Description
Most dried mushrooms want warm water. Shiitake do better cold and slow – overnight in the fridge draws out a clearer, sweeter flavor, where hot water pulls something harsher. The dried mushroom is its own thing, deeper and smokier than the fresh one.
Keep the soaking water. With a piece of kombu it's the base of a vegetarian dashi, and on its own it's good stock. Cut the stems off before cooking since they stay woody, but put them in the stockpot rather than the bin. Good in ramen, hot pot, stir-fries, braises, and fried rice.
Ingredients
Dried shiitake mushrooms.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed in a dry place. Dried mushrooms keep well but take on moisture easily.
