Emma Basic Dry Shiitake Mushroom 38g

Why dried shiitake has more flavour than fresh.
Drying concentrates everything that makes shiitake distinctive. The process drives off water and intensifies the glutamic acid and guanylic acid — the compounds responsible for the deep, savoury umami hit. A rehydrated dried shiitake has a more complex flavour than a fresh one cooked the same way.
To use: soak in warm water for twenty to thirty minutes. The mushroom will roughly double in size. The soaking liquid — now a golden mushroom dashi — should be saved and used as stock. It's especially useful in ramen broth, rice cooking water, and any sauce where you want depth without heaviness. Store the dried mushrooms in a sealed container away from light and they'll keep for months.

Key features:

• Umami — dried shiitake has an intense flavour compared with fresh. The drying process draws out umami flavour by breaking down proteins into amino acids (glutamate)
• Vegan — suitable for vegans and vegetarians
• High protein — contains 20.6g protein per 100g
• A kitchen cupboard staple — easy to store, simple to use. Simply soak in water to rehydrate and ready to cook. Perfect in soup, ramen broth and stir fries
• How to prepare — soak in a bowl of water until softened. The mushrooms should at least double in size. The liquid can be used as stock

Pairs with:

• Miso soup
• Ramen broth
• Stir fry

• Vegan
• Gluten Free
• High Protein

Dried shiitake mushroom.
Free from all major allergens. No additives.