Table of contents:
Summary
Shiitake mushrooms are a staple in East Asian cuisine, commonly found in households and essential for various dishes such as soups, tofu dishes, and stir-fries. Typically stored and used in dried form, they require soaking before cooking to enhance their flavor. The best places to purchase dried shiitake mushrooms are Asian markets, where they are often fresher and more affordable than those found in supermarkets. When buying, it's important to choose whole mushrooms for quality assessment, particularly those labeled "Flower" or "Hana" for superior taste. The soaking water can also be used to enrich soups and rice dishes. Rehydrated shiitake mushrooms are versatile ingredients suitable for a range of recipes, including seafood, meat dishes, sauces, and soups, making them a valuable addition for those interested in Asian cuisine.Shiitake mushrooms are a staple of East Asian cuisine and are practically always kept in stock in every household. If it is noticed before cooking that they are all out, someone will inevitably have to go out, usually to the nearby supermarket, to get some more. They are used in many soups, tofu dishes, and stir-fries. They are stored and used in dried form. Raw, they don't taste very good, so they are really only used in cooking.
This article is meant to give a brief insight into how to use shiitake mushrooms, which dishes they go especially well with, and where you should buy them.
Where to Buy Dried Shiitake Mushrooms
The best places to get them are, of course, Asian markets or Chinese herbal stores. These are almost always run by Asians and they should know how the mushrooms should taste, how to store them, and where to get the best quality. Shiitake mushrooms from the supermarket are often bland and not a real gain in cooking. Prices at Asian markets are often better, too.
It is generally worth buying a decent amount at once, as the mushrooms are much cheaper that way, plus they keep for several years. Half a kilo should not cost more than 15 to 20 euros. And if you know someone who also loves to cook, especially Asian cuisine, shiitake mushrooms can make a very special gift.
What to Look Out for When Buying
Always buy whole mushrooms, as this is the only way to gauge the quality. Thick mushrooms with white cracks on the cap often have a more intense flavor. Also, the amount in recipes is often listed by caps. Pay attention to names given by the manufacturer. Types like “Flower” and “Hana” indicate that the mushrooms are of especially good quality.
If you’ve bought a large quantity of mushrooms, you can preserve the flavor for a longer time by freezing part of them. This isn’t strictly necessary, but anything exposed to air will naturally lose flavor, which you can prevent this way.
How to Use Shiitake Mushrooms
Shiitake mushrooms must be soaked before use. Since the cap of the mushroom is much more flavorful, it is mainly used. Remove the stem and soak the cap in water for at least 8 hours. This process reactivates the mushroom’s aroma and should never be skipped. Turn the mushrooms over from time to time. Before you take the mushrooms out of the water, make sure to clean them again and remove any possible sand.
The water in which the mushrooms were soaked can also be kept and used. It is excellent for:
- Soups
- Boiled chicken
- Rice
- Dumplings
The rehydrated shiitake mushrooms are best cut into small cubes and added to your dish while cooking. They’re especially good for:
- Fish dishes
- Clams
- Shrimp
- Meat dishes
- Sauces
- Soups
If you’re interested in Asian dishes, check out our Japanese recipes here.
Comments
Hallo! In YouTube videos I often see Shiitake mushrooms that look much larger and plumper than the small, flat mushrooms I get at the regular supermarket. Are there different varieties? On the dried mushrooms at the Asian market, there's often a note: Only eat after cooking, discard soaking water – this totally confused me. These were all Shiitake from China, is that the reason?
Hi Claudi, Shiitake mushrooms of good quality are available dried directly from Korea or Japan. The Chinese ones tend to be smaller and more affordable, as are the varieties from Germany. When the mushrooms are dried and then soaked for 10-30 minutes, the soaking water should be discarded; this is completely normal. I also use dried Shiitake mushrooms for frying! Ideally, you should briefly boil them first, for about 5 minutes, but I usually just soak them and then fry them thoroughly. It's important to make sure you boil or fry dried Shiitake before eating. Best, Matthias :)
Hello! After your reply to Claudi’s question, I’m actually even more unsure now: Can you keep the soaking water or should you rather not? At the top of the article and in many recipes, it actually says to use it. On my pack of dried shiitake, it also says to pour away the soaking water and to make sure the mushrooms don’t come into contact with other foods etc. when raw. That makes me a bit uneasy. Could you help me out with this? Best wishes, Flo