Chinese dried mushrooms (also called black mushrooms or dried shiitake mushrooms) have an intense meaty flavour that enhances the flavour of soups, stir-fries, and braised dishes. However, the dried mushrooms must first be rehydrated. This is true even if you’re planning to use the dried mushrooms in a soup or broth: besides giving them a plumper texture, soaking the dried mushrooms helps remove any particles of dirt.
Here are some simple steps showing you how to rehydrate Chinese dried mushrooms:
- Gently rinse the dried shiitake mushroom with cold water which helps get rid of any dirt.
- Place the dried mushrooms in a bowl with warm water to cover. (Note: You will probably need to place a small plate, lid from a pot, or other item or other item on top of the bowl to keep the mushrooms from floating).
- Soak the Chinese dried mushrooms in warm water for about 20-30 minutes or until softened. The exact soaking time will depend on the thickness of the caps. The warm water temperature should be the same temperature as your bath water.
If you’re in a hurry, soak the dried mushrooms in hot water for 15-30 minutes but I wouldn’t recommend you soak any dried mushrooms in hot water to rehydrate. This is because hot water will damage the flavour of the dried shiitake mushrooms. So after you have softened in hot water you will find the dried shiitake mushrooms aren’t as aroma as they should be.
Cold water is definitely the best way to rehydrate dried shiitake mushrooms as it keeps all the flavours and aromas but only use warm water if you’re in a rush and hot water if you’re desperate.
Some mushrooms may take 1-2 hours to rehydrate but normally I only use 20-40 minutes to rehydrate dried shiitake mushrooms.
But it really depends on the cap of the dried shiitake mushroom you are using. What I find works well for myself is to get the mushrooms rehydrating then while they are rehydrating I will get on with other jobs or prepare other ingredients or dishes.
What to do with the leftover soaking liquid?
I normally keep the soaking liquid so I can add it into soups, rice or dishes I’m cooking with Chinese dried mushrooms. The liquid from soaking the dried mushrooms can be used to enhance the flavour of soup or braising liquid, or added to stir-frying vegetables to prevent them from drying out. It also makes a great vegetarian/vegan friendly substitute for chicken stock in recipes.
Don’t throw out the cut mushroom stems - they are great way to add extra flavour to a soup. Just seal in a plastic bag and freeze until needed.
Some delicious recipes that require Chinese dried mushrooms:
This recipe tells you how to make delicious oyster sauce chicken and how to make super healthy home made Chinese spinach noodles.
Delicious Steamed Egg with Seafood Recipe. This is one of my favourite childhood dishes and is commonly served in Taiwanese households.
The famous northern Chinese dish, with a selection of Chinese vegetables that can include Chinese mushrooms, cloud ears, and lily buds representing a forest scene.
An easy stir-fry-if using Chinese mushrooms, feel free to replace the chicken broth in the recipe with the same amount of (strained) liquid from soaking the mushrooms.
Steamed dumplings silled with Chinese mushrooms, fresh ginger, spring onions, and Chinese seasonings.
In many areas of the world Chinese black mushrooms are more commonly known as Shiitake mushrooms. In this recipe marinated chicken thighs are browned, and then simmered with onion in reserved marinade.
Thin slice of beef steak are marinated, and then finished off with Chinese mushrooms and snow peas in a special sauce in this recipe.
Chinese mushrooms add an earthy flavour to this recipe.
A simplified version of the popular vegetarian dish, traditionally served on the first day of Chinese New Year.
In this recipe medium or soft tofu and vegetables are braised in a simple, flavourful mixture of soy sauce, stock and sugar, with a splash of Asian sesame oil added at the end.
Edited by Liv Wan