Re: OT: dried Shiitake mushrooms?

Like portobellas, you don't use the stems (save 'em in the freezer for soup stock) because they're often tough. Perhaps all freeze-dried 'shrooms are not equal. I get some that are so light and airy that you can slice them dry into super-thin slices and just chuck them into stuff. Otherwise, you just rehydrate in a bit of hot water--and be sure to chuck that water in your dish, as well. It takes anywhere from 30 seconds to 2 minutes to rehydrate to about 90% of the original size.

My fave is to boil up some tortellini, then sauté in olive oil with diced mushroom and sun-dried tomato and red pepper, a lot of onion powder, a bit of grated parmesan or romano, a whole lot of fresh basil, and whatever else strikes my fancy. Sauce optional. (I almost prefer it in the same dish with my salad so the raspberry-walnut vinaigrette leaks over.)

jeanne
hungry now and going to grill a portobella, thankyouverymuch. . .



Ed Chait wrote:
Ok, I kept seeing this large bag of delicious looking dried Shiitake mushrooms for $10 at Costco for a few years, so I finally bought a bag.

I made an Italian seafood cioppino and threw a handful of the mushrooms in there. I always cook this soup for at least an hour before putting the seafood in about 10 minutes before it's done.

I think I simmered it for well over an hour, but the mushrooms were so tough and chewy that they were essentially inedible. I had to pick every piece out to salvage the cioppino.

So, what's the deal with these dried Shiitake shrooms? Anyone know how to deal with these so that they turn out as tasty as they look?

ed


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