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Dried Shitaakes - Lots of 'Em!

Heatherb Apr 4, 2013 06:43 AM

So I've got like a lifetime supply of dried shitaake mushrooms on hand thanks to a whim purchase at Costco.

What should i do with them? I was thinking maybe getting a little cream and sherry, getting the mushrooms rehydrated and then turning them into soup. Not sure it would work though.

Any other ideas?

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  1. coll RE: Heatherb Apr 4, 2013 06:46 AM

    I probably have even more than you, and can see using them all up eventually, sooner than later. When I make something that calls for mushrooms, I think dried first. I put them in stroganoff, stews, casseroles, whatever. I always rehyrate with sherry but that's me. But I use them as an accent, I think I would prefer fresh if it was the main ingredient.

    3 Replies
    1. re: coll
      Heatherb RE: coll Apr 4, 2013 07:49 AM

      I'm intrigued by the idea of rehydrating them with sherry.

      1. re: Heatherb
        coll RE: Heatherb Apr 4, 2013 08:18 AM

        I just cover them in a glass with sherry for 15-20 minutes, then the leftover sherry goes in the pot afterwards. I grew up with Mom putting sherry in everything, so it's a comfort thing with me. People always say there's grit, I've never found that to be true but if you're worried about that just strain through some cheesecloth.

        1. re: coll
          Puffin3 RE: coll Apr 4, 2013 10:30 AM

          One shitaake in a large tumbler of best Port. Fill tumbler with the Port. Remove the mushroom quickly and set aside. Drink the Port. LOL

    2. t
      treb RE: Heatherb Apr 4, 2013 06:50 AM

      Risotto works well with dried.

      1 Reply
      1. re: treb
        Heatherb RE: treb Apr 4, 2013 07:50 AM

        Oooh! And I love making barley risotto. Combine that with rehydrating them with sherry as mentioned below by coll, and ... Oh my.

      2. g
        GilaB RE: Heatherb Apr 4, 2013 07:51 AM

        I always add a bunch of dried shiitakes when making vegetable stock. They add a depth of flavor that it can otherwise lack. Save the stems that you remove before using in other preparations for stock, too.

        1. p
          Puffin3 RE: Heatherb Apr 4, 2013 07:57 AM

          I dry a lot of chanterelles each fall. I've found the best way to keep them is when they are really dried out, probably like the ones you bought whole at Cosco is to put them in a spice grinder and chop them up into small chunks about the size of a dried pea. Then into small zip locks then into the freezer. When I want to add a mushroom flavor to anything it's a handy way. I've found dried mushrooms have a much more intense flavor than fresh so a little goes a long way.

          1. ipsedixit RE: Heatherb Apr 4, 2013 08:00 AM

            Keep them in your pantry (e.g. a cool and dry place).

            If you die before using all of them, bequeath them to your loved ones.

            1. Charles Yu RE: Heatherb Apr 4, 2013 08:08 AM

              Interesting, no one mentioned cooking them the 'Chinese way'?? There must be thousands of recipe on Google!! Just rehydrate and braised them with pork or chicken using soya sauce, oyster sauce, Chinese cooking wine and a few slices of ginger and scallions. Simple and delicious!

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