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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they can last for 6 to 12 months. In the freezer, they can last even longer.
Yes, it is recommended to quickly rinse them under cold water to remove any dust or grit before placing them in the soaking bowl.
Absolutely. The soaking liquid is packed with umami flavor. Strain it through a fine mesh or coffee filter to remove sediment and use it in soups or sauces.
Dried porcini mushrooms offer a similar depth of flavor, though fresh shiitake can be used if you increase the quantity, though the flavor will be less intense.
The stems of dried shiitakes are very tough even after soaking. It is best to cut them off and use them only for flavoring stocks, then discard them.
Look for 'Donko' mushrooms, which have thick, tightly curled caps and deep white cracks on the surface, indicating higher quality and better texture.
No, they are too hard to eat dry and must be rehydrated and cooked to be digestible and palatable.
They typically double or triple in weight as they absorb water, and the caps become soft and meaty.
Yes, especially if they were dried in the sun, as mushrooms produce Vitamin D when exposed to UV light.
Dried Shiitake Mushrooms is a versatile ingredient found in cuisines around the world. With 296 calories per 100g and 9.58 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the fungi category with complete nutrition information.
View all fungi →Discover 1 recipes featuring dried shiitake mushrooms with step-by-step instructions.
Browse recipes →They are staples in Asian cuisine, perfect for miso soup, stir-fries, braised dishes, and vegetarian stocks.