I have been writing about ingrediants for Japanese stock and today is the last of that series.
I like fresh shiitake better. They can be cooked in many different ways, like sautéing with butter, deep-frying in tempura, etc. but my most successful dish among Western people is to stuff them with minced meat and crumb-fry them altogether. You can have a Western meatball with an Eastern mushroom in one go!