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Dried Shiitake Mushrooms
Item #: MDS202
Our Price: $5.25
 
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Description 

 
The shiitake mushroom is the traditional "black mushroom" of Oriental cuisine. Dried shiitake mushrooms reconstitute very well and are frequently preferred over fresh in many dishes.  The meaty flesh of the shiitake imparts its distinctive full-bodied, woodsy flavor to any dish. Originally wild-harvested in Japan and Korea, shiitake mushrooms have been farmed by the Japanese for over 600 years, and are now cultivated around the world.
 
The convex, cinnamon brown, thick fleshy caps of the shiitake mushroom make a wonderful meat substitute for vegetarians. The meaty flesh of the shiitake is frequently substituted for other "wild mushrooms" in many dishes, but this versatile fungus is suitable for almost any cooking method from grilling to simmering and stir-frying.
 
Many health benefits have been attributed to eating shiitake mushrooms, including strengthening the immune system. Use shiitakes in traditional Asian dishes, in hearty mushroom soups or in savory sauces for meat and poultry. Excellent in risottos, omelettes, and quiche.
 
Product of China
 

 

 

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Recipes

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Wontons are surprisingly easy to make, especially if you use ready-made wonton wrappers, which can be found in most grocery stores these days. Don't worry about making them perfectly on the first try; in cooking, you can almost always eat your mistakes! Rest assured, after two or three, you'll be turning them out like an old pro.

These savory wontons can also be added to chicken stock for a deliciously satisfying dumpling soup, or fried until golden brown for a crisp & crunchy treat. Wontons also freeze exceptionally well, so you can make a big batch and save some for later - if you have any leftovers!
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Fiddleheads with Shiitake Mushrooms
Fiddleheads just seem to go naturally with mushrooms. While fiddleheads are frequently seen in the company of morel mushrooms, it's not often you see them paired with shiitakes. We served this delicious combination at a recent Earthy Delights Open House and it won rave reviews. It's now a standard part of our regular spring menu!
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The ingredients in shu mai can vary considerably. We wanted to experiment with an intriguing ingredient that we’ve been enjoying lately: black garlic. We were quite pleased with the results. The complex flavor of black garlic is quite subtle, but it never gets lost in the crowd. While it’s not assertive in flavor, black garlic holds its own quite well against the mixture of traditional Asian seasonings. Sweeter and much milder than “regular” garlic, black garlic doesn’t have the same sharp bite and won’t linger on your breath the way fresh garlic can.
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