How to best preserve fresh shiitake mushrooms?

I was gifted a large amount of shiitake mushrooms and am planning on gathering some friends to make some dumplings and use the mushrooms in a meat mix for filling. The mushrooms are so fresh that they are already showing signs that they'll be bad by the time the party is. How should I go about preserving them? Would an early marinade work or would they be too salty by the time we work with them. Drying them out feels like a waste of fresh mushroom.

Bill R
  • Posted by: Bill R
  • April 30, 2024
  • 813 views
  • 2 Comments

2 Comments

HalfPint
HalfPint April 30, 2024
I would prep the dumpling filling, with the mushrooms, now and freeze until the party.
 
702551
702551 April 30, 2024
Drying is actually the most common way to preserve shiitake mushrooms in Japan. The Chinese also dry their mushrooms to preserve them.

One thing that happens to shiitakes in the drying process is a large increase in umami. The very best dried shiitakes are referred to as "donko" in Japan and are highly prized for use in dashi.

When I buy shiitakes I'll keep what I think I can use fresh and dry the rest. I also dry the fresh stems which are often thrown out for being too tough; the flavor of the dried stems is still very good.

Best of luck.
 
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