I have seen pot roast of Shitake. Pot roast = over-cooked obviously.
There were pot roast for: duck roast, chicken roast, pork trotters, buddhist faux meat, Buddha jumped over the wall roast. All of them amply roasted with shitakes.
Okay, for what I have tried, I encountered two kinds of shitake pot roast
- sweet and sour
- sweet and salted soy-sauced
The Buddhist faux meat:
I saw the usual buddhist faux meat the permutations of which I think are due to diverse combination of various flours, soy and other beans. The thick gravy is dark brown with obvious scent of dark sweet soy sauce and black vinegar. And the over-cooked shitakes are chewy juicy with the wonderful gravy.
Chicken pot roast:
Then there was another time, the chicken pot roast. The gravy was thinner but not sour. It was a whole chicken that was boiled in sauce with the shitake. From what I understand, the shitake roast was done first and then the chicken submerged in the boiling cauldron at the end of the roast. At the last 10 minutes may be. Shitake juiced up with gravy enriched with chicken taste/flavour.
Chewing on the shitake
You should try overcooked shitake that has absorbed the juicy gravies. Chocolate mousse cake is nowhere in comparison just as you sink your teeth into it and the juice runs down your chin. And then you lick your fingers after you had them wipe your chin.
Slow cooked shitake pot roast. I am sure there were spices involved. I also believe they used shitakes that had been stabilised by drying (i.e. dried shitakes). Otherwise, I doubt fresh shitakes could take the strain of being overcooked.
Best Answer
I answered a question like this previously. How to work with Dried Mushrooms?
Cold water - the best way to keep the original flavour.
It will take at least couple of hours.
I would soak them in cold water for about 15 mins
Pour all the water out. Put in fresh water and keep soaking it. I will do this step couple of times. Remember you may retain the water as flavour, but you have to clean the mushroom and make sure the bitterness is gone. Also, I must say the imported Chinese mushroom must be handled carefully as there have been reports their process may contain some chemicals.
After a couple of hours, make sure the mushrooms are soft and take them out of water and drive them thoroughly. You may keep the water if you wish. The mushrooms are good for steamed and stir-fry.
Hot water
If you are in rush, then you may use hot or warm water. You still have to go through the cleaning process, but the time required will be less.