Laura Smith
Dried shiitake mushrooms are a staple in Chinese cooking and other Asian cuisines. They are used to add an intense umami flavour and fragrance to soups, stews, stir-fries, braised dishes, and more. The process of dehydration breaks down the cells and causes enzymes to activate, enhancing the flavour. The soaking liquid can also be used to add a rich mushroom flavour to soups and sauces. To rehydrate dried shiitake mushrooms, it is recommended to use cold water for the best flavour retention, although this process can take up to 24 hours. If you are short on time, you can use hot water, but this will affect the flavour and texture of the mushrooms.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Dried shiitake |
| Mushroom characteristics | Thick curved caps with cracks |
| Water temperature | Room temperature, cold or warm |
| Soaking time | 15 minutes to 24 hours |
| Soaking container | Large bowl or container |
| Mushroom placement | Stem-side down, caps facing up |
| Additional items | Plate or cover to keep mushrooms submerged |
| Rehydration temperature | Less than 10°C |
| Rehydration time | 5-24 hours |
| Storage | Refrigerator |
| Use of stems | Cut off or chop for cooking |
| Soaking liquid | Can be used for cooking |
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What You'll Learn
How long to soak dried shiitake mushrooms
Dried shiitake mushrooms are used in Chinese cooking and other Asian cuisines to add an intense umami flavour and fragrance to soups, stews, stir-fries, braised dishes, and more. The mushrooms should be rehydrated in water, with enough water to cover them completely. The soaking time varies depending on the desired texture and intensity of flavour.
For a quick soak, dried shiitake mushrooms can be soaked in hot water for as little as 15 to 30 minutes. However, this will affect the flavour and texture of the mushrooms, resulting in a less aromatic and chewy product.
For a deeper flavour and more luxurious texture, it is recommended to rehydrate the mushrooms in room-temperature or cold water for at least 6 hours, with some sources recommending up to 24 hours. The longer soaking time allows the mushrooms to absorb more water, resulting in a spongier texture, and the cold temperature helps to retain the mushrooms' flavour.
To reduce the soaking time, the stems can be removed before soaking, as the caps will absorb water more quickly without them. Additionally, the mushrooms can be cut into smaller pieces to increase the surface area and speed up rehydration.
Once the mushrooms have been soaked, the stems should be removed as they are too tough to eat, even after rehydration. The soaking liquid can be saved and used to add flavour to soups, sauces, or other dishes. The rehydrated mushrooms can be stored in the fridge for up to a week or frozen for later use.
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How to rehydrate dried shiitake mushrooms
Dried shiitake mushrooms are used in Chinese cooking and other Asian cuisines to add an intense umami flavour and fragrance to soups, stews, stir-fries, braised dishes, and more. The flavour and fragrance from dried shiitakes is much stronger than from fresh mushrooms.
- Cleaning: Rinse the dried shiitake mushrooms quickly in cold water to remove any dust. You can also use a brush to scrub off any dust. Discard the water from the first rinsing.
- Soaking: Place the cleaned shiitake mushrooms in a bowl or container and cover them with room-temperature or cold water. The mushrooms should be completely submerged in the water. If necessary, place a small plate or lid on top of the mushrooms to keep them submerged. Let the mushrooms soak for at least 6 hours or overnight. For the best flavour and texture, avoid using hot water, as this can make the mushrooms chewy and affect their flavour.
- Storing: Once the mushrooms are rehydrated, you can store them in the fridge for up to a week. You can also freeze them, either whole or sliced, for later use.
- Using the Soaking Liquid: The liquid left over from soaking the mushrooms is full of umami flavour and nutrients. You can use this liquid to enhance the flavour of soups, sauces, or stews. Be sure to strain the liquid through a tea strainer or cheesecloth to remove any fine dust or particles. You can also freeze the liquid for later use.
- Speeding Up the Process: If you are in a hurry, you can speed up the rehydration process by cutting off the stems of the mushrooms before soaking. The mushrooms will absorb water more quickly through the cut surface. You can also use warm water or hot water to soak the mushrooms for 15 to 30 minutes, but this may affect their flavour and texture.
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How to prepare dried shiitake mushrooms for soaking
Dried shiitake mushrooms are used in Chinese cooking and other Asian cuisines to add an intense umami flavour and fragrance to soups, stews, stir-fries, braised dishes, and more. The flavour and fragrance from dried shiitake mushrooms are much stronger than those of fresh mushrooms. The mushrooms have a meaty, smoky flavour that you just don't get from fresh mushrooms.
- Cleaning: Rinse the dried shiitake mushrooms quickly in cold water to remove any dust. You can also use a brush to scrub off any dust remaining on the shiitake. Discard the water from the first rinsing.
- Soaking: Place the cleaned shiitake mushrooms in a large bowl or container and fill it with room-temperature water. The water level should be high enough to fully submerge the mushrooms. Cover the bowl with plastic wrap or a plate to prevent the shiitake from floating above the water.
- Rehydration: Place the bowl in the refrigerator for at least 6-8 hours or overnight to allow the shiitake mushrooms to rehydrate and release their flavour. For the best results, rehydrate the mushrooms in cold water for at least 6 hours or up to 24 hours. The longer soaking time will result in deeper flavour and more luxurious texture.
- Straining: After rehydration, strain the shiitake mushrooms using a sieve or strainer to separate any remaining grit from the pure mushroom liquid.
- Storage: The rehydrated shiitake mushrooms can be stored in the refrigerator for up to a week. You can also freeze the rehydrated mushrooms, either whole or sliced, for later use.
- Soaking Liquid: The liquid used for soaking the shiitake mushrooms is full of umami flavour and nutrients. Be sure to save this liquid and store it in the freezer for later use. It can be added to soups, stews, or sauces to boost their flavour.
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The best water temperature for soaking shiitake mushrooms
If you are in a hurry, you can pour hot water over the mushrooms and soak them for 20 minutes. However, this method produces chewy mushrooms and is not recommended for the best texture and taste.
For the best flavour and texture, it is recommended to rehydrate dried shiitake mushrooms in cold water for at least 6 hours, or even up to 24 hours. The ideal water temperature for this longer soak is between 0°C and 10°C, which will produce the most umami taste. This is because the enzymes that reduce guanylate, an umami component unique to dried shiitake, are activated at temperatures between 10°C and 40°C.
To speed up the rehydration process, you can cut off the stems or cut the mushrooms into smaller pieces. The mushrooms absorb water from the cut surface in the centre, so this will reduce the overall soaking time.
After the initial cold water soak, you can further increase the umami flavour by heating the mushrooms and the soaking water to 75°C, then leaving it for 10 minutes. This activates the enzymes that increase guanylate, thereby maximising the umami flavour. Finally, bring the mushrooms and water to a boil to deactivate the enzyme that reduces guanylate, preserving the maximum umami flavour.
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What to do with the shiitake mushroom soaking liquid
The liquid used for soaking shiitake mushrooms is full of umami and nutrition. It can be frozen for later use or added to stocks, soups, stews, bolognese, sauces, or braising liquids. It can also be used as a vegetarian/vegan substitute for chicken stock in recipes.
To get the most umami flavor out of the soaking water, it is important to rehydrate the mushrooms at a low temperature. Enzymes that reduce guanylate, an umami component unique to dried shiitake, are activated at temperatures between 10 and 40°C. Therefore, the mushrooms should be soaked in water at a low temperature of 10°C or lower in a refrigerator overnight.
Before using the soaking water in a recipe, it is recommended to strain it to remove any fine dust or particles, resulting in a clearer and cleaner taste. If the mushroom-soaking water is going to be used as a broth, it is best to scoop off the top to avoid the residue that falls off the mushrooms during rehydration.
Additionally, the cut mushroom stems can be added to the soaking water to further enhance the flavor. They can be sealed in a plastic bag and frozen until needed.
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Frequently asked questions
The soaking time depends on the desired texture and flavour. For a quick soak, 15 to 30 minutes in warm water will do the trick. For a deeper flavour and more luxurious texture, it is recommended to soak the mushrooms for at least 6 hours or overnight.
Cold water is the best option for retaining the flavour of the mushrooms. Warm or hot water will affect the mushrooms' flavour and texture.
The amount of water should be just enough to submerge the mushrooms completely. If you use too much water, you can use the excess as a broth.
A large bowl or container that is big enough to submerge all the mushrooms and hold the soaking liquid.
