I guess this is turning into a food blog. I can’t really write about food on Bitmob, so this is my only outlet.
Shitake mushrooms can be extremely expensive if you buy them fresh. The cheapest I’ve ever seen is a package of 12 for $4.99. That’s not really worth the expense in my mind, which is why I prefer the dried, Asian market variety. I can get a bag of 50 for $3 and use them over the course of an entire year.
Choosing dried mushrooms over fresh isn’t the best in every case, but shitake can take it. They rehydrate beautifully and retain their meaty texture. Oyster mushrooms are also very good this way.
Dried mushrooms also have a magical byproduct: mushroom broth.
Shitake Mushrooms and Sun-dried Tomatoes with Linguine
5-8 Dried Shitake Mushrooms depending on size
1 package of sun-dried tomatoes. You can use the ones packed in oil
2 cloves garlic, chopped
Start your mushrooms first. You’ll need a tightly-sealing pan or bowl for this. Boil water. When hot, pour over the dried mushrooms. Remove from heat and cover tightly. Let these sit for about 20-30 minutes or until the centers are soft.
Once they’re soft, fish them out of the bowl but don’t dump out the broth. Squeeze them in a paper towel to remove the excess water. This makes them easier to slice. This is a good time to star the pasta as well.
Slice them in to strips and set aside. Chop the tomatoes and garlic.
In a large skillet, splash in a little olive oil and add the garlic. When it starts to soften, add the mushrooms and tomatoes. sprinkle with salt and sautee until the pan starts getting a little dry. This is where that broth comes in handy. splash in a little to deglaze the pan and let them simmer for a few minutes.
Drain then add the pasta and a little more oil. Then another splash of mushroom broth. Keep this up until the mushrooms and tomatoes are to your liking.
This goes quite well with wine.