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Shiitake, Dried
Dried Shiitake are preferred by most Asian cooks because their flavour is more pronounced than when fresh. They reconstitute well by soaking in cold water for 20 minutes or longer. Of the dried shiitake, those with thick black caps and white creases are most prized. The stems of dried shiitake mushrooms are usually discarded or used to flavour stock because they are too tough to eat.