At the grocery store this week I passed by some rather cutesy shiitake mushrooms and realized they were an underutilized ingredient in my cooking.
Sure, I love oyster mushrooms and the mighty portobello--heck, I even cook with white mushrooms from time to time, but shiitake? never. So, I picked a few up and headed home with my new fungi friends.
For a few days we engaged in starring contests; mostly I was just mystified about what to do them, …

