Shiitake is often called a wild mushroom; however it is only found cultivated. The origin of this mushroom is debated. Either the Chinese or the Japanese were first to cultivate shiitake over 1200 years ago. Available fresh in nearly all U. S. markets, there is also a very large demand for the dry form. Dried shiitake caps are dark brown on top, with tan gills underneath. The rim of the dried shiitakes curls down toward the stem. Shiitakes have a meaty flesh and a full bodied, bosky flavor.
Dried Shiitake Mushrooms are superb when used in soups and sauce bases. Chop and mix with bread crumbs for a savory stuffing for grilled vegetables. Add shiitake to soups, stir fry dishes, rice dishes and casseroles.
To Reconstitute Dried Mushrooms
To reconstitute, blanch in boiling water for 2 – 5 minutes or soak 30 minutes in lukewarm water, wine or consommé. If desired, reserve liquid to add flavor to dishes.
Storage of Dried Mushrooms
Store in a cool, dry place
Our Shiitake Mushrooms originated from China.
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