Not only do we have lots of vegetarian friends, we now have 2 vegetarian granddaughters so I am always struggling to devise dishes that will appeal to them as well as to our houseful of meat-eaters.  This is a simple trick that adds a deep, almost meat-like flavor to salads or vegetable dishes, even something as simple as a baked potato, sweet or Idaho.  If you are feeling expansive, fry up a bunch and use them as a snack with cocktails – so delicious!

Get a mess of large, very fresh shiitake mushrooms.  Clean them and remove the stems (which you will, of course, save for adding flavor to stocks or sauces).  Then, cut each one into thin slices.  Heat about ⅛-inch of olive oil in a large frying pan over medium-high heat.  Add the shiitake slices and toss to coat well.  Lower the heat slightly and fry, tossing frequently, for about 12 minutes or until the mushroom slices are crisp, nicely browned little frizzles.  Using a slotted spoon, transfer to a double layer of paper towels to drain.  Season with sea salt and pepper and serve warm.