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Salads: Use fresh Shiitakes only. Easy on the garlic or onions.
Gravies: Sauteed Shiitakes in natural or packaged gravies enhance just about any meat, especially tired leftovers.
Grills: Charcoal grill whole Shiitake caps, plain or stuffed.
Steak: Add sauteed Shiitakes, plain or in a wine sauce.
Veal: Shiitake favored sauces on veal is haute cuisine.
Chicken and fish: Shiitake adapt to most poultry and fish, especially in a white sauce of garlic, shallots, butter and cream.
Eggs: Add a few raw or sauteed Shiitakes to omelets or scrambled eggs.
Vegetarian rice: Delicious and
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