Originally cultivated in Asia, Shiitakes’ rich, meaty flavor have made them a global kitchen superstar. Whether you’re stirring them into ramen, tossing them into a stir-fry, or sautéing them with chicken, tofu, or beef, they bring out the best in the ingredients they’re paired with but aren’t afraid to shine all on their own. Now that’s some good Shiitake, man.
Rinse mushrooms in plenty of cold water, draining well and letting them air-dry.
Pour hot water over dried mushrooms and steep for up to half an hour or until soft.
Steeping times will vary by mushroom variety and size. On average, one half ounce of dried mushrooms reconstitutes into two and a half ounces of hydrated mushrooms.
To keep dried mushrooms fresh, store them in an airtight container in the pantry or freezer.
Once re-hydrated, dried mushrooms can go just about anywhere fresh mushrooms can. Stir them into rice dishes or stir-fries. Add them to pasta sauces, marinades, or pizzas.