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Kibbled Dried Shiitake Mushrooms

Our Kibbled Shiitake Mushrooms are a convenient way to use this popular, umami-rich mushroom, which has a meaty flesh and a full-bodied, earthy flavor. Cultivated shiitakes are harvested, cleaned, sliced and dried before being further chopped into 1/8-inch pieces.

  • Excellent base for numerous sauces, stocks and soups

  • Full-bodied, earthy flavor

  • Pieces are 1/8 inch wide

  • D'allesandro
    Price: $41.80
    $6.97 / Ounce

    This product will be returning soon!

    Suggested uses

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

  • Add rich umami flavor to sauces and soups

  • A delicious accent flavor with steak or chicken

  • Pulverize dry shiitake mushrooms to make a multi-purpose "umami powder" that enhances most any savory dish

  • Basic prep

    Rinse mushrooms under cold running water to remove any possible debris. To rehydrate mushrooms prior to use, place desired amount in a bowl and cover with boiling water. Allow to sit for 6 to 9 minutes, or until tender. Drain, reserving the liquid for another use.

    Storage & handling

    Store in a dry, cool place.

    Ingredients

    Shiitake mushrooms.

    Shiitake Mushrooms (Lentinus edodes) (sometimes called “Chinese Black Mushrooms” or “Forest Mushrooms”) are among the most commonly eaten mushrooms in the world. Native to East Asia, they are a versatile and affordable part of many traditional Chinese and Japanese dishes, in which they are used in either fresh or dried forms.

    Shiitakes are known by their Japanese name, which is appropriate since Japan is the world leader in their production. The name comes from a Japanese word meaning "oak fungus,” because 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, although they make a wonderful, umami-infused broth. These umami-rich mushrooms have a hearty, meaty flesh and a rich, full-bodied, earthy flavor that lends itself to numerous cooking applications. Their deep flavor means they can stand up to other intense flavors. They are particularly good with ginger, soy, and chiles.

    Classic recipe

    Mushroom Gyoza

    Kibbled mushrooms are a great time saver when the effort of chopping fresh mushrooms is not convenient or desired. Just rinse these Kibbled Dried Shiitake Mushrooms and use. They hydrate easily and are moist and flavorful. For a great vegetarian option replace the chicken with bok choy or cabbage and carrots. Serve with spicy chili or sweet and sour sauces.