Dried Shiitake Mushrooms
Inventory, lb : 15.00
This item was last sold on : 03/23/17
Dried Shiitake mushrooms are proof that the aging process can improve a food's flavor. The color of the Shiitake's cap deepens to a near black, a precursor to the flavor profile. Its aromatics are reminiscent of garlic and pine and it imparts a rich, smoky, umami flavor.
Dried Shiitake mushrooms are typically available year-round.
Shiitake mushrooms are one of the handful of mushrooms that can be cultivated on a commercial scale. They are cultivated using trees or wood as a growing medium. Both natural log and sawdust log cultivation are used in small and large scale productions. Natural log cultivation is the oldest method and imitates nature closely. The logs are 100% recyclable; once the logs are exhausted of nutritional benefits, they can be used for composting or as a natural fertilizer. The Shiitake mushroom is also known as Chinese black mushroom, Japanese black mushroom and golden oak mushroom.
In addition to their culinary uses, Shiitake mushrooms have long been used for medicinal purposes in both raw and dried form. They are rich in vitamins and minerals with potently high levels of vitamin B2, B12 and vitamin D.
Dried Shiitakes are often preferred to fresh Shiitakes as their flavor becomes even more robust and rich and their aroma gains a perfumed fermented quality. Never use the stems from dried Shiitakes as they will always remain woody, no matter how long they are soaked and cooked. Save the soaking liquid for stocks and sauces as it yields the same intensity that the Shiitake has in flavor and aroma. Once reconstituted, they may be sauteed, roasted or skewered and grilled; pair with Asian mustard greens, eggplant, rice, noodles, garlic, soy and chile,
In Japanese cuisine, reconstituted Shiitake mushrooms are served in miso soup, used as the basis for a kind of vegetarian dashi, and also as an ingredient in many steamed and simmered dishes.
Shiitake mushrooms were first cultivated in China over two thousand years ago and since has been naturalized and cultivated throughout the world. Shiitakes cultivated in warm weather produce the highest quality mushrooms per pound of total yield during the hot summer months. When Shiitake aren't in peak season, dried Shiitakes make them readily available year-round.
Restaurants currently purchasing this product as an ingredient for their menu.
|Double Standard Kitchenetta||San Diego CA||619-269-9676|
|Currant||San Diego CA||619-702-6309|
|Pardon My French Bar & Kitchent||San Diego CA||619-546-4328|
|Tasting Room Del Mar||Del Mar CA||562-756-1170|
|Word of Mouth Kitchen||San Diego CA||858-705-3752|
|Panama 66||San Diego CA||619-702-6373|
|Firefly Beach||San Diego CA||619-222-6440|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Tiger Tiger||San Diego CA||619-764-5475|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|The Bellows||San Marcos CA||619-395-6325|
|Driana Foods, Inc.||Vista CA||720-979-9457|
|Ballast Point Brewing - Temecula||Temecula CA||619-295-3173|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Under Belly-Uptown||San Diego CA||619-269-4626|
Recipes that include Dried Shiitake Mushrooms. One is easiest, three is harder.
|Girl and the Kitchen||Wild Mushroom and Beef Stew|
|Produce on Parade||Vegetable Chow Mein|
|Authentic Suburban Gourmet||Mushroom, Corn and Grape Tomato Trottole Pasta|