Shiitake Dermatitis: "Consumption of raw or slightly cooked shiitake mushrooms can cause 'an erythematous, micro-papular, streaky, extremely pruriginous rash' that occurs all over the body including face and scalp, which appears about 48 hours after consumption and disappears after 10 days."
Seriously? Spit-takes are not just for comedic effect.
Now I am beyond itchy, even though literal seconds after ingestion. Obviously it's just psychological, but I can't help but imagine I am going to be dying a horrible fiery and itchy death as I claw through my own skin.
I've got 48 hours to wonder if I am one of the unlucky ones, about 2 in 500. Apparently cooked shiitake have no itchy perils, so with this recipe you are all safe!
This roasted shiitake recipe is tasty, but I don't think it tastes like bacon, it tastes like crunchy delicious addictive amazingness. Which sounds a lot like bacon actually. I'll let you be the judge.
Besides snacking on these by the handful, I will fold some into hot rice for some tasty rice balls (eat immediately before they lose their crunch) or sprinkle on a salad.
1/2 pound shiitake (it will seem like a TON but don't worry it shrinks)
1/4 cup olive oil
1 teaspoon temari shoyu
sea salt to taste
Preheat oven to 350 degrees Fahrenheit. Remove the stems from the shiitake, and cut into 1/4" strips. Toss in the olive oil and shoyu. Place in a single layer on a baking sheet lined with parchment paper and cook until crisp, about 10-30 minutes, stirring and checking every ten minutes until desired doneness. At ten minutes, they still retain a lot of moisture, and at 30 they are more crispy. Sprinkle with sea salt and let cool.
Nasu Dengaku: Grilled Miso Eggplant