Storage: Store dried shitake mushrooms in an air-tight container or zip top bag in a cool, dry, dark cupboard.
Shelf Life: Dried mushrooms will retain their flavor for at least a year, but likely far longer.
Shitakes are particularly meaty, and they work well in stir-fries, soups, rice salads and side dishes. Dried shiitakes are usually either rehydrated in hot water before use or simmered in soups or stews until tender.
How to Reconstitute Dried Mushrooms The reconstituting water turns into a tremendously flavorful broth that can be used in soups, stews or as the base for a sauce (try it with white fish like
halibut and
black cod!).
They can also be used to add additional flavor to traditional dashi (
how to make dashi at home) or as an umami-rich substitute for bonito when making vegetarian dashi without the dried fish flakes.
Because shiitake stems can take longer to cook than the rest of the mushroom, they are often removed from the mushrooms before sauteeing or stir frying.
Pair shitake mushrooms and shitake mushroom broth with ingredients like seafood, garlic, lemon zest & juice,
yuzu juice, chile peppers, green onions or Japanese bunching onions, daikon radish, tofu, light & dark miso, chicken, pork and green vegetables (broccoli, spinach, asparagus, or
fiddlehead ferns).
Shitake, Cremini & Portabello Mushroom Recipes
Dried Mushroom Recipes & Techniques
