Shiitake Mushrooms
Dried shiitake are dark-capped mushrooms whose flavour concentrates as they dry, gaining a smoky aroma and a deep, savoury umami. Rehydrated they turn soft and chewy, with a meaty texture that holds its shape in a pot.
They are a staple of Asian culinary traditions.
How to use it
Soak them in warm water until pliable, then slice them into ramen, pho and hot pot broths, into stir-fries and noodle dishes, and into stews and risottos, where they absorb the surrounding flavours. They are also steeped in warm liquids for aromatic infusions in traditional recipes. Keep the strained soaking liquid and use it as stock; it carries as much flavour as the mushrooms themselves.
Details
| Ingredients | Dried shiitake mushrooms. |
|---|---|
| Botanical name | Lentinus edodes |
| Sizes | 100g and 200g |
| Storage | Keep in a cool, dry place away from sunlight, sealed in an airtight container once opened. |
Also known as
Shiitake, Black Mushroom, Oak Mushroom, Xiang Gu, Hua Gu, Fragrant Mushroom, Golden Oak Mushroom, Sawtooth Oak Mushroom, Pasania Fungus
Japanese: 椮茸 (Shiitake)
Chinese: 香菇 (Xiang Gu), 花菇 (Hua Gu)
Korean: 표고버섯 (Pyogo Beoseot)
French: Champignon Shiitaké
Spanish: Hongo Shiitake
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