Save my shiitake

November 26, 2022 11:11 AM

Okay, so I used dried shiitake mushrooms to add to my noodles (dunked in warm water as per instructions) - the mushroom-ey stock was lovely, the mushrooms turned to rubber. Is there any salvaging them, or in the bin they go?
posted by Nieshka to Food & Drink (5 answers total)

How long did you soak them? Some sources say 8-24 hours in water in the fridge, so maybe try soaking them longer. They are likely to be a bit chewy regardless (that's just their texture), but slicing them very thinly helps make them palatable. You can also try sautéing the slices if you like - squeeze out the excess water, slice thin and saute like any other mushroom.
posted by Knicke at 11:20 AM on November 26, 2022 [3 favorites]

Dave Chang recommends:
soy pickled shiitakes. So good.
posted by roofus at 11:30 AM on November 26, 2022 [3 favorites]

You can do so much with them!

When I make stock with kombu and shiitake mushrooms, I often like to make tsukudani afterward.

Sometimes, I slice them thinly and add them to the dish I'm making, even if the recipe doesn't call for them.

I agree that they might not be fully rehydrated if they are still rubbery.
posted by aquamvidam at 1:13 PM on November 26, 2022 [3 favorites]

Best answer: Probably Knicke has it, but in general, when I use dried mushrooms, I either slice them very finely or mince them after rehydration. Or, I bash them into powder in a morter before using as a kind of stock-powder. They are never going to get a texture like fresh mushrooms, and in Asian cooking, the texture is the point. Or part of it at least.

Maybe look at the Woks of Life intro to dried mushrooms.

I looked for a similar Italian intro, but none of those I looked at say more than what I have already said.
posted by mumimor at 2:29 PM on November 26, 2022 [5 favorites]

Should be fine to eat nonetheless. Shitake mushrooms are almost always sold dried. Peel the "stem" off (those aren't really edible) and slice the cap.
posted by kschang at 6:15 PM on November 26, 2022 [2 favorites]