Shiitake

Oh Shiitake Mushrooms. What can't you say about this guy? I'll tell you what you can't say. You can't say these ain't a mushroom lover's mushroom. Seriously. There's a reason everyone has heard of these, and that reason is they're friggen delicious.

It's funny, I never actually had Shiitake until I started growing them, and I remember taking the first bite and saying something to the tune of 'Ohhhh, that's what that is.' Let me tell you, they are annoying to grow and take forever — but damn are they worth it.

There is definitely no shortage of information out there on ye olde shiitake, and I'm not sure I have anything truly unique to add other than in my humble opinion, these guys are what you should be serving with your prized beef. I'm not talking the sirloin you quick fry on a teflon when you need a fix. I'm talking that brisket you smoked for like 17 painful hours staying up all night, and which you've probably had too many busch lights to enjoy proper. Or I'm talking that smoked, reverse-seared rib eye you spent way too much on after watching a Guga video.

Seriously though, just keep it basic. Fry these delicious umami bombs in some butter on a medium heat until they're that perfect texture, add a bit of salt, and let them complement that perfect crust you nailed on that beautiful steak. Wash it down with some red wine. Glory.

…or follow any one of the million recipes out there specifically for Shiitake, because it can do things no other mushroom can.

Indeed, this is what every other mushroom strives to be. So gosh darn savoury.