Dried shiitake caps are dark brown on top, with tan gills underneath. The rim of the dried shiitakes curls down toward the stem. Shiitakes have a meaty flesh and a full bodied, bosky flavor.
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Shiitake (Lentinus Edodes) is often called a wild mushroom; however it is only found cultivated. The origin of this mushroom is debated. Either the Chinese or the Japanese were the first to cultivate shiitake over 1200 years ago. Dried shiitake caps are dark brown on top, with tan gills underneath. The rim of the dried shiitakes curls down toward the stem. Shiitakes have a meaty flesh and a full bodied, bosky flavor. Shiitakes may also be referred to as Chinese black mushrooms or forest mushrooms.
common names for Shiitake mushrooms: Japanese mushroom, Black Forest mushroom, golden oak mushroom, oakwood mushroom.
Shiitake mushrooms are traditionally added to miso soup. Healthy saute mushrooms with onions and garlic. Serve as a side dish or as a topping for chicken, beef, lamb or venison..
Directions on how to Rehydrate
To rehydrate or reconstitute dried mushrooms, place desired amount into a bowl covered with warm water and let dried mushrooms soak for 30 minutes. After the 30 minutes have gone by, gently lift the mushrooms out of the water using a strainer. The mushrooms should be clean, plumped and ready to use.
How to Store
It is very important that dried mushrooms are stored properly to insure long term and maximum freshness. Place the mushrooms into either a plastic or glass container with a tight fitting lid. Our first recommendation, though, is freezing or storing in a refrigerator or freezer. Place the dried mushrooms in a clean, tight sealing freezer bag. The reason for maximum cold storage is because heat and moisture are the greatest enemies. The mushrooms should keep well for six months to a year.
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