A dried shiitake mushroom recipe can save you time and effort, and become one of your favorite food ingredients at home. If you don’t know what to use them in, don’t give up; these mushrooms go well in almost everything!
Don’t Know What To Prepare? Try This Dried Shiitake Mushroom Recipe
Why dried shiitake mushrooms?
While you could use fresh shiitake mushrooms, the dried form is relatively more common and they last longer. These mushrooms are used in Asian cuisines all the time, especially when it comes to those searching for umami flavor. You can add these mushrooms to soups, sauces, stir-fry, meat, and stews.
You can purchase dried shiitake mushrooms everywhere these days, but a quick online search will render thousands of options for you to get. Some people mistakenly believe that dried mushrooms are not flavorful and rather dull. In reality, dried shiitake are full of flavor and the aroma is intense.
Another good reason for buying dried shiitake is that they last for many months, sometimes years! You can keep them in a dry, cool place either in an airtight container or sealed bag, and it will keep just as new.
Before you start this recipe, you should rehydrate your dried shiitake. You can do this very quickly, so no need to stress out. All it takes is putting your dried shiitake mushrooms in a bowl of water for about 20 minutes. Before you do this, though, clean the mushrooms thoroughly.
You will know that your mushrooms are rehydrated once they float to the top and appear bigger. For better flavor, you can soak and store them in the refrigerator for over 24 hours.
All you have left to do is making a tasty sesame sauce and garnish to go with your tasty mushrooms! Serve these over white rice, with some rice or soba noodles, or on their own.
Sesame Shiitake Mushroom
2 cups (256 g) dried shiitake mushrooms
Boiling water (for soaking mushrooms)
1/4 cup (32 g) cornstarch
2 tbsp canola oil
- Sesame sauce
1/4 cup (60 ml) soy sauce
2 tbsp brown sugar
2 tbsp rice vinegar
2 garlic cloves, minced
1 inch piece of ginger, minced
2 tsp hot sauce
1 tsp sesame oil
1 tsp cornstarch
2 green onion, sliced thinly
2 tsp sesame seeds
- Soak mushrooms in boiling water for about 40 minutes, or until tender.
- Drain mushrooms and lightly squeeze them to remove excess water.
- Slice them into 1/2 inch (13 mm) thick slices.
- Toss them in the cornstarch so they are evenly coated.
- Heat oil in a skillet over medium-high heat. Make sure oil is hot before adding the mushrooms.
- Fry mushrooms until they are lightly golden on all sides.
- Make the sauce by adding all the sauce ingredients in a small sauce pan. Cook until the mixture begins to thicken, about 2 minutes.
- Add in the fried shiitakes and toss to coat.
- Garnish with green onions and sesame seeds.
- Serve and enjoy!