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Dried Premium Shiitake Mushrooms

Our dried First Quality Shiitake Mushrooms are a convenient way to use this popular, umami-rich mushroom, which has a meaty flesh and a full-bodied, earthy flavor. The woody stems have been conveniently removed leaving just the whole caps.

  • Caps range from 3 to 6 centimeters in diameter

  • Earthy, full-bodied flavor, identical to common shiitake mushrooms

  • Firm, meaty texture

  • Excellent base flavor for numerous dishes

  • D'allesandro
    Price: $36.00
    $2.25 / Ounce

    This product will be returning soon!

    Suggested uses

  • An elegant, earthy complement to vegetarian risotto and pasta dishes

  • Add depth of flavor to stir-fries

  • Add rich umami flavor to sauces and soups

  • A delicious accent flavor with steak or chicken

  • Pulverize dry shiitake mushrooms to create a multi-purpose “umami powder” that enhances meat, vegetables, starches, grains and sauces

  • Basic prep

    Rinse mushrooms under cold running water to remove any possible debris. To rehydrate prior to use, place desired amount in a bowl, and cover with boiling water. Let soak for 15 to 20 minutes, then rinse well. Or, rinse well and add directly to recipe that will cook for at least 25 minutes.


    Shiitake mushrooms.

    Shiitake Mushrooms (Lentinus edodes), also known as “Chinese Black Mushrooms” or “Forest Mushrooms” are among the most commonly eaten mushrooms in the world. Native to Asia, they are a versatile part of many traditional Chinese and Japanese dishes, where they are used both fresh and in dried forms.

    Shiitakes are known by their Japanese name, which is appropriate since Japan is the world leader in production of shiitakes. The name comes from a Japanese word meaning "oak fungus," as they are discovered most frequently growing at the base of Japanese oak conifers called "shii trees."

    Many people believe that shiitake mushrooms are wild, because they are often included in “wild mushroom” mixes at the supermarket. However, they are actually the second most cultivated edible mushroom in the world, behind the common white button variety. Shiitake mushrooms have dark brown, broad, flat caps that curve down slightly at the edge toward the long, narrow stem. The gills underneath the cap are tan.

    Shiitake Mushroom stems are typically very woody. Most recipes recommend removing the stems, but do save them, as they’re great added to homemade stock for an extra boost of umami-packed mushroom flavor. These umami-rich mushrooms have a hearty, meaty flesh and a rich, full-bodied, earthy flavor that lends it self to numerous cooking applications. Their deep flavor means they can stand up to other strong flavors. They are particularly good with ginger, soy, and chiles.

    Classic recipe

    Mushroom Salad with Ponzu Dressing

    This cooked salad highlights the large, meaty caps, intense flavor and beautiful appearance of our Flower Top Shiitake Mushrooms, alongside several other varieties often found in Japanese cuisine. The variety of sizes, shapes and flavors makes for a visually appealing salad, and the bold, bright dressing perfectly contrasts the earthiness of the mushrooms.