Emily Johnson
Dried shiitake mushrooms are a popular ingredient in Asian cooking, particularly in Chinese and Japanese cuisine. They are known for their intense, earthy, and meaty flavour and are often used in soups, stir-fries, and steamed dishes. Dried shiitake mushrooms have a longer shelf life than fresh shiitake mushrooms and can be easily rehydrated before use, making them a convenient and flavourful addition to various recipes. They are also believed to have several health benefits, including immune-boosting properties, cancer-fighting potential, and improved heart health due to their ability to reduce cholesterol and blood fat levels. With their rich flavour and potential health advantages, dried shiitake mushrooms are a valuable ingredient to have in any pantry.
| Characteristics | Values |
|---|---|
| Flavour | Intense, earthy, meaty, silky, creamy, delicate, rich, deep, umami |
| Use | Soups, braises, steamed dishes, stir-fry, broth, sauces, curries, stocks |
| Health Benefits | Boosts immune system, prevents cancer, reduces cholesterol, antioxidant, improves bone health, maintains healthy blood vessels, improves heart health |
| Source | China, Japan, the United States, Korea, Brazil |
| Price | $5 per ounce, $15-20 per pound |
| Storage | Store in airtight containers in a cool, dry place or the refrigerator |
| Rehydration | Place in hot water for 15-20 minutes, or longer |
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What You'll Learn
Health Benefits
Dried shiitake mushrooms have been used in traditional Chinese medicine and are also part of the medical traditions of Japan, Korea, and Eastern Russia. They are believed to boost health and longevity, as well as improve circulation.
Shiitake mushrooms are a good source of B vitamins and have antibacterial, antiviral, and antifungal properties. They are also effective at reducing blood fat, which is important for maintaining cardiovascular health. High levels of blood fat can lead to fat buildup in arteries, increasing the risk of heart disease. Shiitake mushrooms have been shown to lower blood fat in animals by up to 55%, making them a valuable food for promoting heart health and preventing fat accumulation in blood vessels. They also contain potent antioxidants that protect against the oxidation of LDL cholesterol, a process that makes cholesterol more harmful and likely to cause artery blockages.
Shiitake mushrooms are a good source of eight essential amino acids, which are necessary for forming proteins in our bodies. They also contain polysaccharides, terpenoids, sterols, and lipids, some of which have immune-boosting, cholesterol-lowering, and anticancer effects. A 2015 study showed that consuming shiitake mushrooms daily improved human immunity in healthy young adults. The study found improved cell proliferation and activation, as well as increased sIgA production, which inhibits inflammation in mucous membranes and protects immunoglobulin.
In addition, shiitake mushrooms may help improve gut health by supporting the integrity of the gut barrier, which protects the body from harmful pathogens and toxins. They may also help prevent infections and improve the body's response to vaccines by helping the immune system produce more antibodies and activate immune cells more effectively.
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Culinary Uses
Dried shiitake mushrooms are a versatile ingredient used in East Asian cuisines. They are known for their intense, earthy, and deeply savory flavour with a hint of smokiness, as well as their chewy, silky, and meaty texture.
Dried shiitake mushrooms are commonly used in Chinese, Japanese, and other Asian cuisines to add a boost of umami flavour and fragrance to various dishes. They are especially popular in soups, stews, stir-fries, braised dishes, and simmered meals.
Rehydration
Before using dried shiitake mushrooms in cooking, they need to be rehydrated. This is done by soaking them in water, preferably at room temperature or cold water, for at least 6 hours but ideally overnight. Boiling water can be used in a hurry, but it may affect the flavour and texture. The ratio is about 1 cup of water for every 4 medium caps or 3 large caps. The mushrooms should be submerged, and the soaking liquid should be retained as it is flavourful and nutrient-rich, perfect for use in stocks, soups, sauces, or as a vegan dashi.
Cooking Techniques
Rehydrated shiitake mushrooms can be cooked in various ways, including sautéing, roasting, or simmering. Sautéing is a quick and simple method that results in buttery, meaty, and caramelized mushrooms with crispy edges and a rich umami flavour. Roasting produces a slightly crispy texture with intense flavour and a concentrated smokiness. Simmering yields soft and tender mushrooms infused with broth-like goodness, ideal for ramen or stews.
Dish Ideas
Dried shiitake mushrooms are a great addition to soups, such as chicken and sweetcorn soup, or vegetable ramen. They can also be used in stir-fries, adding a savoury boost to the dish. For a unique twist, try making crispy shiitake bacon or using them in braised dishes like Beef Sukiyaki.
Dried shiitake mushrooms are a versatile and flavourful ingredient that can enhance the taste and texture of a wide range of dishes. With their intense umami flavour and meaty texture, they are a popular choice for home cooks and professional chefs alike.
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History
Dried shiitake mushrooms have a rich history in Japan, dating back to the 9th century. The practice of consuming dried shiitake mushrooms was introduced by Kobo Daishi, who brought it to the country from China. Interestingly, in ancient China, it was recognized that drying fresh shiitake mushrooms not only preserved them but also enhanced their flavour and nutrient content.
Shiitake mushrooms, botanically known as Lentinula edodes, are native to East Asia and have been cultivated for culinary and medicinal purposes since ancient times. They grow naturally on the decaying wood of deciduous trees, particularly the shii tree, a species of Castanopsis native to Japan, from which the fungus gets its name. The word "shiitake" is derived from the combination of the Japanese kanji for "tsuburajii" (椎), referring to the shii tree, and "take" (茸), meaning "mushroom".
The earliest written record of shiitake cultivation is found in the Records of Longquan County, compiled by He Zhan in 1209 during the Song dynasty in China. This description of shiitake cultivation was later adapted by a Japanese horticulturist, Satō Chūryō, in the first book on shiitake cultivation in Japan, published in 1796. The Japanese traditionally cultivated shiitake by cutting shii trees with axes and placing the logs near trees already growing shiitake or containing shiitake spores.
The Edo period (1603-1867) marked a significant era in the history of dried shiitake mushrooms in Japan, with the advent of artificial cultivation methods that boosted production. Around 1970, food manufacturers began developing high-quality fungus varieties, and the popularization of mycorrhizal cultivation further enhanced shiitake production, making it more accessible to the public.
Over the centuries, the methods of cultivating shiitake mushrooms in Japan have remained largely unchanged, and these techniques have been adopted worldwide. Today, shiitake mushrooms are one of the most commercially cultivated types of mushrooms globally, valued for their culinary and medicinal properties.
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Where to Buy
Dried shiitake mushrooms are available at a variety of online and in-store retailers. For in-store purchases, Whole Foods Market offers dried whole shiitake mushrooms, which can be added to your shopping list on their website.
For online shopping, Amazon offers Mushroom House dried shiitake mushrooms, which are 3-5 cm in size and come in 1-pound bags. ONETANG Natural Dried Shiitake Mushrooms, also available on Amazon, are premium AAA-grade mushrooms that are extra dry and suitable for soups, sauces, pasta, and risotto.
Additionally, you can explore options from specialty retailers such as Eden Foods, which offers hand-picked, slowly dried shiitake mushrooms known as 'donko', the finest grade with a distinct flavor. Another option is Woon Kitchen, which describes dried shiitake mushrooms as a "pantry must-have" and suggests using them in a variety of cuisines beyond traditional Chinese cooking.
When purchasing dried shiitake mushrooms, it's important to read the product details, ingredients, and instructions for preparation and usage.
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How to Store
Dried shiitake mushrooms can be stored in a cool, dry, and dark place, away from direct sunlight. If you plan on storing them in a cabinet, ensure the cabinet is both dark and cool. They should be kept in an airtight container, such as a glass or plastic container with a tight-fitting lid, or a resealable plastic bag with the air squeezed out.
If you live in a humid climate, you can use oxygen-absorbing packets in your resealable bags or jars. These packets contain iron powder that absorbs oxygen, preventing food from spoiling.
Dried shiitake mushrooms can also be stored in the refrigerator or freezer, which will maximise their shelf life. If stored in a cool place, dried mushrooms can last for six to twelve months. If you plan on storing them for more than six months, it is recommended to use a hard container in your freezer.
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Frequently asked questions
Dried shiitake mushrooms are a staple in Asian cooking, particularly in Chinese and Japanese cuisine. They are made by drying the Lentinula edodes mushroom, which is native to Japan, Korea, and China.
Dried shiitake mushrooms have a rich, earthy, and meaty flavour. They are known for their intense umami taste, which is more concentrated than that of fresh shiitake mushrooms.
Shiitake mushrooms are a great source of vitamin D and contain eight essential amino acids. They also provide health benefits such as improved heart health, reduced cholesterol, antioxidant effects, immune system boosting, and cancer prevention.
You can buy dried shiitake mushrooms from Asian grocery stores or speciality grocers. Look for thick curved caps with white or dark cracks, often described as "flower" shiitake.
