Dried shiitake mushrooms

Chewy, smoky mushrooms that keep for months. The soaking water is a free stock.

At a glance

• Chinese: 冬菇 (Cantonese dung1 gu1), 香菇 (hoeng1 gu1; Mandarin xiāng gū)
• Common English names: dried shiitake, Chinese black mushrooms, winter mushrooms
• 花菇 (flower mushroom) is a higher grade with a cracked cap.

What it is

Shiitake that have been dried. Drying makes them chewier, with a stronger, smoky smell. Fresh and dried shiitake taste different, and many Chinese recipes prefer dried.

How we use it

1. Rinse them. Soak in cold water for at least 6 hours or overnight (use the fridge if the kitchen is warm).
2. In a hurry: cover with hot water, press them down with a small plate and wait 20 to 30 minutes. The soaking water will be less flavourful.
3. Squeeze out the water, cut off the tough stems and slice the caps.
4. Keep the clear soaking water. Pour it off the grit at the bottom and use it in soups, congee, rice or sauces.

Where to find it in Hong Kong

• Sold dried by weight in dried-goods shops. Dried Seafood Street (Des Voeux Road West, Sheung Wan) is the well-known area for dried goods (Hong Kong Tourism Board / Landmark).
• Packed dried shiitake are also on city'super's online shop (for example sliced dried shiitake from Kyushu).
• Store sealed in a cool, dry place.

Substitutes

• Fresh shiitake: milder and less chewy. Use a little more.
• Other dried mushrooms: the taste will change.
• Skip the soaking water if you use fresh.

Dishes here that use shiitake

• Steamed drumsticks with mushrooms (41)
• Shiitake minced pork rice (50)
• Shiitake & chestnut rice (75)

These are link-out recipes. Check the linked recipe to see if it uses dried or fresh.

Sources

Facts on this page come from these pages. We have summarised them in our own words.

• Red House Spice: shiitake mushrooms
• Charwok: shiitake mushrooms
• The Plant Based Wok: dried shiitake mushrooms
• Landmark: Dried Seafood Street and Tonic Food Street
• city'super E-Shop: dried shiitake
• CC-Canto: 冬菇