Reconstituted Shitake Mushrooms Food
RECONSTITUTED SHITAKE MUSHROOMS
Delicious way to reconstitute dried shitake mushrooms for use in your recipes. A Japanese friend showed me how to make these a few months ago - they are moist and flavorful, you would never guess they started out dried. She used it to top a sushi salad, but they are also delicious alone. The broth makes a lovely soup too.
Provided by Random Rachel
Categories Japanese
Time 35m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Soak the shitake mushrooms in water according to package directions to hydrate.
- In a small saucepan, cover the mushrooms with water. Add in the dashi, mirin, sake, sugar, and soy sauce. Bring to a boil. Reduce heat and simmer 20-30 minutes.
- When the mushrooms are tender, remove from soup and slice to use in your recipe. You can also make a decent soup out of the leftover broth by leaving in some sliced mushrooms, and adding a bit of diced tofu, etc. as you would with a miso soup.
Nutrition Facts : Calories 263, Sodium 363.7, Carbohydrate 55.5, Sugar 51.2, Protein 0.4
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- Stuffed Shiitake Mushrooms. Pyogo beoseot-jeon, or stuffed shiitake mushrooms, are a popular Korean festive holiday food. And for good reason! They’re packed full of healthy proteins and tasty goodness.
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