Flavored with just Shiitake and anchovies, this recipe yields an Ajillo even better than any restaurant fare. Guanylate of Shiitake boosts the Umami taste of other ingredients. So, using Shiitake makes the ajillo especially delicious. The umami of shellfish and Shiitake go especially well together. Adding some rosemary, dill, or other herbs will make it taste even better.
Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.