Shiitake mushrooms are most often used in Asian cuisine; particularly miso soup, stir fries, and steamed as well as fried dishes. They are tan and brown with a full-bodied bosky flavor and an earthy aroma. Saute them with onions and garlic to top beef, chicken, lamb, and venison or with snap peas and tofu to serve over pasta. They can be breaded or fried, added to vegetable stock for added depth, or chopped and mixed with bread crumbs as a savory stuffing for grilled vegetables. Store in a tight container in a cool, dry place. To reconstitute, pour boiling water over them and let sit for approximately 15 minutes or add them directly to a recipe that cooks for at least 20 minutes. 1 oz of dried mushrooms equals about 3-4 oz when rehydrated.