Cane Creek CSA Season has started yesterday. The share was filled with a combination of locally grown produce. One highlight in our share were the Dried Shiitake Mushrooms. They are grown on the farm and dried by Cane Creek. While talking to one of the CSA members doing their pick-up here at the store, the question on how to use dried mushrooms came up. While fresh shiitake mushrooms are definitely my favorite since they are softer and cook very quickly. Properly rehydrated dried mushrooms are favorable in some dishes and have a deep flavor.
- Place the dried shiitake mushrooms in a heatproof container. Add really hot or boiling water to cover the mushrooms. I use a glass container with a lid to seal in the heat and increase the pressure.
- Let the mushrooms sit for at least 20 minutes until the caps are tender.
- When the mushrooms are tender, The mushrooms should almost double in size. Drain.
- Strain the liquid and use in stocks and soups.
- Trim off and discard the tough stems, and the caps are ready to cook.