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Thread: shitakes - dried vs fresh?

  1. #1
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    shitakes - dried vs fresh?

    Does anyone know if you can successfully substitute soaked dried shitakes for fresh in a stew? I posted this question as a lamb stew substitute question, but now realize that I must get my subject to better reflect the question!! Sorry -- I am a rookie!
    Syd

  2. #2
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    Here's what I found on www.foodsubs.com

    shiitake mushroom = shitake mushroom = black forest mushroom = black mushroom = black winter mushroom = brown oak mushroom = Chinese black mushroom = Oriental black mushroom = forest mushroom = golden oak mushroom = donko Equivalents: 1 pound = 3 ounces dried. Pronunciation: she-TAH-kay Plural: shiitake Notes: Though shiitake mushrooms are now cultivated, they have the earthiness and flavor of wild mushrooms. They're large and meaty, and they work well in stir-fries, soups, and side dishes, or as a meat substitute. Dried shiitakes are excellent, and often preferable to fresh due to their more intense flavor. Soak them in water for about thirty minutes to reconstitute them, then use the water they soaked in to enhance your sauce. Substitutes: crimini mushrooms OR enoki mushrooms OR straw mushrooms OR chanterelles OR porcini mushrooms OR white mushrooms OR oyster mushrooms

    Hope this helps...and yes, dried have a stronger taste in my opinion, but they sub well, especially in stews.
    Thoreau said, 'A man is rich in proportion to the things he can leave alone.'

  3. #3
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    Thank you wallycat! I think I will forge ahead with the dried ones and I do have a digital scale (my favorite kitchen gadget) so I can get the right amount!
    Syd

  4. #4
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    I goofed...it is a little over 1 oz.
    I figured 16/18ths but it should be 18/16ths ...which is a little over 1 oz....sorry!!!
    If you've already started the recipe, it's probably shy 2 or 3 dried mushrooms, but they are more intense than fresh, so I don't think you'll notice a huge flavor change....
    Thoreau said, 'A man is rich in proportion to the things he can leave alone.'

  5. #5
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    I made the stew this morning and it is cooling -- it is tomorrow's dinner. It is GREAT and I used about 1 1/4 ounces of mushrooms. Yummy -- and thanks so for your help!
    Syd

  6. #6
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    I missed out on this thread. You can sub dried for fresh shiitakes any time. My grandfather used to "grow" them (although I don't think I would call cultivating fungus "growing." He stopped last year - he's 90 and found getting out to the logs was getting to be too much for him - but he dried all he harvested but didn't give away. I use them in cooking whenever I visit him, and they taste great!
    Springtime is my time of year!

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