(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
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B01N98YU8T |
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Anna G –
I did not know that mushrooms can be of the “premium quality’ before I got these mushroom. They are better than any dried shitake I bought before, online or in the store. They are meaty and plump when rehydrated. The flavor is nutty and the texture is pleasant. These are very fine mushrooms. I would recommend to rehydrate in cold instead of the hot water. The temperature of the water does influence the taste. I find that rehydrating in cold water brings out more flavor and taste.
Dawn Key –
Medium size, juicy, meaty, and beautiful. But they have no flavor, which defeats the purpose, especially of rehydrated shiitakes. I’ll be using the rest of these to make stock, but otherwise I will be sticking to the top quality Asian brands.
Aviva Allegra –
I’ve bought these mushrooms about 3 times already and they are excellent! They rehydrate into big, luscious mushrooms with an earthy pungent aroma and beautiful pattern on top. They brown easily in the pan and cook up into a silky texture. Yum! They don’t smell like chemicals, unlike some dried shiitakes I’ve bought before. The mushroom soaking liquid is full of flavor and I add a bit of back into the pan whenever I cook the mushrooms. (I find that for many applications — such as stir-fries and soups –dried shiitakes are interchangeable with fresh, and they have a better flavor than the fresh shiitakes in supermarkets.)
A key to the best flavor is a long soak in cold water on the countertop, at least 8 hours. I learned this from Asian cooks. The mushrooms, since they are quite thick, need time to fully rehydrate and soften.
Great price for the amount you get, and the bag will last a long time in the freezer. I will continue to buy these until Amazon stops selling them! 😋
Mary C. –
Today, I soaked a double handful of these shiitake in warm water. When reconstituted, the inedible shiitake stems were way too embedded to "pinch" off, as one does with fresh shiitakes, so I sliced every mushroom so as to "discard" (I put shiitake stems in a Ziploc in the freezer for mushroom stock) the stems. After slicing a bit more, I had mostly quartered mushrooms. They were tough to the chew. As I was using them in an Instant Pot recipe, I hoped that the IP would tenderize them. No such luck: great umami flavor, but tough. Keep in mind that shiitake, unlike porcini, mushrooms, rarely have any grit associated with them, so, in future, I’m simply going to pulverize my intended shiitakes in the food processor or blender before adding to the dish. These are a really great value, and their umami flavor was delicious, so I will continue to buy them. UPDATE: I did pulverize the rest of the shiitakes in my food processor, and then decided to make stock immediately using the powder and tiny pieces. The result was about 4 quarts of amazing, deeply rich, dark, flavorful shiitake "glop" — which I mean in a very good way because I wasn’t about to strain it: I wanted all of those remaining tiny pieces of umami bombs. I then froze the "glop" in pint and quart Mason jars. I used one of the pints to flavor mac & cheese, which was outrageously delicious. Today I used 1 quart of "glop" to 1 # of split peas for thick soup, and the result was equally delicious. I’ve been making rich mushroom stock for two decades, and I will no longer require the high expense of buying fresh mushrooms, or expensive tiny bags of porcini, just for stock. As soon as I’m down to 1 pint and 1 quart of shiitake "glop" in my freezer, I’ll be amazoning another bag of these mushrooms. Accordingly, I’ve upgraded my review to 5 stars because, having figured out how to manage them, they’re definitely worth it: 5-star flavor and 10-star value!
maria eng –
Certainly not as described. Small, dusty, uneven shapes, poor quality fragrance, and some have foreign matter stuck to them.
If you are looking for large, high quality Chinese Black Mushrooms, 花菇, these aren’t it.
Not worth the money.
Bradford A Baldus –
These are fine but they’re pretty thick so sometimes they can’t be broken up by hand before rehydrating. I primarily use dried shiitakes in ramen and I normally don’t rehydrate them before cooking them since usually the soften in the few minutes the soup cooks in the microwave. These often are still woody when the soup is done even if rehydrated for a few minutes before cooking. That said, these are thick and meaty if that’s what you’re looking for, so can be good for stir fry’s and other uses.
Amadeo A. Juarez –
I rehydrate just 5 to 6 at a time using cold water and store them in the refrigerator. It takes longer to rehydrate, but I think they retain more flavor this way than a quick rehydrate with hot water. Thinly sliced they make a great addition to ramen or stir fry
Dave B –
Soaked the dried shiitake mushrooms in room temperature water overnight, and then brought them to a simmer for a hour. I then cut off the stems, and thinly sliced the mushrooms, then added the broth with the mushrooms to the soup base. I should have tried the mushrooms first, it was like attempting to chew very tough cured leather strips. Completely uneatable.
After soaking in the leftover seasoned miso soup in the refrigerator for two days the mushrooms had softened and were only slightly chewy like they should have been at first. I don’t know caused them to soften, the extra two days in the soup or something in present in the soup, but they ended up being very pleasant. Started out as a one star but ended up with four stars!
Wendy R. –
I have purchased many dried Shitake mushrooms from the supermarket in the past. Sooo happy I discovered these! The quality is great. These mushrooms surpass my expectations and the value is fabulous. I have purchased these more than once and I will continue doing so!!
Ken –
I live in Massachusetts north of Boston and in the past I would pick up dried shiitake, along with other ingredients when passing through Boston’s Chinatown. I ran out a few months ago and decided it would be best to order than make a special trip. Green Nutrition offered two grades, “A” and this one, “Premium” for an extra two bucks.
With dried shiitake, look for large caps that have cracked open as they dry exposing the white flesh within. They resemble puffed wheat cereal.
These are great!! They look like the picture. After soaking, they became very thick as well as pungent. I had a bag delivered to my workplace. Two Chinese born ladies I work with saw them and said they looked better than what they buy in the Asian markets in Boston and Lowell. I ended up ordering two more pounds for them!!
I don’t do a lot of traditional Asian cooking, but I use shiitake in other recipes. These are KILLER in pot roasts and even coq au vin. For the latter I grind up a couple to boost the flavor of the more traditional button mushrooms.