Emily Johnson
Shiitake mushrooms are a staple ingredient in many kitchens, and for good reason. They are versatile, nutritious, and can be used to make a delicious stock. The number of shiitake mushrooms you'll need to make a stock depends on whether you're using fresh or dried mushrooms. Dried shiitake mushrooms are more commonly used for stock as they have a more intense flavour profile. A good rule of thumb is to use 6 to 10 dried shiitake mushrooms for 1 litre of stock. If you're using fresh mushrooms, you'll need about 1 pound for 2 quarts of water.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Fresh or dried shiitake mushrooms |
| Quantity of mushrooms | 6-10 dried shiitake mushrooms for 1 litre of stock |
| Quantity of mushrooms | 1 lb fresh mushrooms or 2 cups dried shiitake mushrooms for 2 quarts of water |
| Quantity of mushrooms | 3 dried shiitake mushrooms for 2 cups of water |
| Soaking time | Overnight for best results, or 15 minutes in warm water if short on time |
| Other ingredients | Water, dried anchovies, kombu, onion scraps, veggie scraps, garlic |
| Stock type | Full-bodied, light, diluted, concentrated |
Explore related products
What You'll Learn
Fresh vs dried shiitake mushrooms
Shiitake mushrooms are a versatile ingredient used in stocks, soups, and stir-fries. They can be used fresh or dried, but there are some differences to note between the two forms.
Firstly, dried shiitake mushrooms are more commonly used for stock due to their intense umami flavour. This is because the drying and rehydrating process produces guanylic acid, which is responsible for the umami taste. Fresh shiitake mushrooms have a much lower amount of guanylic acid, resulting in a less deep flavour. Therefore, if the primary purpose of buying shiitake mushrooms is to make stock, dried mushrooms are the best choice. To prepare dried shiitake mushrooms for stock, simply rinse them off and soak them in water. For the best results, use cold water overnight, but warm or hot water can be used if you are short on time. The longer the mushrooms soak, the more flavourful the stock will be.
On the other hand, fresh shiitake mushrooms are softer and quicker to cook, making them a good option for stir-fries and other dishes where they are the star ingredient. They can also be used for stock, but the flavour will be lighter and less intense than that of dried mushrooms. To make fresh shiitake mushroom stock, collect the stems of the mushrooms and simmer them in a pot for 30 minutes to 3 hours. The longer the simmering time, the stronger the stock will be. If a stronger flavour is desired, the stems can be dried before using them to make the stock.
In terms of availability and storage, dried shiitake mushrooms are more commonly found in stores, especially Asian grocers, and can be easily stored in an airtight container in a cool, dry place or the refrigerator for months or even years. Fresh shiitake mushrooms, on the other hand, may be harder to source and will need to be used or frozen within a shorter timeframe.
When using shiitake mushrooms for stock, it is important to note that fresh and dried mushrooms are not interchangeable due to their differing textures and flavours. The general ratio for mushroom stock is 1 lb of fresh mushrooms or 2 cups of dried shiitake mushrooms to 2 quarts of water. However, this can be adjusted to personal preference and the desired strength of the stock.
Magic Mushrooms: Why Are They Banned?
You may want to see also
How much stock can you make?
The amount of stock you can make depends on the type of mushrooms you use, whether fresh or dried, and how much water you use.
If you're using dried shiitake mushrooms, you can make a litre of stock with about 6 to 10 mushrooms. The more mushrooms you use, the stronger the stock will be. You can also use the leftover mushrooms in your recipes. For example, you can squeeze out the excess water and use them in a stir-fry.
If you're using fresh shiitake mushrooms, you can collect the stems and throw them in a pot. The more stems you use, the stronger the stock will be. You can also dry the stems before using them to make the flavour more pronounced.
For dried mushrooms, the ratio of mushrooms to water is 2 cups of dried shiitake to 2 quarts of water. For fresh mushrooms, the ratio is 1 lb of fresh mushrooms to 2 quarts of water.
You can also make a concentrated stock by soaking 3 dried shiitake mushrooms in 2 cups of cold water. This will yield a smaller amount of stock, but it will be more flavourful.
Overall, the amount of stock you can make depends on the type of mushrooms you use and the desired concentration of the stock.
Blewit Mushrooms: A Psychedelic Trip?
You may want to see also
Using stems
To make a stock, simply throw a handful of fresh stems into a pot and simmer for 30 minutes to 3 hours. The longer you simmer the stems, the more flavour you will extract. After simmering, remove the stems and squeeze the juice out. The more stems you use, the stronger the stock will be.
You can also use dried shiitake mushrooms to make stock. Soak the mushrooms in water, preferably cold water overnight, or use warm water if you are short on time. The flavour will be less pronounced if you use hot water. You can also make a quick stock by steeping dried shiitake mushrooms in boiling water for half an hour before draining and using the liquid.
After soaking, squeeze the excess water out of the mushrooms and use them in other recipes. You can also slice the caps and return them to the broth. The stems can be cut and used in the same way as fresh shiitake mushrooms.
Growing Mushrooms: Spawn Quantity for a Quart
You may want to see also
Explore related products
How long to soak/simmer?
The time it takes to soak and simmer shiitake mushrooms for stock varies depending on the type of mushrooms used and the desired result.
Soaking
Shiitake mushrooms can be purchased dried or fresh. Dried shiitake mushrooms need to be soaked in water before use. The length of time they need to be soaked depends on the desired texture and flavour intensity. For a deeper flavour and more luxurious texture, it is recommended to soak dried shiitake mushrooms in water for at least 6 hours, and up to 24 hours. Some recipes suggest a minimum of 8 hours, while others suggest 3 to 4 hours. If you are short on time, you can soak the mushrooms in warm water, although the flavour will be less pronounced. Soaking in hot water can result in chewy and tough mushrooms.
Fresh shiitake mushrooms do not need to be soaked before use, although some recipes suggest collecting fresh stems and simmering them for 30 minutes to 3 hours to create a lighter stock.
Simmering
After soaking, the mushrooms can be simmered to create a full-bodied stock. The stock should be brought to a boil and then simmered for at least 30 minutes, and up to 2 hours. The longer the simmering time, the more intense the flavour of the stock will be.
Overall, the process of making shiitake mushroom stock can be relatively quick, with some recipes suggesting a total preparation time of under 5 minutes of hands-on work. However, for the best results, it is recommended to allow the mushrooms to soak for an extended period, preferably overnight.
Mushroom Duxelles: A Culinary Classic Explained
You may want to see also
Storing your stock
Once you've made your shiitake mushroom stock, you can store it in the fridge for up to four days. For longer storage, you can freeze it in an airtight container or pour it into ice cube trays and freeze. This way, you can easily add a few cubes to your recipes as needed. If you're storing fresh mushrooms, it's best to avoid adding any moisture as this can cause them to become slimy and mouldy. Instead, place them in a paper bag lined with a paper towel to absorb any moisture and prevent discolouration. You can also store them in a zip-top bag in the freezer.
If you're using fresh shiitake mushrooms, it's best to use them within a few days as they have a short shelf life. When cleaning and storing fresh mushrooms, you can snip off the stems and put them in a reusable bag in the fridge until you're ready to make your stock. The stems can be used to make a lighter stock by simmering them in a pot of water for 30 minutes to 3 hours. You can also dry the stems before using them to make the flavour more concentrated.
Dried shiitake mushrooms are a great option for making stock and can be stored for longer periods. They have a stronger umami flavour than fresh shiitake due to the presence of guanylic acid. To use dried shiitake, rinse them off and soak them in water, preferably overnight or for a few hours if you're in a hurry. Avoid using hot water as this will reduce the flavour. Use about 6-10 mushrooms per litre of stock and look for thicker ones when purchasing.
Overall, whether you're using fresh or dried shiitake mushrooms, storing your stock properly will ensure that you can enjoy it for longer and add a delicious umami boost to your recipes.
Tasty Tava Mushroom: A Quick, Easy Treat
You may want to see also
Frequently asked questions
You will need 6-10 dried shiitake mushrooms for a litre of stock.
For a litre of stock, you will need 4 cups of water.
Soak the mushrooms in cold water overnight for the best results. If you are in a hurry, you can soak them in warm water for 15 minutes or until softened.
Yes, you can use fresh shiitake mushrooms for stock. However, dried shiitake mushrooms are preferred as they have a more intense flavour and are better able to impart the desired umami taste.
Yes, you can use the shiitake mushrooms in other recipes after making stock. However, they will have less flavour as most of it would have been imparted to the stock.
