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About our Dried Shiitake Mushrooms
About Our Dried Shiitake Mushrooms
Dried shiitake mushrooms (Xiang Gu) are whole shiitake caps that have been dried to concentrate their flavour. Drying deepens the savoury, smoky umami that makes shiitake such a staple in Chinese and Japanese cooking, and the soaked mushrooms have a firm, meaty bite that fresh shiitake mushrooms do not quite match.
Our 50g pack is easy to keep in the cupboard: a few dried shiitake go a long way in soups, braises, noodle bowls and stock, and the soaking water becomes a flavourful broth in its own right.
They sit alongside Dried Wood Ear Mushroom (Mu Er), Dried Nameko Mushroom (Hua Zi Gu) and Dried Agaricus Mushroom (Ji Song Rong) in our mushroom range.
Potential Benefits
Umami Depth: Dried shiitake bring a deep, savoury character to soups, stocks and braises.
Plant Protein: Shiitake naturally contain protein, fibre and B vitamins as part of a varied diet.
Meaty Texture: Once rehydrated, their firm bite makes them a popular choice in vegan and vegetarian cooking.
Traditional Heritage: Long valued in Chinese cooking and tradition.
Long Shelf Life: Dried mushrooms keep for months, so you always have shiitake to hand.
How to Prepare Dried Shiitake Mushrooms
We suggest around 2 to 3 mushrooms (about 5g) per portion.
- Rinse the caps briefly to remove any dust.
- Soak in warm water for 30 minutes to an hour, or in cold water for several hours or overnight for the fullest flavour, until soft all the way through.
- Keep the liquid. Squeeze the mushrooms gently, then strain the soaking water and use it as stock.
- Trim the stems, which stay tough, and add them to stock rather than the finished dish.
- Cook sliced caps in stir-fries, soups, braises, rice and noodle dishes.
Store in an airtight container in a cool, dry place, away from direct sunlight.
Why Choose Vita?
Every herb we sell at Vita Herbal Nutrition is chosen for use in the kitchen and in traditional preparation.
Our whole range is 100% non-sulphur treated. Sulphur is widely used to brighten the colour and extend the shelf life of dried herbs, but it changes the ingredient's natural character and can cause reactions in some people. Read more on our non-sulphur treated herbs page.
We follow the DaoDi principle of choosing each herb from the area traditionally associated with it, and we have worked with the same supply partners since 2010.
FAQs
How long should I soak dried shiitake mushrooms?
30 minutes to an hour in warm water, or several hours to overnight in cold water. They are ready when the cap is soft right through to the centre.
Can I use the soaking water?
Yes. Strain it to remove any grit and use it as a savoury stock for soups, sauces and rice.
Do I need to remove the stems?
The stems stay woody after soaking, so most cooks trim them off and add them to stock instead.
Are dried shiitake better than fresh?
They are different. Dried shiitake have a stronger, deeper flavour and chewier texture, which suits soups and braises. Fresh shiitake are milder and better for quick frying.
Are dried shiitake mushrooms suitable for vegans?
Yes. They are entirely plant-based and a popular way to add savoury depth to vegan dishes.
Dried Shiitake Mushrooms reviews
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