Dried mushrooms are savoury, rich and nutty. Fresh ones are mild and light in flavour.
Shiitake mushrooms are a staple in many Asian cuisines, prized for their rich, umami flavor and versatility in dishes like soups, stir-fries, and braised dishes.
Often, it is the dried ones that are sought after. While fresh Shiitakes are slightly chewy with a tender bite, the dried ones are much more intensed and once hydrated, they have a velvety and meaty texture as seen in this Braised Mushroom recipe.
Also known by its scientific name Lentinula edodes, it is widely recognized in culinary and medicinal contexts. Culturally, mushroom signifies longevity. This fits its history of cultivation which is over 1000 years old. That’s also why mushrooms are often gifted during Chinese New Year along with other food items like oranges, pineapple tarts and kuih bakul.
But if you’ve seen these dried mushrooms sold, you’d know that there are so many different types. Typically, there are three types:
花菇 (huāgū): The highest grade, known as “flower mushrooms” or “donko” in Japan. These have a thick and meaty cap. It is often identified with a white cracked, flower-like pattern on the surface. They are highly aromatic and expensive.
冬菇 (dōnggū): Slightly smaller than huāgū, these are harvested in winter and have a dense, rich flavor. The pattern on the surface is not that prominent or non existant.
香信 (xiāngxìn): The caps are tinner caps and do no have any pattern. They have less intense flavour, but more affordable. That’s why they are often used in everyday cooking.
Nutritional Information
Shiitake is just like all the other fungi known for all sorts of health benefits. Shiitakes are proven to be the source of B vitamins (B2, B3, folate, B5), phosphorus, Vitamin D, Selenium, Copper and Potassium.
This study, for example, found that Shiitake has a lot of bioactive compounds and can bring various health benefits such as antitumor, antioxidant, and even antiobesity.
Another study explored how eating Shiitake daily improves gut immunity and lower inflammation.
It is no wonder that the elders in many Asian communities prize these mushrooms for their vitality, cholesterol reduction benefits, and even the possibility of cancer prevention, which is known in modern herbal practices and rooted in ancient beliefs.
How to Choose
Ensure that there is no moisture in the packaging. While the mushrooms are dried, they should not be brittle. Choose those with thick, intact caps. They should have a deep brown colour without any white spots.
If the budget isn’t an issue, choose large ones with a thick cap and an apparent crack on the cap, depicting a flower-like pattern. Those are the crème de la crème of Shiitake mushrooms.
Always choose those with a strong, earthy, and slightly smoky smell. That’s how you get high-quality dried Shiitake.
Storage Tips
Dried shiitake mushrooms must be stored in a cool, dry place away from moisture. Any exposure to humidity can cause them to spoil or lose their quality. Avoid storing them in the refrigerator or freezer unless properly sealed, as condensation can form and ruin the mushrooms.
The best way to store them is using air-tight containers in a dark area, away from the sunlight. Light can degrade the quality of dried Shiitake mushrooms over time.
In tropical countries like Malaysia or Singapore, consider adding a food-safe silica gel to the container to absorb any excess moisture. Some households place uncooked rice grains in the container with the dried shiitake mushrooms. The rice acts as a natural desiccant, absorbing moisture and drying the mushrooms.
If the mushrooms come in a resealable bag with a desiccant packet, keep them in the original packaging and ensure it’s tightly sealed after each use.
Periodically check your dried Shiitake for signs of spoilage, such as a musty smell, visible mould or discolouration and a chewy-like texture. When that happens, discard the mushrooms. Always buy them in small amounts if you don’t plan on using them up quickly to ensure their freshness.
Where to Buy
While Shiitake mushrooms can be found fresh in the vegetable section of most supermarkets, they are more commonly sold dried.
Usually, in Asian grocers or Chinese Medicine shops, a wide variety of mushrooms are offered in vacuum packing. Those are the ones that are often used in our recipes here. Fresh Shiitake mushrooms do not have the umami flavours dried ones have.
How to Use or Prepare
Step 1 of 2
Soak dried Shiitake in warm water for 20 to 30 minutes until softened. Otherwise, soak them overnight in room temperature water, refrigered to avoid bacteria growth.
Step 2 of 2
Snip off the stem of the mushrooms. The texture can be quite hard, so they are best used in stocks. Do not discard the water used to soak the mushrooms. They are to be added to the dish for extra umami.
