Yutaka Dried Shiitake Mushrooms, 30 g

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Occasionally excellent domestically cultivated fresh shiitakes are sold at my local market. That’s when I strike. Otherwise, I walk right past the fresh shiitakes. Their creamy brown, thin caps don’t appeal. They’re just wimpy. If a recipe calls for fresh ones, like the udon with clams and shiitake (a Japanese take on Italian pasta with clams) or Korean shrimp dumplings, I'd sub rehydrated dried mushroom for the fresh adding a little extra moisture (soaking liquid or water) as needed to mimic the fresh mushroom texture and impact on the dish. Rehydrated shiitake should not be thrown away, but reused as an ingredient in dishes such as miso soup, chikuzenni, and tenshinhan. Storage Viet World Kitchen writes an interesting post where she discusses soaking shiitake mushrooms for hours to produce mushrooms with intense flavor which remain firm and silky for cutting. Do you love fresh shiitakes too? Make sure to explore this roundup of vegan fresh shiitake mushroom recipes. The benefits of soaking dried shiitake mushrooms in cold water for a more extended period yield mushrooms that are flavorful, incredibly firm, and velvety in texture.

Since dried shiitake mushrooms may accumulate dust and debris during their production process, it’s crucial to rinse them briefly with water first. The next step is rehydrating them, done slowly in cold water, ideally around 5 degrees Celsius (41 degrees Fahrenheit). This should be carried out in the refrigerator for 12 to 24 hours.When you soften dried shiitake mushrooms in hot water, you'll notice they don't have the same aroma as they usually do. This may not be the best option since hot water might slightly change the flavor of the mushrooms. Shiitake mushrooms have long been used in traditional Chinese medicine. They’re also part of the medical traditions of Japan, Korea, and Eastern Russia ( 4).

In addition, shiitake mushrooms contain a variety of enzymes that aid digestion and aregoodfor health in general. Substitute for Shiitake Mushroom (Other Types of Mushrooms) In the world of Asian mushrooms, shiitake mushrooms are the go-to for many people. There are many other kinds of mushrooms used but shiitakes are a stalwart, what folks are most interested in using. To make the most of the mushroom, good cooks understand when to use fresh or dried shiitake, how to buy good ones without breaking the bank, how to rehydrate them so they express their fullest flavor, and how to prep them well for recipes. If these issues are fuzzy for you, I hope to help you with the following tips. Fresh vs. Dried Shiitake Mushrooms: What is the difference? Shiitake mushrooms have one of the highest amounts of natural copper, a mineral that supports healthy blood vessels, bones, and immune support. In fact, 1/2 cup of shiitake mushrooms gives you 72 percent of your daily recommended intake (DRI) of this mineral. The mushrooms are also a rich source of selenium, providing 33 percent of your DRI. To prepare whole shiitake mushrooms, making shallow cuts will speed up the cooking process and enable the mushrooms to soak up the seasoned liquid more effectively. All the recipes in this roundup, with the exception of Dried Shiitake Mushroom Broth and Winter Vegetable Miso Soup, were developed by Hannah Kaminsky, and all the beautiful photos are hers. Links to Hannah’s recipes on BittersweetBlog and the use of her photos are by permission.Shiitakes are a favorite mushroom variety in several Asian cuisines, and as you’ll see in the recipes ahead, they’re equally welcome in other types of preparations, like vegan burgers and tacos, where their meaty texture is put to good use. Welbaum GE. (2015). Vegetable Production and Practices. CAB International. p.445. ISBN 978-1-78064-534-6.

Ko JA; Lee BH; Lee JS; Park HJ. (2008). "Effect of UV-B exposure on the concentration of vitamin D2 in sliced shiitake mushroom ( Lentinus edodes) and white button mushroom ( Agaricus bisporus)". J Agric Food Chem. 50 (10): 3671–3674. doi: 10.1021/jf073398s. PMID 18442245.Pegler D. (1975). "The classification of the genus Lentinus Fr. (Basidiomycota)". Kavaka. 3: 11–20. The antimicrobial effects and immune system-boosting properties of these mushrooms make them ideal for digestion. Eating small to moderate amounts of these mushrooms may balance the bacterial balance in your gut, improve digestion (thanks to the dietary fiber levels) and even increase the uptake efficiency of nutrients like iron and calcium. Boost Overall Energy Shiitake skin dermatitis feels itchy and uncomfortable, but it typically disappears in one to two weeks. Cooking the shiitake mushrooms avoids this reaction but may reduce the health benefits from lentinan. How to Use Shiitake Mushrooms

Berkeley MJ. (1877). "Enumeration of the fungi collected during the Expedition of H.M.S. 'Challenger', 1874–75. (Third notice)". Botanical Journal of the Linnean Society. 16 (89): 38–54. doi: 10.1111/j.1095-8339.1877.tb00170.x. Another good reason for buying dried shiitake is that they last for many months, sometimes years! You can keep them in a dry, cool place either in an airtight container or sealed bag, and it will keep just as new. The first distinction lies in the “umami” factor. Dried shiitake mushrooms deliver a depth of flavor, thanks to a glutamic acid content 15 times higher than that found in fresh shiitake. Dried ones also feature guanylic acid, rarely found in fresh shiitake, further accentuating their rich taste.

Shiitake mushrooms are the third-most popular mushroom in the world, after oyster and white button. You can sometimes find them in supermarkets, but you may need to look in farmers markets or specialty grocers. You can also buy shiitake mushrooms in dried form. The earliest written record of shiitake cultivation is seen in the Records of Longquan County ( 龍泉縣志) compiled by He Zhan ( 何澹) in 1209 during the Song dynasty in China. [8] The 185-word description of shiitake cultivation from that literature was later cross-referenced many times and eventually adapted in a book by a Japanese horticulturist Satō Chūryō ( 佐藤中陵) in 1796, the first book on shiitake cultivation in Japan. [9]