Dried Tea Flower Shiitake Mushrooms
Tea flower shiitake mushrooms are thicker and meatier than regular shiitakes, and have a strong smoky taste that adds plenty of flavor. While the xing yu or flower shiitakes have even more flavor, the tea flower variety is more economical.
Either way, they pack a punch nutritionally. They're rich with copper, which supports healthy blood vessels, bones, and immune system, and other vitamins and minerals including thiamine, riboflavin, folate, calcium, magnesium, phosphorus, potassium, and vitamins B6, C, and D. (Maybe that's why mushrooms symbolize longevity in Chinese culture!)
How to use: In soups, stirfries, fillings for dumplings, buns, egg and spring rolls
How to prepare:
- Rehydrate the mushrooms by soaking them in cold water for 15 minutes or until they become tender and pliable
- Once rehydrated, discard the stem and use the mushroom and the reserved water to flavor soups, stirfries, or fillings
Flavor: Strong and smoky