Sarah Brown
Drying shiitake mushrooms is a great way to preserve them for later use. Dried shiitake mushrooms have a more concentrated earthy, woody, umami flavour than fresh ones and are chewy, silky, and meatier. They are also a great source of vitamin D, especially after being exposed to the sun. The process of drying shiitake mushrooms is simple and can be done at home without any special equipment.
Drying Shiitake Mushrooms
| Characteristics | Values |
|---|---|
| Equipment | Container with good airflow (mesh colander or baking rack set on a baking sheet) |
| Preparation | Wipe mushrooms with a damp cloth, do not wash under running water |
| Drying Time | 7-10 days |
| Drying Location | Well-ventilated area, preferably with sunlight |
| Storage | Airtight container, can be stored for up to 1-2 years |
| Rehydration Time | Soak in water for at least 6 hours or up to 24 hours for best results |
| Sunlight | Expose dried mushrooms to sunlight for 6-8 hours to increase vitamin D content |
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What You'll Learn
Air drying shiitake mushrooms
Preparation:
Start with fresh shiitake mushrooms. Wipe them clean with a damp cloth, but do not wash them under running water. Cut the stems of the mushrooms and brush off any remaining dust and dirt.
Air-drying:
Place the cleaned mushrooms in a container that allows for good airflow, such as a mesh colander or a baking rack set on a baking sheet. Do not overcrowd the mushrooms. Place the container in a well-ventilated area, preferably with access to direct sunlight. Sunlight exposure will increase the vitamin D content of the dried mushrooms.
Drying Time:
Leave the mushrooms to air dry for 7-10 days. The drying time may vary depending on humidity levels and the size of the mushrooms. You will know they are ready when they feel dry to the touch and do not give when squeezed.
Storage:
Once the mushrooms are completely dry, transfer them to an airtight glass container. They can be stored in a cool, dry place for up to a year or even longer.
Air-drying shiitake mushrooms is an easy and effective way to preserve them for later use. By following these steps, you can enjoy the convenience of having dried shiitake mushrooms ready whenever you need them for cooking or adding to your recipes.
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Oven-drying shiitake mushrooms
Preparation:
Start with fresh shiitake mushrooms and cut the stems. Wipe the mushrooms clean with a lightly dampened towel. Do not wash them under running water. It is important to ensure that the mushrooms are not past their prime, as this method will not work with mushrooms that are no longer fresh.
Slicing:
Slice the mushrooms into pieces of similar size. A recommended thickness is 1/8 to 1/4 inch. Thicker slices will take longer to dry, so consider the drying time when cutting the mushrooms.
Removing Moisture:
Before placing the mushrooms in the oven, it is crucial to remove as much surface moisture as possible. Spread the sliced mushrooms on a clean dish towel and loosely roll it up. Gently squeeze the towel to absorb any excess moisture from the mushrooms. Ensure that the mushrooms are dry before placing them in the oven, as wet mushrooms will steam instead of dehydrating.
Oven Setup:
Preheat your oven to a low temperature. The recommended temperature varies, with suggestions ranging from 150°F (65°C) to 175°F (80°C). Place a baking rack over a baking sheet or use an oven-proof plate. Arrange the mushrooms on the baking sheet or plate, ensuring that none of the pieces overlap or touch each other.
Drying Process:
Place the mushrooms in the preheated oven and leave them for about one hour. Then, remove the mushrooms from the oven and flip them over. Return them to the oven for another hour. After this, take the mushrooms out of the oven and let them cool. The cooling-off period is essential, as it allows the mushrooms to crisp up further.
Final Checks:
Once the mushrooms have cooled, check if they are completely dry. They should feel dry to the touch and not give at all when squeezed. If they are not fully dry, return them to the oven for another 30 minutes, continuing to check their dryness every half hour.
Storage:
Once the mushrooms are completely dry, transfer them to glass jars or airtight containers. Seal the containers tightly and store them in a cool, dry place away from direct light and heat. Properly dried and stored shiitake mushrooms can last for up to one to two years.
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Buying dried shiitake mushrooms
Dried shiitake mushrooms are available at Asian grocery stores, mainstream supermarkets, and online. When buying dried shiitake mushrooms, there are a few things to keep in mind. Firstly, dried shiitake mushrooms have a more concentrated earthy, woody, and umami flavour compared to fresh shiitake mushrooms, which have a silky, creamy, and delicate flavour. Therefore, they are not interchangeable in recipes.
Secondly, when purchasing dried shiitake mushrooms, it is recommended to choose a mid to high-priced package to ensure quality. Wei-Chuan is a good brand that offers a combination of thick-capped and smaller, thinner mushrooms at a mid-range level. You can find dried shiitake mushrooms at a variety of price ranges, and they can be purchased from domestic shiitake producers or Asian markets. The mushrooms from Asian markets often come from China, and they typically offer a deeper flavour with thick caps. It is recommended to pay around $15 to $20 per pound for medium to large dried shiitake mushrooms.
Thirdly, when buying dried shiitake mushrooms, consider the intended use. If dried shiitake mushrooms will play a minor role in a recipe, mainstream supermarket options may suffice. However, if a strong shiitake presence is desired, it is better to shop at East or Southeast Asian markets, such as H Mart, Ranch 99, Uwajimaya, or Shun Fat, as they offer the best prices and selection.
Lastly, when purchasing dried shiitake mushrooms, consider the weight and measurement of the product. While some recipes may provide a rough count of dried mushrooms, using a weight measurement ensures more accurate flavour results, just as one would weigh meat for a recipe. Additionally, dried shiitake mushrooms should be stored in airtight containers with a silica packet to remove moisture and maintain their quality.
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Storing dried shiitake mushrooms
Once your shiitake mushrooms are fully dried, they can be stored in an airtight container in a cool, dry place. They should keep for up to a year, although some sources claim they can last for up to two years.
To prepare your mushrooms for storage, brush off any remaining dirt and dust. You can also expose your dried mushrooms to sunlight for six to eight hours before storing them. This will increase their vitamin D content, which is beneficial if you are consuming dried mushrooms during the winter months when you may be spending less time outdoors.
Make sure your mushrooms are completely dry before sealing them away. If there is any remaining moisture, you can include a silica packet in the container to absorb it.
When you are ready to use your dried shiitake mushrooms, you can rehydrate them by soaking them in water. For the best flavour and texture, it is recommended to soak them for at least six hours or even overnight.
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Rehydrating dried shiitake mushrooms
Dried shiitake mushrooms have a more concentrated earthy, woody, and umami flavour than fresh ones. They are chewier and meatier than fresh mushrooms. While dried shiitake mushrooms are great for adding flavour to liquid, their texture is not ideal for toppings.
To rehydrate dried shiitake mushrooms, start by gently rinsing them with cold water. Place the mushrooms in a bowl and cover them with warm water. The water temperature should be similar to bathwater. You can also use room temperature water, but warm water will reduce the soaking time. If you want to use the mushrooms for their flavour, you can also soak them in cold water for a few hours. Using hot water will cause the flavour to leave the mushrooms and make them chewy and tough.
The mushrooms should be fully submerged, so place a small plate, lid, or another item on top of the bowl to keep them from floating. Soak the mushrooms for 20 to 30 minutes or until softened. The exact soaking time will depend on the thickness of the caps and how long you plan to soak them. For the best results, soak the mushrooms overnight or for at least 6 hours. The longer you soak them, the more flavourful and luxurious the texture will be.
After soaking, the mushrooms will keep well in the fridge for about a week. You can also freeze them, but it is best to freeze them uncut so you can use them for various purposes. Don't forget to save the soaking liquid! It is full of umami and nutrition and can be used to enhance the flavour of soups, braising liquids, or stir-fries.
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Frequently asked questions
Air drying is the best way to dry shiitake mushrooms. Place them in an open container with good airflow, in a well-ventilated area, and leave them to dry for about a week.
It takes 2 to 3 hours to dry shiitake mushrooms in an oven. Preheat the oven to 170°F, place the mushrooms on a drying rack, and prop open the oven door to vent steam.
Wipe the mushrooms clean with a damp towel. Do not wash them under running water. Cut the stems and brush off any remaining dirt.
The mushrooms should feel like light rocks and not give at all when squeezed. They should also be completely dry to the touch.
Drying shiitake mushrooms allows them to be stored and used for a longer period of time. They can also be exposed to sunlight to increase their vitamin D content.
