Shiitake Mushrooms - varieties?
I find shiitake mushrooms at my natural foods store and also at a gourmet market that are very flat and open and the caps are thin. Then I find shiitake mushrooms at the chinese markets that are much beefier and have sort of rough skin on the top. Are there different varieties of shitakes? Is one preferable to the other?
Actually, while closely related, what you are most likely looking at are "Shitake mushrooms" at the natural foods store, & "Chinese Black mushrooms" at the Chinese markets.
Although I've only been able to get Chinese Black mushrooms in dried form, both varieties are interchangeable in recipes.