Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Does anyone have any experience with dried kombu and dried shitake mushrooms?I am going to be using these for miso soup,and the recipe I have says to reserve them for another use.What would be the best way to store these?How many uses have folks gotten?Any help would be appreciated-kinda of a newbie at this. Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 I use kombu and shiitake all the time. I just stick them in the fridge and use them again in soup, rice, beans or whatever until they disintegrate. Sometimes it takes two uses, sometimes more depending on what you are doing and how long you are cooking them. If you dont' use them, they will turn fuzzy and moldy. I have even tossed them in the freezer if I were not going to use them for two or three days or more. Jo-Ann TN _____ On Behalf Of Robert Wednesday, August 13, 2008 8:53 PM Question on Kombu and dried Shitakes Does anyone have any experience with dried kombu and dried shitake mushrooms?I am going to be using these for miso soup,and the recipe I have says to reserve them for another use.What would be the best way to store these?How many uses have folks gotten?Any help would be appreciated-kinda of a newbie at this. Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2008 Report Share Posted August 13, 2008 Are you using the kombu and shiitakes to make a vegetarian dashi? I use dried shiitakes all the time. I use them in stir-fries, soups, and risotto. I have even sliced the rehydrated shiitakes and put in miso soup. They keep for a a day or two in the fridge after being rehydrated. susie --- On Wed, 8/13/08, Robert <placidazure1 wrote: Robert <placidazure1 Question on Kombu and dried Shitakes Wednesday, August 13, 2008, 8:52 PM Does anyone have any experience with dried kombu and dried shitake mushrooms?I am going to be using these for miso soup,and the recipe I have says to reserve them for another use.What would be the best way to store these?How many uses have folks gotten?Any help would be appreciated- kinda of a newbie at this. Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 What are kombu and shiitake? I think I've heard of the latter but I'm not sure and have never heard of kombu. Jo-Ann Murphy <jo-ann wrote: I use kombu and shiitake all the time. I just stick them in the fridge and use them again in soup, rice, beans or whatever until they disintegrate. Sometimes it takes two uses, sometimes more depending on what you are doing and how long you are cooking them. If you dont' use them, they will turn fuzzy and moldy. I have even tossed them in the freezer if I were not going to use them for two or three days or more. Jo-Ann TN _____ On Behalf Of Robert Wednesday, August 13, 2008 8:53 PM Question on Kombu and dried Shitakes Does anyone have any experience with dried kombu and dried shitake mushrooms?I am going to be using these for miso soup,and the recipe I have says to reserve them for another use.What would be the best way to store these?How many uses have folks gotten?Any help would be appreciated-kinda of a newbie at this. Rob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 14, 2008 Report Share Posted August 14, 2008 Kombu is a variety of seaweed. Shiitake is a variety of mushroom. Jo-Ann TN _____ On Behalf Of Lisamarie Dean Thursday, August 14, 2008 1:15 PM RE: Question on Kombu and dried Shitakes What are kombu and shiitake? I think I've heard of the latter but I'm not sure and have never heard of kombu. Jo-Ann Murphy <jo-ann (AT) flextech (DOT) <jo-ann%40flextech.net> net> wrote: I use kombu and shiitake all the time. I just stick them in the fridge and use them again in soup, rice, beans or whatever until they disintegrate. Sometimes it takes two uses, sometimes more depending on what you are doing and how long you are cooking them. If you dont' use them, they will turn fuzzy and moldy. I have even tossed them in the freezer if I were not going to use them for two or three days or more. Jo-Ann TN _____ @ <%40> [@ <%40> ] On Behalf Of Robert Wednesday, August 13, 2008 8:53 PM @ <%40> Question on Kombu and dried Shitakes Does anyone have any experience with dried kombu and dried shitake mushrooms?I am going to be using these for miso soup,and the recipe I have says to reserve them for another use.What would be the best way to store these?How many uses have folks gotten?Any help would be appreciated-kinda of a newbie at this. Rob Quote Link to comment Share on other sites More sharing options...
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