heart

How can you make bacon that tastes even richer than pork? I’m not talking about other meats, but plants that are naturally imbued with deeply savory flavors. Concentrated umami brings out a bold world of intensely earthy, almost gamey notes that put animal products to shame. What I’m talking about, of course, are dried Sugimoto shiitake mushrooms.

All it takes is an overnight soak for these substantial caps to spring back to life. Transforming this humble fungus into America’s favorite breakfast food is as simple as switching out plain water for a boldly seasoned brine. Smoky, gently peppered, and subtly sweet, simple pantry staples transform mundane ingredients into something truly sublime.

Once plump and fully rehydrated, the larger, flatter Koshin variety have the perfect texture, primed for slow roasting in the oven. Gradually toasting in the low heat, the edges caramelize and become extra crispy, while the thicker centers retain a hearty, substantial, super chewy bite. It’s the best of all worlds, in both the plant and animal kingdoms.

Stock up on shiitake bacon, double down or even triple the batch, because there’s simply no dish that wouldn’t benefit from this umami bomb topper. Keep them in short strips, roughly chop them into bacon bits, or grind them into a fine powder to use as a savory sprinkle. Just a few of my favorite ways to use shiitake bacon include:

There’s nothing wrong with just munching on a handful of bacon as a snack, instead of potato chips or crackers. Unlike conventional options, there’s no cholesterol, very little fat, plenty of fiber, and zero cruelty.

For bacon-lovers and animal-lovers, this is the best recipe yet.

Continue reading “Don’t Go Bacon My Heart” →

Hannah (BitterSweet)3 Comments

The Good Forager

Mushroom foraging is not for beginners. Pluck the wrong cap and you could be taking your life into your hands. No matter how innocuous, one incorrect identification could be downright deadly. Great risks yield little payoff, especially when you consider the fact that shiitake, arguably the greatest prize for sheer umami content, will never cross your path.


Photo courtesy of Sugimoto

Shiitake are native to Southeast Asia where they do grow wild, but these days are largely recognized as a cultivated mushroom. Although there are no definitive written records, there’s a good chance shiitake had been growing naturally in Takachiho-go, at the foot of Mt. Sobo over 10,000 years ago, when broadleaf forests spread across Japan.


Photo courtesy of Sugimoto

Today, Sugimoto shiitake mushrooms grow on sweet sap oak logs in the forest. Completely exposed to the elements, the growers use a 1,000-year-old Japanese approach to nurturing sustainable tree logs, fostering an environment as close to those original conditions know to produce the best tasting and textured Shiitake.

Larger agribusinesses cannot grow the same quality shiitake. Families living deep in the mountains grow Sugimoto shiitake in harmony with nature, without the dangers associated with traditional foraging. In each forest micro-climate, it is essential to fine-tune the variable factors of nature, exposure to the rain, wind, and the sunlight through the trees, with the work and working hours changing according to the weather. These are hard-earned skills beyond the grasp of business people, thinking only of time cards and profits. Truly a labor of love, over 600 independent growers can elevate the act of foraging to an art form.

In the spirit of shepherd’s pie, forager’s pie is what I’d like to think the skillful shiitake grower might enjoy with their harvests. Earthy, bright herbs like thyme and rosemary sing in concert to further accentuate those aromatic woodsy base notes. Instead of ground beef or lamb, chopped shiitake mushrooms add an incredibly meaty bite and umami flavor, possibly even surpassing the original in sheer depth of flavor. Gently browned tempeh boosts the protein to incredible heights, without spiking the fat content or adding any cholesterol, of course.

Crowned with rich, buttery mashed potatoes, everything comes together quickly in a single skillet, making advanced preparation, transportation, and even cleanup a breeze. This one-pan meal is casual and comforting enough for an easy weeknight dinner, yet made with such luxurious flavors that it would a suitable centerpiece for a holiday feast.

For a satisfying meatless entree that’s wildly delicious, you don’t need to go scrounging around for the key ingredient. Sugimoto shiitake mushrooms are now available on Kroger.com, Amazon.com, Walmart.com, and their own website. Now that’s my kind of fool-proof foraging.

Continue reading “The Good Forager” →

Hannah (BitterSweet)7 Comments

It’s My Party and I’ll Dry If I Want To

When it comes to food preservation, no technique has withstood the test of time quite like drying and dehydration. Used as early as 12,000 BCE, prehistoric people discovered that they could sun-dry seeds to extend their lifespan exponentially. To this day, the very same approach is a perfectly reasonable way to put away fruits and vegetables for later days. The process can even intensify flavors, transforming simple ingredients into entirely new building blocks capable of creating richer eating experiences altogether.

Such is the case for Sugimoto shiitake mushrooms, which gain all of their incredible umami and tanmi qualities through careful dehydration. In the olden days, freshly harvested shiitake were dried over wood or charcoal fires, incorporating a more smoky, woodsy flavor, and also a lot more uncontrollable variation. If the fires burned too hot, the mushrooms would shrivel up, dried to a crisp. Too cold, and the tortuously slow drying process would destroy much of the delicate taste and aroma.

Now employing the best technology in the business, far-infrared drying reduces the moisture content quickly and efficiently while removing any possible insect or microbe content. This is why Sugimoto is the only shiitake mushroom company in the world that has received kosher certification.

Pantry staples that won’t let you down, waiting patiently for their time to shine, are crucial for quick meals, times of scarcity, and outright emergencies. When the winter storm knocked out power for days and water for weeks, you’d better believe I was thanking my lucky stars I had all sorts of dried soups saved away. Beyond just making for an easy, comforting starter, powdered soup mixes can be the catalyst to countless meals. Add a packet to sour cream and you’ve got a bowlful of dip, ready to party. Toss it with cubes of tofu for a flavorful, crispy finish. And of course, rehydrate it with less liquid to make a concentrate, mimicking America’s favorite casserole starter for all sorts of hotdishes.

You can effortlessly make your own instant cream of mushroom soup mix yourself to bypass any dairy or questionable ingredients. Sugimoto dried shiitake powder is the essential base that lays a foundation of incredible savory flavor, blending seamlessly into a creamy almond flour foundation. Ample pieces of chopped shiitake mushrooms add a more satisfying texture, making it a delight to enjoy all by itself. Springing back to life with just a little water and warmth, it’s a deeply soothing, soulful blend that could be the catalyst to many more meals to come.

Continue reading “It’s My Party and I’ll Dry If I Want To” →

Hannah (BitterSweet)6 Comments

Soaking it All in

In a world dominated by quick-fix meals, instant entrees, and fast food, it can be hard to deliberately slow down. If there’s a way to cook faster to eat sooner, why deny yourself that immediate gratification? Patience is truly a virtue, yielding even greater rewards to those who can wait. This is true of life in general, and shiitake mushrooms in particular.

Yes, dried shiitake mushrooms need time to fully rehydrate, reviving to their original brilliance with even greater savory depth than before. Most recipes haphazardly plunge them into boiling water for 15 – 20 minutes, rushing through the process just to get them to a generally edible state. Sure, they’ll be soft enough to slice, but so much of their rich, distinctive aroma will be lost that you might as well be using a bland button mushroom instead. These hot shiitakes will be a far cry from the flavorful powerhouses they could have been.

Sugimoto shiitake are dried using a far-infrared drying approach, which minimizes moisture to less than 9% (whereas others are 12% or more) to preserve the highest quality possible. This process breaks the Shiitake’s cell membrane, allowing it to release a greater amount of Guanylate when rehydrated. Soaking for at least 12 hours and ideally 24 hours in cold water slowly, gently coaxes out the full range of savory flavors locked inside. The texture is remarkably better, too, producing plump caps with a juicy yet tender bite.

If you must take a shortcut, there is one way to speed things up; remove the stems first, and you can reduce the overall time to about 8 hours. You do still need to plan ahead of course, but if you start thinking about dinner at breakfast time like me, this trick is an invaluable ace to have up your sleeve. That said, patience is definitely not my strong suit, so I’ve learned to keep soaked shiitake in the fridge at all times, ready whenever cravings might strike.

One of my favorite pasta dishes is mushroom stroganoff, which has evolved considerably through equal parts education and experimentation. It can be thrown together in minutes or raised to new culinary heights given greater advanced planning. Any sort of pasta will do in a pinch, but homemade pasta infused with the deep savory flavor of Sugimoto dried shiitake powder puts it in a whole new category of everyday indulgence.

Garlicky cream sauce bathes the cascading noodles in a tidal wave of luscious mushroom goodness, infusing every element of the dish with incredible amounts of umami and tanmi. Though the original version utilizes rough cuts of beef, thickly sliced shiitake are meaty enough to satisfy without any sacrifice.

It really does pay to slow down, take the long route, and savor every moment. This mushroom stroganoff may take a while from start to finish, but it disappears quickly.

Continue reading “Soaking it All in” →

Hannah (BitterSweet)12 Comments

Stuffed to the Gills

Just like people, shiitake mushrooms come in all shapes and sizes.

Uniformity might be prized for mass-produced, cultivated mushrooms grown indoors, but greater flavor can be found in nature. Forest-grown Sugimoto shiitake are exposed to greater variation in sun, rain, and wind which in turn creates a greater depth of the flavor, richer texture, and higher nutritional value. This method has withstood the test of time, serving Japanese growers well for over 1000 years with countless bountiful harvests to show for it.

Since it is impossible to control the weather, these wild shiitake mushrooms develop into two primary classifications, largely dependent on the season: Donko and Koshin.

Donko are gathered before the mushroom can fully bloom or open up. These shiitake are a thicker, chewier, and meatier, but smaller overall. The name itself from the Chinese word for “winter,” as they’re harvested primarily in the cooler months from January to April.

Koshin, bearing flatter but larger caps, are named after the word for “fragrant.” Brilliantly aromatic, they produce an ambrosial bouquet of umami before you even take a bite. Fully mature when harvested, they’re inactive during the summer months due to the high temperatures, but flourish in fall for plentiful late autumn yields.

Although they’re born of the same spores, the mushrooms change shape and texture depending on the time of harvest.

Both varieties perform splendidly in a wide range of dishes, but to maximize the unique qualities of such delicately nuanced, artisanal products, it’s important to know their strengths. The best way to honor the work of the 600 family farmers, who painstakingly nurturing these spores deep in the mountains, is to treat their shiitake with care and respect.

Utilizing the inherent textural advantages the Donko shiitake has to offer in creating a firmer, juicier bite, they’re the only type of dried mushroom that can be brought back to life as a satisfying base for stuffing. Most others would buckle under the weight if dressed with a mere teaspoon topping, but these sturdy caps stand up to the demands as superlative finger foods.

Quick, homemade nut cheese dazzles with fresh herbs and a luscious creamy texture that seems to defy its dairy-free components. Vegan yogurt adds a slightly tangy, funky note, like earthy yet mild goat cheese, perfectly paired with the rich umami mushrooms underneath. Thick enough to spread on a bagel like cream cheese, it has a distinctly buttery quality thanks to a touch of nutritional yeast and sweet white miso paste. To enhance the aroma that might be lessened in the Donko shiitake, additional dried shiitake powder gives this schmear an irresistible final savory punch.

Grown in harmony with nature, both Koshin and Donko Sugimoto shiitake mushrooms lend that same symphonic balance to every dish.

Continue reading “Stuffed to the Gills” →

Hannah (BitterSweet)7 Comments