Meaty mushrooms with a rich, earthy flavour when cooked. Also known as Chinese black mushrooms or oriental black mushrooms. PREP Cut off and discard the tough stems. Use the caps whole or slice thinly for stir-fries. You can also use the stems to flavour stock. COOK The meaty caps are best used in stir-fries. Use dried shiitake in soup as they have a more intense umami flavour than fresh ones.
Soak the dried mushrooms in hot water for 15min before cooking; add the liquid to your stir-fry or soup to flavour it.