# Are Dried Shitake Mushrooms Much Different than Fresh? **URL:** \ **Category:** Cafe Society\ **Created:** [January 31, 2009, 4:30am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833 "2009-01-31T04:30:10Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![Darryl\_Lict](https://avatars.discourse-cdn.com/v4/letter/d/7cd45c/32.png) [@Darryl\_Lict](https://boards.straightdope.com/u/Darryl_Lict)\ **Post date:** [January 31, 2009, 4:30am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/1 "2009-01-31T04:30:10Z")
OK, I’m making a couple of dishes containing Shitake mushrooms. I normally stock these inexpensive Chinese dried mushrooms which are a lot cheaper when making something calling out dried Shitakes. Unfortunately, my stash of cheap dried Chinese mushrooms are all moldy! I was looking for dried Shitakes at Trader Joe’s, but was shut down. I went ahead and ran with fresh Shitakes. I’m making congee, and on Superbowl Sunday, I’m thinking about making my Brother-in-Law’s Mom’s Sticky Rice. Can I just run with the fresh Shitakes or does drying them out impart some special deliciousness? ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [January 31, 2009, 4:48am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/2 "2009-01-31T04:48:50Z")
Well, dried shiitakes are different \*from \*fresh ones, if that’s what you’re asking. ---
**Author:** ![Interconnected\_Series\_of\_Tubes](https://avatars.discourse-cdn.com/v4/letter/i/13edae/32.png) [@Interconnected\_Series\_of\_Tubes](https://boards.straightdope.com/u/Interconnected_Series_of_Tubes)\ **Post date:** [January 31, 2009, 4:56am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/3 "2009-01-31T04:56:06Z")
Unhelpful pedantic comments aside, I’m assuming that you usually soak the mushrooms first, correct? If so, I’d posit the entire point of doing so is to simulate _fresh_ mushrooms. I wouldn’t worry too much about it. Fungus is a pretty inert cooking ingredient, all things considered. ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [January 31, 2009, 4:58am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/4 "2009-01-31T04:58:37Z")
Simulate, to a degree, yes, but you can definitely tell the difference in most dishes. ---
**Author:** ![levdrakon](https://avatars.discourse-cdn.com/v4/letter/l/49beb7/32.png) [@levdrakon](https://boards.straightdope.com/u/levdrakon)\ **Post date:** [January 31, 2009, 5:56am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/5 "2009-01-31T05:56:48Z")
I’m amused your fungus got fungus on it. 🙂 Anyhoo, I use dried Shitakes and yes, they’re different from fresh. They’re chewier, but I don’t think most recipes call for dried mushrooms specifically because they’re dried. ---
**Author:** ![Tabby\_Cat](https://avatars.discourse-cdn.com/v4/letter/t/6a8cbe/32.png) [@Tabby\_Cat](https://boards.straightdope.com/u/Tabby_Cat)\ **Post date:** [January 31, 2009, 7:07am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/6 "2009-01-31T07:07:06Z")
The flavour and texture of fresh are quite different from dried. Dried mushrooms have a more intense flavour, have less of a “green” taste, and aren’t as… slimy? Really, the only reason why you would WANT to use fresh over dried is for grilling. For all other purposes, dried and soaked is better, IMO. ---
**Author:** ![Darryl\_Lict](https://avatars.discourse-cdn.com/v4/letter/d/7cd45c/32.png) [@Darryl\_Lict](https://boards.straightdope.com/u/Darryl_Lict)\ **Post date:** [January 31, 2009, 9:34am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/7 "2009-01-31T09:34:34Z")
Thanks for the responses. Yeah, **Tabby\_Cat** , I’m chowing on my congee, and the fresh shitake’s are lame and flavorless. I guess I’ll have to go and buy some dried ones for the sticky rice. ---
**Author:** ![Isamu](https://avatars.discourse-cdn.com/v4/letter/i/7c8e57/32.png) [@Isamu](https://boards.straightdope.com/u/Isamu)\ **Post date:** [January 31, 2009, 9:46am UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/8 "2009-01-31T09:46:43Z")
Yeah the dried ones are “meatier” in texture and have a deeper flavor. ---
**Author:** ![jovan](https://avatars.discourse-cdn.com/v4/letter/j/0ea827/32.png) [@jovan](https://boards.straightdope.com/u/jovan)\ **Post date:** [January 31, 2009, 1:27pm UTC](https://boards.straightdope.com/t/are-dried-shitake-mushrooms-much-different-than-fresh/483833/9 "2009-01-31T13:27:56Z")
> [@levdrakon](#): > > I don’t think most recipes call for dried mushrooms specifically because they’re dried. In some cases, yes. For example, a recipe might require dried shiitake to make mushroom stock. Fresh ones are just not going to produce the same result.