How-To Prepare Dried Shintake Mushrooms

Shintake Mushrooms

Soak the dried shintake mushrooms in warm water for 1 to 2 hours until reconstituted.

Shintake Mushroom

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.

Shintake Mushroom

Remove the stems. Discard or save them to use in vegetable stock.

Shintake Mushroom

Cut the mushrooms on a bias.

Shintake Mushroom

Place each piece next to each other spacing them about an 1/8 inch apart.

Shintake Mushroom

Slice the mushrooms to a desired thickness.

Shintake Mushroom

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.

Cooks Note:
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.