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What to do with DRIED shiitake mushrooms?

Hi there,

topic says it all: what recipe can you recommend that includes shiitake mushrooms (dried, not fresh). Never tried one before ...

Thanks.

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  1. Rehydrate them. Then you can use just like fresh ones.

    1. Reconstitute them in warm water. Chop them up and use them as you would fresh mushrooms. I keep dried mushrooms as a staple.

      Whatever you do, strain but SAVE the liquid you reconstitute them in. It's full of that wonderful flavor and excellent for gravies and soups.

      Here's a recipe you might want to consider: Baked Polenta and Wild Mushroom Ragu -- http://www.latimes.com/features/food/...

      2 Replies
      1. re: rainey

        Drying the shitakes concentrates the flavour and gives you more umani, so it actually does make sense to dry them and then rehydrate them and use them the way you would fresh.

        1. re: rainey

          Definably save and use the re hydrating liquid!!!! Shitakes contain cholesterol lowering Powers.

        2. I'm making Momofuku's Ramen broth with them as a flavoring element this weekend. I also process them into powder and use as a secret savory flavor in beefy stews and sauces.

          Or, reconstitute and use in any stir fry. Also, use as one of the mushrooms in a risotto- and reserve the soaking liquid for extra flavor.

          1. Before you reconstitute the dried shitakes, make sure you break off the stems. The stem of the shitake is not edible as it is very tough. Once reconstuted, the can be used in countless recipes however do not expect them to be the same as fresh. No variety of dried mushroom will be the same as a fresh one after it is reconstituted. I like to use dried mushrooms as an addition to homemade mushroom soup. The dried mushrooms have a concentrated flavor you cannot get from fresh mushrooms.

            4 Replies
            1. re: John E.

              I use the stems all the time. They are a bit tough, but sliced very thin they are perfectly palatable to me.

              1. re: visciole

                I use the stems too. I find that, still dried, they are easy to smash up into small pieces that are very useable. In fact, it's my personal preference to break all the pieces up dried and not have to deal with the wet mushroom pieces other than to drain them and put them in whatever.

                However, I agree that the stems of fresh shitakes are usually too tough to bother with.

                1. re: visciole

                  I find it easier to break the stems off and not use them than to sort through the rehydrated mushrooms looking for the stems to slice very thin.

                2. re: John E.

                  Oooohhhhh thanks for posting this. I'm sitting here eating some sauted mushrooms and wondering why the Shitake are sow chewy. I thought there might be a special way to cook them. Just the stems. Seem like such a waste given the price. I think next time I will pop them off and put them in a freezer bag to add to soup stock.

                3. Shiitakes are really healthy for you...they are great in stocks/broths. I recently bought a package of them to make a Korean dish and the stock was made from dried shiitakes, garlic, onion and dried kelp. Here's an article about shiitakes and other exotic mushrooms:
                  http://www.drweil.com/drw/u/QAA400053...