The shiitake mushroom is delicious on its own, steamed with a drizzle of oil or slightly fried and toasted with a few condiments.
Its "umami" flavour is, however, highly enhanced by umami synergies with other foods. As such, it is the ideal ingredient for Japanese-inspired recipes which highlight the umami synergies between shiitake mushrooms and the following foods: ripe or dried tomato, chicken, dried fish and seaweed. This is most often done by boiling in water.
This mushroom is ideal for vegetarian dishes. Typically, shiitake can be used to replace meat in many preparations, paired with a variety of vegetables: leeks, broccoli and, of course, the sulphur vegetables whose aromas it recalls – onions, cabbages and more. Shiitake mushrooms (cooked and then quickly cooled) can also be combined with cold recipes, especially in salads. It is also possible to draw on the fruity aromas of the shiitake mushroom by pairing it with fruits (citrus fruits, apples and almonds). Finally, shiitake mushrooms are also highly appreciated in the preparation of soups and broths.