Yutaka Dried Shiitake Mushrooms, 30 g

Product Information

Dried shiitake mushrooms are used in Chinese cooking and other Asian cuisines to add an intense umami flavor and fragrance to soups, stews, stir-fries, braised dishes, and more. The soaking liquid can also be used to add a rich mushroom flavor to soups and sauces. It takes hours, but basically, you don’t have to do anything after putting them in the fridge. Just sleep and let them soak. Autoimmune Disease:Due to the significant immune-boosting properties of this mushroom, it is not safe for people with autoimmune diseases, such as multiple sclerosis or rheumatoid arthritis. It can cause these conditions to worsen, given that the mushroom stimulates more aggressive immune activity. There are still plenty of reasons to start with dried shiitake mushrooms, even though the fresh variety is now more widely available than ever. The flavor of the dried is more concentrated, the texture is juicier, they’ll keep at room temperature for a long time, and they’re usually more economical. Winter Vegetable Miso Soup with Shiitake Mushrooms: Surprisingly substantial, this vegetable miso soup features roots, cabbage, tofu, and shiitake mushrooms. This flavorful soup is more filling than the more traditional broth-y style miso soups. The recipe gives you the choice of using fresh or dried shiitakes.

My favorite part is how simple yet clever it is. Almost embarrassed not to have thought of it myself. Since discovering this method, I've rehydrated dried vegetables or brought raisins to life. How much water to use for soaking dried shiitakes? If I want a certain flavor concentration, I call for a water amount for soaking. If it doesn't matter, I put the mushrooms in a bowl and add water so they float and bob around comfortably. a b c Boels D; Landreau A; Bruneau C; Garnier R; Pulce C; Labadie M; de Haro L; Harry P. (2014). "Shiitake dermatitis recorded by French Poison Control Centers – New case series with clinical observations". Clinical Toxicology. 52 (6): 625–8. doi: 10.3109/15563650.2014.923905. PMID 24940644. S2CID 21541970. Remove the stems with a paring knife. They're too tough to pull off. Reserve them to use in broths.

Recipes

Forager’s Pie: In the spirit of shepherd’s pie, this Forager’s Pie replaces ground beef with umami-rich shiitake mushrooms and tempeh. Incredibly meaty and satisfying, this is the next level of plant-based comfort food.

Soaking dried shiitake mushrooms in cold water for more extended hours makes them intensely flavored, amazingly firm, and velvety. If you like shiitake mushrooms in your dish because of their delicious umami flavor. But what if you can’t find them at your local grocery store? If you are using the mushrooms in a stir-fry, you can gently squeeze out some of the extra water. For a soup, it doesn’t matter. The stems are too tough to eat, even after rehydrating, so cut those off before slicing the mushrooms.A 2014 study in the Nutrients [4] journal says that consuming shiitake mushrooms for combating obesity is a great way to deal attain your weight loss goals. This is my opinion as well. As soon as I soak my mushrooms, I give them a thorough rinsing to eliminate embedded, stubborn gritty particles, and my mushrooms still taste great. It's always a good idea to taste one before mixing it in for peace of mind. These mushrooms have a strong, earthy flavor and are often used as a meat substitute in vegan or vegetarian dishes.