Shiitake Mushrooms: Fresh vs Dried and How to Cook Them

Shiitake mushrooms are one of those ingredients that can completely change a dish. They have a deep, savory flavor and a slightly chewy texture that makes soups, stir-fries, and noodle dishes taste better.

They're not originally from the Philippines, but you'll see shiitake mushrooms used in a lot of Filipino dishes - especially ones with Chinese influence.

You'll usually find them sold fresh or dried. Both work well, but they taste and cook a little differently.

Here's what you need to know about fresh vs dried shiitake mushrooms and when to use each one.

How to Prepare Shiitake Mushrooms

How you prepare shiitake mushrooms depends on whether they're fresh or dried. The steps are simple.

Fresh Shiitake Mushrooms

• Clean: Wipe off any dirt with a damp paper towel. If they're really dirty, you can rinse them quickly under running water - just don't soak them. Pat dry.
• Remove the stems: The stems can be tough and woody. Twist them off or cut them off with a knife.
• Slice or leave whole: Depending on your recipe, you can slice the caps or leave small ones whole.
• Cook: Sauté, stir-fry, grill, or add them to soups. Cook for about 5-7 minutes until tender.

Dried Shiitake Mushrooms

• Rehydrate: Soak them in warm water for about 20-30 minutes, or until soft.
• Squeeze out excess water: Once softened, gently squeeze out extra liquid.
• Remove tough stems: Some dried mushrooms come without stems, but if they're still attached, trim them off.
• Save the soaking liquid: Strain it through a fine sieve or paper towel to remove grit. Use it as a flavorful broth in soups or sauces.
• Cook: After soaking, use them like fresh mushrooms - just expect a deeper, stronger flavor.

Can You Eat Shiitake Mushroom Stems?

Yes, you can eat shiitake mushroom stems. They're edible - just a bit tougher than the caps.

Fresh shiitake stems tend to be chewy and slightly woody, so many people remove them before cooking. If you do keep them, slice them thin and cook them a little longer so they soften.

Dried shiitake stems are usually even tougher. Most people trim them off after soaking.

Don't throw them away, though. The stems are great for making broth. Just simmer them in soups or stocks to add extra flavor, then discard before serving.

Can You Eat Raw Shiitake Mushrooms?

It's best not to eat shiitake mushrooms raw.

Raw or undercooked shiitakes can cause an itchy skin rash in some people. It doesn't happen to everyone, but it's common enough that cooking them is recommended.

The good news? Shiitake mushrooms taste better when cooked anyway.

Cook them for about 5-7 minutes, or until they're tender and slightly browned. Cooking brings out their deep, savory flavor and improves their texture.

How to Use Shiitake Mushrooms in Filipino Cooking

Shiitake mushrooms are often used in Filipino dishes with Chinese influence. They add more savory, umami flavor and a meaty texture that works especially well in soups and noodles.

Here are some common ways to use them:

• Noodles: Slice them and add to pancit canton, pancit bihon, sotanghon guisado, or yaki udon for extra flavor and texture.
• Stir-fries: Sauté fresh shiitake mushrooms with vegetables like tofu, snow peas, or eggplant.
• Soups: Use them in almondigas or other noodle soups.
• Braises and stews: Add soaked dried shiitake mushrooms to dishes like pork asado, pata tim, or Korean beef stew. They absorb the sauce and become tender and flavorful.
• Sauces and gravies: Chop or slice them and cook into mushroom gravy for dishes like burger steak.
• Fillings: Finely chop them and mix into the filling for lumpiang shanghai, lumpiang gulay, and siomai.

FAQs About Shiitake Mushrooms