When I?m out of dried shiitake mushrooms, it?s practically a kitchen emergency. I use them all the time in East Asian cooking to amp up umami goodness, whether it's in a stir-fry, soup, dumpling filling, or a tofu dish. In Vietnamese, they?re called nam dong co kho or nam huong kho by southern and northern Viet speakers, respectively. The mushrooms in dried form are most often used in my house so we drop the ?kho? (dried) when we refer to them. Shiitake mushrooms are typically added during the cooking process. I?ve never eaten them raw. (Have you?) I decided to write about dried shiitake mushrooms because people ask for tips on how to buy them and prep them. Frankly, the ones sold at mainstream supermarkets...
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