Foresta Shiitake Dried Mushrooms 25g

Foresta Shiitake Dried Mushrooms 25g

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See other products from Foresta

Hand picked dried mushrooms

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Our Price £2.84 (£11.36 per 100g)  
In Stock

More about Foresta Shiitake Dried Mushrooms

Shiitake mushrooms have a rich, smoky flavour and a meat like texture. They are considered to be the finest edible mushroom in Asia where they have been used in cooking for over 2000 years.

Cooking Instructions

Rehydrate the mushrooms by soaking them in a bowl of warm water for around 30 minutes. Lift the mushrooms out of the bowl, rinse thoroughly under cold water to remove any small stones/grit and squeeze dry. Sieve the mushroom liquid and use as stock. Add the mushrooms to your favourite dishes.

Other Information

Once opened, store in an airtight container in a cool, dry place. Re hydrated mushrooms can be kept in the fridge for up to 48 hours.


Dried Shiitake mushrooms are a popular ingredient in stir fry dishes.
Chinese Stir Fried Chicken with Broccoli Spears
Serves 2

20g Foresta Dried Shiitake Mushrooms.
2 skinned chicken breasts weighing approximately 170g each.
110g of washed broccoli spears.
1 tablespoon of corn flour
1 tablespoon of soy sauce
2 tablespoons of groundnut oil
1 clove of garlic, peeled and chopped.
1 dessert spoon of grated ginger
½ teaspoon of salt
4 tablespoons of rice wine
2 whole spring onions finely chopped

1. Rehydrate the Dried Foresta Shiitake Mushrooms as instructed on the label and cut in to thick slices.
2. Cut chicken breasts in to 2.5cm x1cm pieces, place in a small bowl, sprinkle with the corn flower and hand mix until all the pieces are completely coated. Sprinkle the coated chicken pieces with the soy sauce, hand mix again, then cover bowl and leave in a cool place for approximately 30 minutes.
3. Prepare the broccoli spears by removing outer leaves, separating the florets and cutting the stalks in to 2cm lengths.
4. Heat 1 tablespoon of the groundnut oil in a wok over a high heat. When it is really hot add the chicken pieces and stir fry for 2 to 3 minutes, stirring continuously until all sides are golden brown. Then remove on to a plate and keep warm.
5. Add the remaining oil to the pan and add the garlic and ginger. Cook for 30 seconds then add the broccoli stalks and florets, sliced shiitake mushrooms and salt. Continue stir frying over a high heat for another minute.
6. Add the chicken pieces to the pan, turn the heat down to medium, pour in the rice wine plus 2 tablespoons of water and add half of the chopped spring onion. Cover the wok with a lid and cook for a further minute.
7.Remove the wok from the heat.
8. Plate the cooked ingredients and sprinkle with the remainder of the chopped spring onion.
9. Serve immediately with either plain boiled or egg fried rice.

Manufacturers Web Site

Produced by JAMPOL

Customer reviews - Foresta Shiitake Dried Mushrooms 25g


- Sat 2nd Nov 2013

Taste great when sautéed in garlicormin an Asian noodle soup dish.

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