Beloved for their deep umami flavor profile, shiitakes are among the most popular mushrooms in the world. Easily recognizable, their elegant umbrella-like caps, not only look good on the plate but also taste fantastic. With a deep earthy tang and a velvety texture that has true meaty characteristics, the shiitake caps are quick-cooking and make a great addition to a wide range of dishes. Explore our entire range of shiitake mushrooms and start adding their signature, complex flavor to all your dishes and recipes.
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How to Cook Shiitake Mushrooms
When preparing your shiitakes for cooking, you must clean and trim them first. Mushrooms are moisture magnets, and the shiitake is no exception, so rinsing or soaking them is out of the question. Any liquids they come in contact with will immediately be sucked up and run the risk of making your shrooms mushy. The best way to avoid this is to simply wipe off your fungi with a damp cloth to remove as much dirt as you can then trim off the stems, which can be tough. Don’t discard them, however, simply separate your stems for another preparation as they are rendered quite pleasant when cooked long enough.
If cooking dried shiitakes rehydrate them by allowing them to steep in very hot water until tender, this takes about 20 minutes. Squeeze out excess water, saving the broth as a base for anything from vegetable stocks to stews or curries. Even with dried shiitakes, we always recommend separating the stems from the caps as they need longer cooking. Once prepped, use your shiitakes in any dish that needs a little extra savory flavor. We love them in stir-fries, sautés, soups, and pasta. An umami bomb, simply use the shiitake where its explosion of flavor will have the greatest impact on your food!