Step 1

Soaking the Mushrooms: Place the dried shiitake mushrooms in the bowl. Pour enough room temperature water over the mushrooms to completely submerge them. The general guideline is about 1 cup of water for 4 medium-sized or 3 large shiitake caps.

Step 2

Arrange the mushrooms with stems facing downwards as they take longer to rehydrate.

Step 3

Soaking Time: Cover the bowl lightly and soak the mushrooms overnight, or for at least 6-8 hours. If soaking in warmer weather, place the bowl in the refrigerator; otherwise, leave it in a cool, shaded area of your kitchen.

Step 4

After Soaking: Once the mushrooms are fully rehydrated, they will be plump and have a spongy texture. Gently squeeze the mushrooms to remove excess water.

Step 5

Save the broth: Use a sieve or strainer to drain the mushrooms, reserving the soaking liquid for cooking.

Step 6

Slice shiitake: Trim off the stem ends and slice the caps to your desired thickness and shred the stems into thin strips. Both parts are edible and delicious.

Step 7

Method of Cooking: The cooking time for rehydrated shiitake mushrooms varies depending on the method used (e.g., sautéing, simmering, roasting).

Step 8

Sautéing: For sautéing thinly sliced mushrooms, cook for about 8-10 minutes on medium heat until they are tender and slightly browned.

Step 9

Simmering or soup: When simmering whole caps in soups or stews, allow about 30 minutes of cooking time.

Step 10

Checking for Doneness: The mushrooms should turn slightly translucent with small beads of liquid on the surface.

Step 11

Texture: They should have a spongy, juicy texture without any hard or dry spots. Taste testing is always a good way to check for the right texture.