Fresh shiitake

The fresh fruiting body of Lentinula edodes. It is approximately 90 percent water. Fresh shiitake gives much less free guanylate than dried shiitake. In dried shiitake, drying and soaking break the cells, and the mushroom's enzymes then cut its RNA into 5'-nucleotides. Fresh shiitake makes some guanylate when heated, but less. Add a little more MSG when fresh shiitake replaces dried. Cutting starts the enzyme reaction that makes lenthionine, the sulphur aroma of shiitake. Heat stops the reaction. The lower stem is woody. Cut it off. The upper stem is tender and can be minced with the cap. Dried shiitake is a different ingredient in use and needs its own record.