ONETANG Natural Dried Shiitake Mushrooms - Premium Flavors |AAA Grade Extra Dry Mushrooms for Soups Sauces Pasta and Risotto Rehydrate Quickly All Natural & Vegan | 16 Oz

Honestly, this is one brand I will buy over and over. The value for the quantity and quality is unmatched. Rehydrating them and then filtering the leftover juice for use of making my own stock for soup is a GAME CHANGER I will not make my mushroom soups without this babies. Absolutely delicious and worth the time to rehydrate.

I keep dried mushrooms in my pantry. I dont use them all the time, but just enough to warrant my purchasing a huge 5 lb bag-- best price per ounce too. Worry about them going bad? Nah, dried mushrooms last indefinitely. A lot of foods are like that. Store them well, and they are going to be totally fine for years to come. Good prepper food. No shortage of info to be found regarding this. That being said, my bag has a best by date of Feb 2025-- couple years out. Best by is really only an guarantee of freshness, taste, and nutritional value. After that, it is possible for there to be a decrease in quality, etc, but it depends on the food. Dried mushrooms are not affected by time so much. Any dried vegetable or fruit wont rehydrate to perfection. Soaking is very important, not just tossing in when cooking (ie, dont think that they have been "soaked" because they were added to a long simmer soup). I find it best to soak before actual cooking or other uses. Stems take way longer to soften up, so it may be best to remove those as soak separately. I like shiitake for its mild flavor and high nutrient value. I ay use fresh white cap or portabello mushrooms then add in some dried (well, soaked) shiitake to give added boost. Huge bag. Like size of a bed pillow. I dont store them in any fancy complicated way. I take out what I think I will use over the course of a month, then just tape the bag closed and store in cool dark area. If I am motivated, I may divide these up into jars, baggies, or mylar bags just for ease of storing. If not, the mushrooms are fine in the bag they came in.

We have been endeavoring to eat fewer animal products, but still have not incorporated mushrooms into our vegetable garden. These dried whole shitake mushrooms have been a terrific alternative to fresh ones. Dried mushrooms have a long shelf-life. Once rehydrated, they have a delicious meaty texture and add umami to every dish. We will continue to buy these in bulk in bulk from Onetang and keep them in our pantry.

For the price and quality, I give mushrooms 4.5 stars. I weighted the package, and it was 5 pounds indeed. The mushrooms smell good. The trick in cooking these dried mushrooms is that they have to be soaked for a couple of hours before cooking. Here is how I cooked the mushrooms with oyster sauce. Soak with warm water for three hours (picture uploaded) Cut off stems left on the mushrooms (stems are good for soup later) Set Instant Pot to saute high (alternative wok/pot on a stovetop) Use a little oil to sear mushrooms, optional soaked dried oysters, dried tofu, cabbage. Add mushroom water from soaking to cover all mushrooms. Add oyster sauce, rock sugar(any sugar), a little bit chicken powder. Keep saute high to boil until bubble. Change to slow cook for 20 minutes The one-fifth portion was on a plate. (picture uploaded) The mushrooms are very delicious. Without soaking, the mushrooms will not be softened enough. I've used the Instant Pot on high pressure for cooking 45 minutes. The mushrooms were still inedible. The size of the mushrooms is not consistent. For me, it's not an issue.

I grew shiitake mushrooms for a couple of year, and these dehydrated mushrooms are as close to fresh as you can get once they are hydrated. First of all 16 oz. of dehydrated mushrooms is a lot of mushrooms. Shiitake mushrooms are a very meaty mushroom similar to a portabello mushroom, and are best when cooked. The mushrooms in this package do include the stems. When growing these mushroom, I always removed the stems as they are very tough. I froze the stems in baggies to be used to add flavor and richness to broths. Since these mushrooms include the stems, it may be best to cut them out before hydration. You can cut them out with a scissors and save them for broth. They will hydrate and add flavor to your broth when you simmer the bones. I wouldn't use the stems in stews or soups as they are not edible and would be difficult to pick out. As for hydrating these mushrooms, I would recommend soaking them in cool water, after rinsing, for at least 24 hours to get the best flavor. You can hydrate them in hot water for less time, but the flavor and texture won't be quite as good. The soaking water smells wonderful and is good to use as a mushroom broth. It also adds a lot of flavor to broths and gravies. The mushroom broth (soaking water) can be frozen in containers for later use. To use these mushrooms after soaking they should to be cooked either by sautéing them or adding them to a recipe. I like them best when sliced and sautéed after they have been hydrated. I used these mushrooms tonight, and sautéed them with onions and portabellas to go with steak. These mushrooms were very similar to the portabellas in flavor and texture, and the taste exactly very close to the fresh shiitake mushrooms I used to grow. I would recommend these mushrooms as long as you dehydrate them long enough and remove the tough stems. Since shiitake mushrooms are very dense, they take much longer to hydrate than most dehydrated foods. In my opinion, nothing beats fresh, but these mushrooms are a very good alternative when fresh is not available. I hope this review was helpful for you.

These mushroom are small but very aromatic and taste very good when stir fried with oyster sauce. You might find it a bit chewy if you soak it only for a couple of hours, soak it overnight will make it very soft to bit, don't throw the soaking water, heat it up and add a teaspoon of miso paste and will turn it into a very tasty miso soup! I'm very pleased with these dry mushroom.

OMG, fantastic flavour, an nutritious

Read some negative reviews. I got lucky ;) ... Soaked the shrooms in a well salted water, which I used for cooking. Shrooms did absorb water well after 2 days and during 20min in Instant Pot on Hi Pressure, with some celery, carrots, bay leaf, spices. Came out good. Soft heads / fruiting bodies, the stems a bit hard. Next time will cook 10min longer to check the outcome again. Tasty shrooms.

I like the taste better than fresh mushrooms, especially in fried rice.

Good price at 25 dollars but would be nice to see these in stock more often