Mushrooms anyone? The thing about having lots of shitake logs, is that they tend to all come on at once, leaving you with pounds of mushrooms at a stretch. They are delicious and given the price in the market a luxury as well. But we're giving them away because we cannot possibly eat them all. And well you know my freezer is full as I've been saying for weeks. I'm pondering a cream of mushroom soup perhaps, stir fries with some of those good greens out in the garden, they are pretty tasty scrambled up with eggs too. Any other favorite ways that you readers have of preparing shitakes? I could use some fresh ideas.