Tea Flower Mushroom

Our range of Tea Flower Mushroom is often called a wild mushroom, however it is only found cultivated. The origin of this mushroom is debated. Either the Chinese or the Japanese were the first to cultivate shiitake over 1200 years ago. Available fresh in nearly all U. S. markets, there is also a very large demand for the dry form. Dried shiitake caps are dark brown on top, with tan gills underneath. The rim of the dried shiitakes curls down toward the stem. Shiitakes have a meaty flesh and a full bodied, bosky flavor. Shiitakes may also be referred to as Chinese black mushrooms or forest mushrooms. Shiitake (shee - tah-kay).
Suggested Use:
Tea Flower Mushrooms have a light and delicate flavor and can bea prepared in many ways. Delicious breaded and fried, added to vegetable and Oriental soups. Chop and mix with bread crumbs for a savory stuffing for grilled vegetables. Add some Shiitake to your next stir fry recipe.

Basic Preparations:
To reconstitute, place desired amount into a bowl covered with boiling water and let soak for 15-20 minutes and rinse well. Or, rinse well and add directly to recipe that will cook for at least 25 minutes. General rule, 1 oz. dry reconstitutes to 3-4 oz.