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Cooking guide

Dried shiitake: soak once, use twice.

The softened caps become the ingredient. The carefully strained soaking liquid becomes a deeply savory cooking stock.

Compare dried and fresh

From pantry to pan

Method

  1. Inspect. Discard pieces with moisture damage, pests, mold, or an abnormal odor.
  2. Cover. Soak in water until fully pliable; timing depends on thickness and temperature.
  3. Strain. Filter the liquid through fine mesh, cloth, or a coffee filter to remove grit.
  4. Trim. Remove tough stems and slice the caps.
  5. Cook. Add to soups, ramen, rice, sauces, dumplings, or stir-fries.
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