Recipe(tried): shitake mushroom

dear julie,

how fortunate that you have shitake mushrooms there!!! it's chris and my fav. mushroom of all kinds!!!

i could only suggest you to cook it the japanese and chinese methods. (it's from japan by origin.)
the japs like it in the soups. you could also do it with clean broth. or tempura (as the weather is cold for you now. some deep-fry things won't hurt.)

or stir-fry it in oyster sauce with lots of shredded fresh young ginger with a blend of cooking oil and sesame oil. a dash of freshly ground white pepper will enhance the flavor. this should only be cooked briefly after the ginger is browned.

or you could mix it with other veggies, ie. broccoli, sliced carrots, sugar peas and some sliced chicken breat meat (marinated in some light soy sauce, cooking wine and cornstarch first) and add a few jumbo shrimp or fresh scallops to make a colorful and nutrious one dish meal. eat this with a plate of jasmane rice.

or JUST SEND SOME TO ME!!! ^_^

hope these help you to brainstorm!