Dried Organic Shitake Mushrooms

1 -6 lbs
Starting at
$33
Incl Ground S&H
$33.00 to $139.00

Product Information

PRODUCT INFO

Dried shitakes (aka shiitakes), are full of umami and are one of the more flavorful cultivated mushrooms available. They’re most commonly used in Chinese, Japanese, and Asian-Fusion dishes. Reconstituting these mushrooms turns the soaking water into an intensely flavorful broth that can be a wonderful addition to soup bases, or used as a sauce for fish, poultry or meat dishes.

Reconstituted shitakes have a firm, somewhat spongy texture and are hardy enough to stir fry or sauté without breaking into small pieces. The stems take longer to cook and are often removed & discarded or used in slow-cooked dishes.

Dried mushrooms are a great value. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms.

STORAGE

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.

RECIPES & TIPS

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).

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