Re: OT: dried Shiitake mushrooms?

I'm too lazy, er, impatient to soak and then slice up a big mound of
shitake mushrooms. You can buy them already sliced at Asian stores.
It only takes a few minutes to rehydrate the sliced ones.

I normally use them to flavor noodle soups or stir fry. I save the
water that I soak them in and it add to the soup base or stir fry
after I strain the water really well.



On Sep 9, 11:59 pm, "Ed Chait" <edchait4rem...@xxxxxxxxxxxxx> 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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