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Soak the dried shiitake in 600ml cold water for 5-24 hours. It’s important to keep the water around 5°C (41°F) to preserve the umami, as warmer temperatures cause it to break down.
Whilst you wait, pick and pod the peas if in their shells
When they’re soaked, remove the mushrooms from the tea and wring out the excess water. Remove the stems from the caps and cut the caps into thin slices. Shred the stems, which are usually tougher, then add the whole lot into a pan over a high heat, tossing them every so often.
After 5 minutes, when the mushrooms have a little colour on them and release their aroma. Add the peas, keeping the heat high, and cook for another 5 minutes, tossing once or twice to avoid over charring.
Add the white wine and mushroom tea to deglaze the pan (avoid adding the sediment/grit from the bottom of the tea), then lower the heat and add the garlic, lemon zest, and carrots. Cook for another 2 minutes, then remove from the heat and add the miso, spring onion and chopped parsley.
Adjust the seasoning to taste and serve right away, whilst the carrots still hold a bit of crunch.