Lunar New Year Shiitake Mushroom Mini-Lesson: Deer Kiln Mushroom Matters Speaks

Deer Kiln Mushroom Matters wishes everyone a Happy New Year!
We have put together a little recap of this year's Shiitake Mushroom Mini-Lesson on the ins and outs of storing and eating shiitake mushrooms,
to share with friends who receive shiitake mushrooms during the New Year holidays, so you can eat good mushrooms and have a good New Year.

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Q1: How do you store dried shiitake mushrooms once you receive them?
Just like tea leaves, dried shiitake mushrooms are afraid of moisture. After opening, choose an airtight packaging material to seal them. If you have too much, you can portion some out into zip-lock bags, squeeze out the air, and store them in a cool, dry place. Never put them in the refrigerator; the moisture in the fridge will make the mushrooms damp and spoil.

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Q2: Should dried shiitake mushrooms be soaked in warm or cold water?
The basic principle is to soak them with the stem end facing down. If you use pesticide-free, organic shiitake mushrooms, the soaking water is rich in mushroom essence and can safely be added to your cooking, making it both delicious and nutritious.

Soaking in warm water | Saving time in the kitchen
Depending on the size of the mushrooms, about 20~10 minutes is recommended
When soaking in warm water, you can cover with a lid to prevent the aroma and heat from escaping too quickly.

Soaking in cold water | Fully preserving the aroma
Depending on the size of the mushrooms, about 60~40 minutes is recommended
It is recommended to soak them in cold boiled water so the aroma is released slowly, preserving the mushrooms' full fragrance.
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Q3. Shiitake mushroom sizes and cooking suggestions
Large shiitake mushrooms
Because of their longer growing period, the mushroom flesh is thick, the aroma is rich and the texture is full; they are recommended for simmered and stewed dishes.
For example: shiitake chicken soup, Buddha Jumps Over the Wall, braised shiitake mushrooms with napa cabbage...

Small shiitake mushrooms
They soak and expand quickly, are convenient to cook without needing to be cut, and suit dishes with short cooking times, stir-fries, and flavor-boosting dishes.
For example: stir-fried bok choy with dried shiitake mushrooms, rice dumplings (zongzi), braised minced pork with shiitake mushrooms...