This recipe calls for frying Shiitake mushrooms low and slow. The payoff is worth your patience. We usually serve these at our gourmet breakfast atop sugar snap peas that are sauteed with chives and chocolate mint from our garden. You may find many other ways to enjoy them; as a pizza topping, in a salad, with mac and cheese…or straight from the pan! Caution! With a meaty almost bacon-like quality you may become addicted to these crispy, salty, earthy mushrooms.