Shiitake Mushroom, Whole Dried / lb
Shiitake Mushroom, Whole Dried / lb
Couldn't load pickup availability
Whole Dried Shiitake. Once rehydrated, you may cube, slice or leave whole. Perfect addition to any soups, broths, stews, curries any many more to achieve an earthy umami flavour. Pairs well with any protein, and especially shoyu.
Rinse mushrooms under cold running water to remove any debris. Dried mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the mushrooms will yield about 8 times their dried weight. Mushrooms must be cooked before eating.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Soy-Braised Whole Dried Shiitake Mushrooms (Chinese-style)
Ingredients:
8–10 whole dried shiitake mushrooms
500ml hot water (to soak mushrooms)
1 tbsp neutral oil (e.g., sunflower or canola)
2 garlic cloves, lightly crushed
2 slices fresh ginger
2 tbsp light soy sauce
1 tbsp oyster sauce (or vegetarian mushroom sauce for a vegan version)
1 tsp sugar
1 tsp sesame oil
Optional: 1 tbsp Shaoxing wine or dry sherry
Optional garnish: sliced scallions or toasted sesame seeds
How to:
Rehydrate the mushrooms
Soak whole dried shiitakes in hot water for 30–60 minutes until fully softened.
Squeeze gently to remove excess water.
Reserve the soaking liquid, straining through a fine sieve or cloth to remove grit.
Sauté aromatics
In a small saucepan or wok, heat oil over medium.
Add garlic and ginger; sauté until fragrant (1–2 minutes).
Add mushrooms + braising liquid
Add soaked mushrooms to the pan. Stir to coat.
Pour in: 200ml mushroom soaking liquid, Soy sauce, oyster sauce, sugar, Shaoxing wine (if using)
Simmer gently over low heat, covered, for 20–30 minutes, until mushrooms are tender and flavorful.
Finish
Remove lid and reduce sauce slightly if needed.
Stir in sesame oil just before serving.
Garnish with scallions or sesame seeds.
Serving Ideas:
With steamed jasmine or sticky rice
As a topping for congee, ramen, or noodles
Inside dumplings or bao buns
Alongside tofu, bok choy, or roast meats