Cooking the Medicinal Mushrooms: Shiitake and friends as everyday food-medicine

Janet M. Bryan

Shiitake, maitake, and reishi have earned their place far beyond the specialty aisle. This is how to bring them into ordinary cooking: which varieties belong in a weeknight stir-fry, how drying and rehydrating concentrate their flavor, simple broths that make the most of their nutrients, and pairings that turn a humble mushroom into the center of a meal. Down-to-earth kitchen wisdom, grounded in real food and steady habits.