Homemade Sun-Dried Shiitake Mushrooms: A Flavorful Essential
How to Make Dried Shiitake Mushrooms at Home
Don’t let imperfect-looking shiitake mushrooms go to waste! This recipe shows you how to transform affordable, slightly blemished shiitake mushrooms into dried treasures, perfect for enriching broths and adding a wonderful chewy texture to your dishes. They store beautifully and are a kitchen staple.
Ingredients
- Fresh Shiitake Mushrooms 3-4 kg
Cooking Instructions
Step 1
Begin by preparing your fresh shiitake mushrooms. Use a dry paper towel or a soft brush to gently wipe away any dirt or dust from both the caps and stems. Avoid washing them with water, as excess moisture can hinder the drying process and potentially lead to spoilage.
Step 2
Carefully trim off the tough, woody bottom part of the stems and set them aside. You can trim a small portion from the very end of the stem. While we’ll dry them separately here, you can also dry them attached to the mushroom caps if you prefer.
Step 3
Slice the shiitake mushroom caps. Aim for a thickness that is not too thin; about 0.5 cm (or 1/4 inch) is ideal. Slicing them too thinly can make them brittle, while slicing them too thickly will prolong the drying time.
Step 4
Arrange the sliced mushroom caps in a single layer on a wide drying rack, bamboo tray, or a clean baking sheet lined with parchment paper. Ensure they are not overlapping. Place them in a sunny spot to dry for 2-3 days. Flip them occasionally to ensure even drying. If sunlight is inconsistent, you can use a food dehydrator following its instructions.
Step 5
For the reserved mushroom stems, if they are thick, tear them lengthwise into 4 pieces. If they are thinner, tear them into 2 pieces. This will help them dry more effectively.
Step 6
Spread the torn stems onto a separate drying rack or tray and let them dry in the sun alongside the caps. These dried stems, when rehydrated, offer a wonderfully chewy texture and deep flavor that makes them a fantastic addition to stir-fries, often surpassing the appeal of meat. They also make a delicious braised dish with eggs or quail eggs, so tasty that children often mistake them for meat!
Step 7
Once the shiitake mushrooms are completely dry and feel leathery or brittle, portion them into airtight bags or containers. Store them in the kimchi refrigerator (a specialized refrigerator in Korea for fermented foods) or a standard freezer. Properly stored dried shiitake mushrooms can last for a very long time, ensuring you always have a supply of this umami-rich ingredient for your cooking.
