Fragrant dried shiitake mushrooms are a beloved ingredient in every Chinese household, and they’re delicious in any dish. Using whole shiitake mushrooms for soups or porridge imbues the entire pot with fragrance and enhances the broth’s sweetness.

Sliced ​​shiitake mushrooms can also be stir-fried with other vegetables or meats, or added to steamed chawanmushi (tea bowl steamer) for a delicious dish. In short, shiitake mushrooms are truly versatile.

After soaking dried shiitake mushrooms, some people like to use the water they soak in cooking, but this is not recommended. Pesticides and unidentified additives can leach into the water, making it unsuitable for cooking. After purchasing safe dried shiitake mushrooms, they should be soaked before cooking. Let’s share the correct method for soaking dried shiitake mushrooms.

How to Soak Dried Shiitake Mushrooms?

Many people soak dried shiitake mushrooms in hot water, but this method is faster, taking only about 10 minutes.

Using hot water to soak dried shiitake mushrooms will significantly diminish their aroma, which is a shame. The best way to soak dried shiitake mushrooms is in cold water, which preserves their aroma.

However, soaking in cold water can take about an hour. If you forget to soak them first and are in a hurry to cook them, using hot water is fine. Just remember to soak them in cold water earlier next time.

Nutritional Value of Shiitake Mushrooms

Shiitake mushrooms are low in calories, high in protein, and high in fiber. The protein they contain includes several essential amino acids, and their mucin contains polysaccharides that protect the digestive system.

Add to that the high levels of vitamins D, B1, B2, B6, B12, and C, as well as minerals like calcium, phosphorus, and iron, making them rich in nutrients.

Selecting good shiitake mushrooms requires careful consideration of the following four criteria:

• Intact appearance
• Thick flesh
• Rich aroma
• Light yellow fringe

High-quality shiitake mushrooms must meet all four criteria.