Prep Dried Mushrooms
Staple of any Chinese Buffet.
Soaking in cold or room-temp water keeps mushrooms firmer. Hot water (never boil) speeds things up but toughens texture and cooks off some aromatics.
| Prep | Enoki | Shiitake | Woodear | Snow Fungus | Oyster |
|---|---|---|---|---|---|
| Rinse to remove grit | |||||
| Best: soak in cold water | 2h | 8h | 2h | 2h | 2h |
| Quick: soak in hot water | 20 min | 30 min | 30 min | 15 min | 20 min |
| Remove tough part | clump | stem | nub | base | none |
| 1 oz dried yields | 8-10 oz | 8-9 oz | 4-6 oz | 2-3 oz | 3-4 oz |
Tip: Strain soaking liquid through a fine filter and add to soups for extra umami.