Q: I have a 1/2-pound bag of dried shiitake mushrooms that I bought in Chinatown for $3, but I don't have any idea how to use them! Help!
Sent by Emily
Editor: Dried mushrooms store very well if kept tightly sealed, so no need to worry about having to use them up really quickly. Dried shiitakes make a great savory addition to all sorts of dishes, especially soups and sauces. Just re-hydrate them in some warm water and throw them in!
• Hot and Sour Soup • Autumn Udon with Vegetables • Baked Mushroom Risotto with Caramelized Onions
Readers, what are your favorite ways to cook with dried shiitake mushrooms?
Related: Ingredient Spotlight: Shiitake Mushrooms
(Image: iofoto/Shutterstock )
5 Things Paris Taught Me About Travel
Recipe: Ham, Cheddar & Chive Egg Bakes
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Bacsac Bacsquare 04...
5 Online Services to Save Yourself a Trip to IKEA
Nikki’s Sweet and Cheery Print Studio
Foodily.com
I put them in my veggie and chicken stocks. Good little touch of umami!
I have this same problem! I've just been rehydrating them and throwing them in stir fries like regular shiitake mushrooms.
You could easily substitute the shitakes for the dried porcinis in my chicken with porcinis, one of my favorite weeknight recipes!
I like this recipe: http://en.christinesrecipes.com/2010/02/steamed-chicken-rice.html . I usually make it with boneless chicken thighs, and I just simmer the whole thing on low heat in a covered skillet, instead of steaming. It's delicious!
Momofuku soy pickled shitakes! I keep a jar of these in my fridge at all times (they store very well). Perfect on their own or as a soup/ stir fry add-in. Recipe here: http://www.foodista.com/recipe/FHQRWHZF/pickled-shiitake-mushrooms
I used it in a bolognese sauce, as a substitute for porcini mushrooms.
Love them braised Chinese style with oyster sauce or Japanese style with dashi.. there's lots of recipes online. Sooo goood.. stands on its own as a main dish. They are also great for flavouring in light steamed dishes (chicken, fish, tofu, pork, etc..), and just a few rehydrated, chopped up, and laid on top goes a long way in imparting delicious flavour.
I'm not sure if I bought a cheap batch but the last bag I got were not very good rehydrated so I ground them up in my (clean) coffee grinder and used the powder as a rub for meats, a sprinkling in sauces, on eggs. I stored the powder in the freezer.
My favorite is a bit of a Japanese/Italian dish—shiitake and bacon alfredo. It's easy to make, but it's creamy, smoky, and full of flavor. http://www.humblebeanblog.com/2009/08/shiitake-and-bacon-alfredo/
They are great in the filling for potstickers or wonton. I also simmer them with chicken thighs for a quick broth I use for noodles.
Creamy mushroom soup with lots of umami and no need for any stock/broth! Rehydrate the shiitake in minimal hot water (~15-20 minutes) and chop into slices (reserve the water). Chop onions and garlic and fry in butter with some black pepper, bay leaves, freshly grated nutmeg and some dried rosemary leaves. Add the mushrooms and some flour and cook a little. Add whole milk, and the reserved water and simmer till the soup thickens. Add salt and it's ready. Takes less than 30 minutes, including the soaking time.
I bought these from Costco and we rehydrate them and sautee them with cream and sherry to make sort of ragu that we eat on toast. It makes for a satisfying and quick dinner.