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Shiitake

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FOOD
January 20, 2012 | By David Karp, Special to the Los Angeles Times
Although most of the larger farmers markets in Southern California have at least one vendor of cultivated mushrooms, the great majority of these buy from large commercial producers and so must sell in the non-certified section or under a second certificate arrangement. There's not necessarily anything wrong with that, but it takes just a glance at the pristine and tender shiitake and oyster mushrooms that Fred Ellrott grows and picks himself, to see that there is a real advantage to the consumer in buying mushrooms direct from the producer.
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NEWS
February 19, 2013 | By Jeff Spurrier
On a ridge in Echo Park, the fungus kingdom has established a small beachhead in Mary Steffens' side yard. She's growing shiitake, the iconic tree mushroom native to China and beloved in Japan . For many backyard mycologists, shiitake was the gateway drug: easy to grow, abundant in harvest, enjoyable to use. Once exotic, fresh shiitake ( Lentinula edodes ) can be found in the produce section of many supermarkets. However for flavor and texture, store-bought shiitake mushrooms can't come close to homegrown and freshly picked.
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FOOD
December 3, 1987 | JOAN DRAKE, Times Staff Writer
Question: I would be thrilled with an answer to this one. My sister-in-law gave me a jar of dried mushrooms. I am an experienced cook, but I'm stumped as how to use these. Do I use them in casseroles? Also, do they have to be washed? And do they need to be reconstituted in water before adding to a recipe? I'd appreciate any suggestions you can offer.
NEWS
August 24, 2012 | By Noelle Carter
Nutty quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. Sound good? These flavors come together in perfect harmony in this salad, which can be dinner tonight in less than an hour. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Mac 'n' cheese recipes galore Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at noelle.carter@latimes.com . Quinoa salad with shiitakes, fennel and cashews Total time: 40 minutes Servings: 4 to 6 Note: This recipe calls for a wok. Quinoa is generally available at health food stores as well as at well-stocked supermarkets, including Whole Foods stores.
NEWS
October 13, 1994
Want to celebrate somewhere deluxe? Head over to Auberge at Barnabey's Hotel in Manhattan Beach, possibly the most romantic dining room in the South Bay. This elegant Victorian restaurant, lit by small red chandeliers, features intimate booths, partially shielded with red velvet drapes. Even when full, the room is so quiet you could hear a quenelle drop. Fortunately, it's not only the decor at Auberge that's special.
FOOD
June 23, 2011
  White lotus dumplings Total time: 1½ hours, plus chilling time Servings: Makes about 3 dozen dumplings Note: Snow pea leaves can be found at select Asian markets. Wheat starch (food grade) can generally be found at Asian markets and is available online. Adapted from a recipe by Jet Tila. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
NEWS
August 16, 1987 | LYNN SIMROSS, Times Staff Writer
Ron Parron is a 29-year-old PWA (Person With AIDS). He takes 100 pills a day: 25 of prescription drugs, including AZT, and 75 of homeopathic medicines, among them vitamins, herbs and minerals. Parron was diagnosed as a PWA on Sept. 20, 1985, what he calls "Black Friday." He appears in relatively good health and says he has gained about 15 pounds in the past two months. Last week, a check of his T-4 helper cells read out at 426, up 27 from two weeks ago.
FOOD
April 1, 1993
You've heard it all before--you should cut down on fat, limit your consumption of alcohol and eat a varied diet that includes lots of fruit, vegetables and high-fiber foods such as whole-grain cereals. The American Cancer Society knows that you've heard it before, but still, they'd like you to think about it once again. After all, scientific studies show that up to 35% of all cancers are linked to diet.
CALIFORNIA | LOCAL
May 21, 2001
James San Antonio, 75, an expert on mushrooms who helped pave the way for the cultivation of the shiitake mushroom in the United States, died May 16 of a stroke in a hospital in Lanham, Md. A researcher for the U.S. Department of Agriculture in Washington from 1953 until his retirement in 1988, San Antonio wrote extensively about the physiology of various mushroom crops in journals such as Mycology.
FOOD
February 20, 2008
Total time: 25 minutes Servings: 6 Note: The salmon-shiitake mixture also can be served in tartlet shells or stuffed into hard-cooked eggs.
FOOD
January 20, 2012 | By David Karp, Special to the Los Angeles Times
Although most of the larger farmers markets in Southern California have at least one vendor of cultivated mushrooms, the great majority of these buy from large commercial producers and so must sell in the non-certified section or under a second certificate arrangement. There's not necessarily anything wrong with that, but it takes just a glance at the pristine and tender shiitake and oyster mushrooms that Fred Ellrott grows and picks himself, to see that there is a real advantage to the consumer in buying mushrooms direct from the producer.
FOOD
June 23, 2011
  White lotus dumplings Total time: 1½ hours, plus chilling time Servings: Makes about 3 dozen dumplings Note: Snow pea leaves can be found at select Asian markets. Wheat starch (food grade) can generally be found at Asian markets and is available online. Adapted from a recipe by Jet Tila. Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print.
FOOD
October 1, 2008 | Russ Parsons, Times Staff Writer
KING trumpets that have a texture almost as firm and meaty as young porcini; shimeji that have a flavor that is wonderfully nutty; hen of the woods with a taste as earthy as their name. If you still think the cutting edge in grocery store mushrooms is enoki, shiitake and portobello, you've got some very pleasant surprises coming. And if one Southern California partnership has its way, there are going to be plenty of those surprises available too.
FOOD
February 20, 2008
Total time: 25 minutes Servings: 6 Note: The salmon-shiitake mixture also can be served in tartlet shells or stuffed into hard-cooked eggs.
CALIFORNIA | LOCAL
May 21, 2001
James San Antonio, 75, an expert on mushrooms who helped pave the way for the cultivation of the shiitake mushroom in the United States, died May 16 of a stroke in a hospital in Lanham, Md. A researcher for the U.S. Department of Agriculture in Washington from 1953 until his retirement in 1988, San Antonio wrote extensively about the physiology of various mushroom crops in journals such as Mycology.
FOOD
January 11, 1996 | FAYE LEVY
The Chinese and Japanese have known for centuries that drying shiitake mushrooms is a great way to preserve them. But drying does much more than prevent the mushrooms from spoiling. Somehow it changes their character: It intensifies their taste and aroma. From a culinary standpoint, it turns them into a new ingredient. For several purposes--especially for flavoring soups, stews and sauces--many cooks prefer dried shiitake mushrooms to fresh ones. These mushrooms are a "gourmet" convenience food.
NEWS
February 19, 2013 | By Jeff Spurrier
On a ridge in Echo Park, the fungus kingdom has established a small beachhead in Mary Steffens' side yard. She's growing shiitake, the iconic tree mushroom native to China and beloved in Japan . For many backyard mycologists, shiitake was the gateway drug: easy to grow, abundant in harvest, enjoyable to use. Once exotic, fresh shiitake ( Lentinula edodes ) can be found in the produce section of many supermarkets. However for flavor and texture, store-bought shiitake mushrooms can't come close to homegrown and freshly picked.
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