Soak the dried shintake mushrooms in warm water for 1 to 2 hours until reconstituted.
Once all the mushrooms are softened, using your fingers, rub the tops and bottoms of the mushrooms. Rub until the tops are smooth to remove all the sand.
Rinse the mushrooms under running water as you continue to rub and clean the mushrooms.
Remove excess liquid by squeezing the mushrooms in your hand.
Remove the stems. Discard or save them to use in vegetable stock.
Cut the mushrooms on a bias.
Place each piece next to each other spacing them about an 1/8 inch apart.
Slice the mushrooms to a desired thickness.
You can slice the mushrooms as thin or as thick as you would like. If you have any leftovers, divide them into 1/4 cup portions and freeze.
I make these ahead of time and keep them in the freezer. I can whip up
Oyaku Donburi with leftover chicken without having to wait for the 2 hours to prep the dried shintake mushrooms.
Divide them into 1/4 cup portions, put them in a freezer bag and store in the freezer.