Dry goods & condiments
Dried Shiitake Mushroom
A common Hong Kong dried mushroom with a rounded brown cap, pale underside and concentrated mushroom aroma.
- 繁體中文
- 冬菇
- English
- Dried Shiitake Mushroom
- Bahasa Indonesia
- Jamur Shiitake Kering (冬菇)
- Tagalog
- Dried Shiitake Mushroom (冬菇)
What is it?
A common Hong Kong dried mushroom with a rounded brown cap, pale underside and concentrated mushroom aroma.
How to identify it
Whole pieces have round to slightly curled brown caps, pale radiating gills and a stem; after soaking they become thicker and soft.
- Rounded brown cap
- Pale radiating gills underneath
- Strong clean dried-mushroom aroma
Common confusion
Dried shiitake has a rounded cap and gills, unlike the thin ear-like lobes of wood ear or cloud ear.
Common Hong Kong household uses
Used in braises, steamed dishes, soups and glutinous rice.
Preparation or handling
Rinse under running water, then soak in a clean container. Limit room-temperature soaking to two hours; refrigerate if longer. Cook thoroughly.
Storage
Seal against moisture in a cool place. Refrigerate during soaking and use soaked mushrooms promptly.
Helper tip
Cap pattern, thickness and size are grades, not automatically different ingredients; confirm the 冬菇/dried shiitake label.
What Ma’am or Sir may say
今晚浸冬菇，放雪櫃浸。If soaking takes longer than two hours, keep the mushrooms refrigerated rather than at room temperature.
Useful market phrase
Please give me dried 冬菇.Does the image look correct?
Last reviewed
Sources
- Hong Kong Food and Environmental Hygiene Department — Public Market Items - Other Foods
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong Food and Environmental Hygiene Department — Other foods Cantonese pinyin
- Hong Kong Centre for Food Safety — Soaking Mushrooms and Food Safety