Our Dried Shiitake Mushrooms (干し椎茸) are versatile, flavourful, and have a nice meaty texture. A popular ingredient used in East Asian cuisine to add depths of flavour to soups and simmered dishes. With an intense smoky aroma, dried shiitake mushrooms are known for their concentrated and pronounced unami flavour!
Origin: China 產地 : 中國
These Chinese Dried Shiitake Mushrooms are grown from February to March when the weather is slightly cooler and when there is less rain. As the mushroom flesh grows slowly, the mushroom surface will show a burst pattern, commonly known as flower mushroom. The mushrooms are full of earthy flavours with a smooth and meaty bite.
特色:花菇適逢在天氣稍涼，雨水較少的二 月至三月生長。由於菇肉慢慢生長，所以菇面 會呈爆裂花紋，俗稱花菇。肉爽滑，有咬口。
100% Shiitake mushroom
Allergy Advice: None
Suitable for Vegans
Dried Shiitake Mushrooms are high in nutrient value, containing a lot of protein. It is a high-fibre, low-fat healthy product.
HOW TO USE
Rehydrate dried mushrooms in water and remove the tough stems. The best method is to submerge the mushrooms in a bowl of cold water with the caps facing up. Next, leave the mushrooms in the fridge to soak for a few hours or until softened. The exact soaking time will depend on the thickness of the mushroom caps.
Please note: do not use boiling water to speed up the process as this will dissolve the guanylic acid and will ruin the taste and features of the mushrooms.
Once rehydrated, mushrooms will become tender and spongey. The mushrooms can be added into simmered or steamed foods, mixed into rice or added to soups. The leftover brown liquid from rehydrating is shiitake dashi, a by-product of the soaking process. This liquid contains nutrients and flavours which can be used as an ingredient to make soup or used as a broth.
浸發方法: 花菇洗淨，用清水浸透至軟，瀝乾，餘下 的花菇水備用。