dried shiitake mushrooms

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

active dry yeast

bread flour

sugar

vegetable shortening,

salt

baking powder

baking soda

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

Master the prettiest dumplings you&#039;ll ever serve your guests.

Pork and Shrimp Shumai

For the Filling:

pork

shrimp, minced

oyster sauce

Shaoxing cooking wine

sesame oil

white pepper

scallions,

ginger,

For Assembly and Serving:

dumpling wrappers

Soy sauce,

Chinese hot mustard,

Master the prettiest dumplings you'll ever serve your guests.

Recipe: Pork And Shrimp Shumai

Make the filling: In a large bowl, combine all the filling ingredients and mix until incorporated.

Assemble the shumai: For each shumai, spoon 2 tablespoons of the filling into the center of a dumpling wrapper. Using a butter knife, press the edge of the wrapper in toward the center. Continue this around the circumference of the wrapper, indenting every ¼ inch.

In a steamer (preferably bamboo) set over a pot of simmering water, steam the dumplings in batches, covered, until cooked through, 10 minutes. Transfer to a platter and serve with soy sauce and Chinese hot mustard on the side.

Learn how to clean and prep shiitake mushrooms the correct way.  And then, cook them in a sweet and sticky soy glaze.  Serve these umami rich mushrooms as a side dish or a main with a steaming bowl of rice.

How To Prepare And Cook Shiitake Mushrooms

shiitake mushrooms

garlic (minced)

brown sugar

tamari (*or soy sauce)

rice wine vinegar

chili garlic sauce

cornstarch (mixed with 1 tablespoon water)

Rinse the mushrooms and wipe them dry. Remove the stems with a paring knife and cut the caps into thick slices.

Saute

Heat  vegetable oil in a large saute pan. Saute the mushrooms for 5-7 minutes or until they&#39;ve released their juices and are beginning to turn golden. Remove the mushrooms from the pan and set aside. *see note 1.

Heat the sesame oil in the same saute pan. Add the garlic and saute for a further minute. *see note 2.

Add the brown sugar and saute until it begins to caramelized.

Simmer

Add the tamari, rice wine vinegar, chili garlic sauce and cornstarch. Reduce the heat and allow the sauce to simmer until it thickens (about 2-3 minutes)

Serve

Return the mushrooms to the pan and allow them to heat through. Serve with rice, garnished with chopped scallions and sesame seeds.

Momofuku Mushroom Steamed Buns Recipe | Tasting Table

Make the steamed buns: In the bowl of a stand mixer, combine the water and active dry yeast. Allow the mixture to sit so the yeast can bloom, 10 minutes.

Add the remaining steamed bun ingredients to the bowl and, using the dough hook attachment, knead the dough with the motor running just above a stir, 8 to 10 minutes. Shape the dough into a ball and transfer to a greased bowl. Cover the bowl with plastic wrap and let the dough proof in a warm place until it has doubled in size, 1 hour and 15 minutes.

While the dough is proofing, make the pickles: Using a mandoline, slice the cucumbers into ⅛-inch-thick slices. In a medium bowl, toss the cucumbers with the sugar and salt, and let sit for at least 10 minutes, then set aside for later.

Make the BBQ mushrooms: In a medium bowl, combine the mirin, sake, soy sauce and liquid smoke. Set aside for later.

In a small saucepan, add the dried mushrooms and cover completely with water. Cover the mushrooms with a small plate so that they are completely submerged in the water. Bring the water to a boil, reduce the heat and simmer until the mushrooms are completely rehydrated, 5 minutes. Drain the mushrooms and let cool at room temperature. When the mushrooms are cool enough to handle, thinly slice them.

In a large sauté pan over high heat, add the olive oil and the sliced mushrooms. Stir the mushrooms a few times to ensure caramelization on both sides and cook for 5 to 7 minutes. Pour the soy sauce mixture over the mushrooms and cook until the liquid has reduced completely, 5 to 7 minutes. Reserve for later.

Punch down the dough and transfer to a lightly floured surface. Portion the dough into 24 even handfuls and shape into balls. Cover the portioned dough balls with a lightly dampened towel and let the dough rest again, 30 minutes.

Using a rolling pin, roll out the dough balls into 2-inch long ovals. Using your fingertips rub a small amount of vegetable shortening on the ovals, then fold the top over the bottom of each oval, hamburger-style. Shape all the balls into buns, cover once more with a dampened towel and let proof again, 30 minutes.

Set up a steamer basket and line with a piece of cut parchment paper. Be sure to leave some of the bottom uncovered so the steam can circulate. Steam the buns for 8 to 10 minutes, then serve with a smear of hoisin sauce, 3 to 4 pickles, a small handful of BBQ shiitake mushrooms and a garnish of green onions.

This guide shows you how to cook with dried shiitake mushrooms from selecting/ buying, to soaking and cooking dry shiitake mushrooms.

Recipe guide on how to cook dried shiitake mushrooms

Whole Dried Shiitake Mushrooms

Room Temperature Water

Bowl

Sieve

A Knife and Chopping Board

Preparation

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.

Soaking

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

Soaking time

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.

After soaking

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.

Broth

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

Cut shiitake

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.

Rehydrating Dried Shiitake Mushrooms:

Cooking types

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

Sauteing

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

Simmering

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

Checking

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

Tasting

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.

General Cooking Time for Rehydrated Shiitake Mushrooms:

Thanks for this incredibly helpful article on Shitake! I learned a lot, and I’ve been cooking with Shitake for over 30 years!

Dear ChihYu, thank you, thank you, thank you, for this absolutely amazing article on dried shiitake mushrooms.  I have used dried mushrooms before in little packages, however, I really wanted some shiitake and ordered a large package of them from Amazon. You might be amused to know that when I first soaked them (the recipe I was following suggested only 30 minutes), the water was so brown that I panicked &amp; did not know what to do. Sadly, I did not end up using them. After reading your incredibly explicit article &amp; wonderful photography, I now know that the mushrooms that I have are top of the line. So, I am very grateful &amp; feeling so happy!!! Can't wait to make one of your (always) wonderful recipes with shiitakes now. I also wish to specifically thank you for the  way that you send your e-mails, as I get so frustrated with receiving e-mails that say recipe 1, recipe 2, etc., which I now mostly just delete. I appreciate you so much &amp; you are one of my top sites to follow, simply because you, ChihYu, are a top Chef!!!

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