Dried Shiitake Mushroom Recipe
Dried Shiitake Mushroom Recipe soak until soft, then cook with garlic, ginger, soy sauce, and broth for a rich, flavorful dish. This recipe highlights the mushrooms’ deep umami taste and tender texture. Easy to prepare and versatile, it makes a delicious side or main dish that brings savory, satisfying flavors to any meal.
Equipment
- Bowl (for soaking)
- Knife and cutting board
- Frying pan or wok
- Spoon or spatula
- Measuring spoons and cups
Ingredients
- 40 g dried shiitake mushrooms
- 2 cups warm water for soaking mushrooms
- 1 tablespoon cooking oil vegetable, sesame, or olive oil
- 1 small green onion thinly sliced
- 2 cloves garlic minced
- ½ inch fresh ginger julienned
- ½ teaspoon sugar
- ¼ teaspoon white pepper or black pepper
- 1 cup vegetable or chicken broth
- Salt to taste
- ½ tablespoon ground black pepper
- 1 tablespoon soy sauce or tamari for gluten free
Instructions
Soak The Mushrooms:
- Put the dried shiitake mushrooms in a bowl and cover them with about 2 cups of warm water. Let them sit for around 15 minutes until they’re fully soft and plump. Don’t throw away the soaking water strain it to get rid of any bits and keep it for later.
Get The Aromatics Ready:
- While the mushrooms are soaking, thinly slice the green onion, mince the garlic, and cut the fresh ginger into thin strips.
Slice The Mushrooms:
- Once the mushrooms are soft, take them out of the water and gently squeeze out any extra liquid. Then slice them into bite sized pieces and set them aside.
Heat The Oil:
- Warm up a tablespoon of cooking oil in a frying pan or wok over medium heat. Toss in the garlic, ginger, and green onion, and saute for a minute or two until everything smells amazing but don’t let it brown.
Cook The Mushrooms:
- Add the sliced mushrooms to the pan and stir fry for 3 to 4 minutes so they soak up those flavours.
Add The Seasonings And Liquid:
- Pour in the soy sauce, sugar, white pepper, black pepper, and either some broth or the mushroom soaking liquid you saved. Give it a good stir, then let it simmer uncovered for 8 to 10 minutes. This will let the liquid reduce and the mushrooms get nice and tender.
Final Touches And Serving:
- Give it a taste and add salt or pepper if needed. When most of the liquid has cooked off and the mushrooms are flavourful and tender, turn off the heat. Serve them hot great on their own, or over steamed rice or noodles.