You Must Grate the Dried Mushrooms on All Sides.

Grated truffle, whether it’s a bowl of pasta, a fluffy stack of scrambled eggs, or a medium-rare ribeye, is the height of gourmet indulgence, but I don’t have the money for a truffle. I definitely have more “dried shiitake” in my budget, but that’s okay, because these little things are delicious.

You can’t slice a dried mushroom like a truffle, but you can microplan it and the resulting mushroom dust is warm, savory, and earthy. It floats down in a cloud, leaning on your food in a furry, mind-filled heap.

Dried shiitake tastes much less spicy than truffle; instead of a slap in the face, you get a gentle hug with your tongue. It’s subtle and insidious – you won’t think it adds much at first, but the earthy umami builds up and lingers, keeping you coming back for more. I like to think of it as a softer, messier MSG and I really can’t recommend it enough.

You can use any dried mushrooms you like, but I used shiitake mushrooms because I had them and because they are delicious. The fluffy little grains are a bit like Shaker Parmesan, making them a great vegan addition to pasta, beans, and popcorn.

Due to the gentle nature of the mushroom, it can really be poured. Microplan until everything you eat is covered in a thick fluffy blanket, then microplan more as you see fit. I just ate some scrambled eggs and I will do it again.

In addition to decorating dishes with mushrooms, you can mix the powder into meatballs, stir it into sauces, or take a page from Mark Matsumoto’s cookbook and grate shiitake salmon before slowly roasting it in the oven. The fish won’t taste too mushroomy, but it will taste better , and I’m always striving to be better.


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