Yesterday Dwight picked up Shiitake and (new to us) Trumpet mushrooms at the farmers market. Tonight I’ll put them in a risotto. Many suggest not washing mushrooms, but I prefer to run them through a bowl of water, then dry them. Shiitake stems are full of umami, but sadly they’re tough and stringy, so they get relegated to a big Ziploc bag in the freezer as an ingredient for a future stock.
