Shiitake Mushrooms - Chinese Duck Dumplings

[CaliforniaCook]

I would like to get over to the asian deli/market & pick up a roast duck to make these Duck Dumplings:

http://www.finecooking.com/recipes/duck-shiitake-dumplings.aspx

Tried shiitake mushrooms in a can & dumped them because they tasted slimey. I know they sell shiitakes that need to be rehydrated, but don't know if they will have the same slimey texture. Want the dish to taste authentic. So... any input/suggestions? TIA

[ChowderMan]

I have a 'stock' of dried mushrooms - various sorts - and no they don't rehydrate to slimy.

then again, then don't rehydrate to "like fresh" either... that recipe specifically calls for dried - rehydrated the texture is firmer than fresh which I reckon works in that dish - the fresh might just cook down too much.

I keep dried mushrooms in stock because I can get a more intense flavor from dried than fresh. and some types - like morels - are difficult to find fresh and very seasonal.

[BreezyCooking]

Dried Shitake mushrooms are an absolute STAPLE of my pantry. And no, they don't rehydrate "slimy".

Just place the amount required in a bowl & cover with hot tap water. Depending on the thickness of the mushrooms, proper rehydration can take anywhere from 20 minutes to an hour. And unless I need the soaking water for the recipe, I rinse & change the hot water every 10 minutes or so, turning the mushrooms over with each change.

But I also agree that fresh Shitakes should work just as well in that recipe. And I really don't think they'd retain much more moisture than rehydrated dried. For whatever reason, fresh Shitakes don't exude nearly as much moisture as White Buttons or Creminis do.

[CaliforniaCook]

I have a 'stock' of dried mushrooms - various sorts - and no they don't rehydrate to slimy.

then again, then don't rehydrate to "like fresh" either... that recipe specifically calls for dried - rehydrated the texture is firmer than fresh which I reckon works in that dish - the fresh might just cook down too much.

I keep dried mushrooms in stock because I can get a more intense flavor from dried than fresh. and some types - like morels - are difficult to find fresh and very seasonal.

Thanks, CM :)