$3.90
Some dishes taste flat no matter how carefully you follow the recipe. The difference often comes down to one ingredient that quietly adds depth, and in Asian cooking that is very often the shiitake mushroom.
Drying concentrates the natural savoury flavour of shiitake, giving you a deeper, meatier taste than fresh mushrooms can offer. These come already sliced, so there is no chopping after soaking. Cover them in warm water for 20 to 30 minutes until soft, then add them straight to soups, braises, stir fries, dumpling fillings and fried rice. Keep the soaking liquid, strained, as a flavourful stock for your broth or sauce.
Dried shiitake is one of the specialty pantry items called for in the new Skinnymixers Asia 2 cookbook. Now you can add it to your order on its own, whether you are topping up after the Collection Box or starting to cook from the book.
Store in a cool, dry place and reseal after opening.
