Dried Chinese mushroom or dried shiitake has a distinct, rich, bold flavor. These are such prized ingredients that beautifully selected mushrooms are packaged and sold as gift items, popular gifts for the lunar new year.
Mushrooms come in different sizes and grades. And in mushroom specialty stores in Hong Kong, Taiwan and China, the mushrooms are displayed in giant bags, each categorized and priced by size, and thickness.
Look for ones with fleshy, thick caps. They cost more than the ones with thin, flimsy caps but worth the money. The size of a dried mushroom varies from 1 inch in diameter to up to 3 inches. I have two types at home (see above), one about 1½-2 inches in diameter, which I could use whole, but usually use sliced or diced. I also have tiny ones, about ¾ inch in diameter, which I use whole in a braise, or in a mushroom sauce over fried veggies.
Rinse mushroom, and then soak for at least 1 hour. Cut off stem when reconstituted and slice or leave whole, depending on recipe.
Buy mushroom from any Asian store. Store them in a vacuum pack or in a jar with lid.
