I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

When I’m making something with fresh criminis I like to rehydrate some motels and porcinis to throw in. Not necessarily because they’re dried, I just never have those fresh. But they add such good, deep flavor and umami.

I could never get down with wood ears, sitting about the texture gives me the ick. But totally agree on shiitakes. Shiitakes and kombu soaked in water makes a great base broth–basically a vegan dashi. Sometimes I’ll even just sip it with a dab of miso, like a savory tea.

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

Dried chantrelles + gumbo = super yum.

Grind dry mushroom into powder then add where ever you need that extra umami kick.

Stew, chilli, braise

Even added them to mash potatos lol

How do they have to be stored like that? Instant mash is one of my go tos when I’m feeling particularly bad, but they don’t exactly taste amazing on their own.

Deff don’t store mushroom powder or at least not long term, it will lose flavour.

Buy whole mashrooms from asian grocery, they are cheap there. Grind them as needed with coffee grinder.

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

Ah, that’s a shame. It would be really handy to be able to prepare a batch in advance. I’ll just have to try small batches and see how much I use. Thanks for replying

I use Shiitake mushrooms for Bibimbap (Korean dish), super tasty!

I mean just for an “umami kick”, you could just go to the same store and pick up a bag of MSG.

I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

I’ve never used MSG, do you just add it during cooking, or do you have to do anything special to it? I’ve seen it compared to salt, but that’s about it.

I’ve seen it compared to salt, but that’s about it.

Yeah, that’s about it. Obviously what it brings is different but yeah I’d say the amounts you use are comparable.

Uncle Roger perhaps overdoes it a bit. I used to use some sort of dries mushroom umami mix that’s found in all the shops here, but it wasn’t as good and even a little moisture near the spices in the kitchen and it would clump up. So I got a bag of msg from an asian store.

5/5 got to say.

MSG was considered like a synthetic additive for ages, but it’s completely natural. It’s a sodium salt of glutamic acid, a naturally occurring amino acid. Not that something being “natural” makes it healthy (god I hate the naturalistic fallacy), but still, just wanted to point that out.

I sometimes use them in beef stew, but the idea of using them to enhance the store ramen sounds great!