Before using fresh shiitakes, tear off the fibrous stems, and clean the mushrooms carefully with a damp cloth or paper towel. The mushrooms can also be rinsed briefly, but do not allow them to soak as they will swell with water. Dried shiitakes should be reconstituted in warm water for approximately one hour. Once they are reconstituted, chop off the stems. Use the soaking water and stems to make soup stock.

Cooking brings out the distinct flavor of shiitakes. Sauté or fry them in oil for 5 to 7 minutes; or cook them with a small amount of liquid in a tightly covered pan for 15 minutes. Once cooked, add them to a pasta recipe, rice dish, soup, sauce, or stir-fry.