ONETANG Dried Mushroom Slices 24.03Oz New Crop Premium Grade Extra Thick Mushrooms slice No Fumigation Sulfur 681G (3 Pack of 8.01 oz)

Tasty mushrooms...Fresh mushrooms go to rot too quickly in the fridge, so this is a practical workaround. I selected this brand because they don't use sulfur as a preservative. You do have to be mindful of the fact that you must soak them for at least a half-hour before you start cooking. I also ordered too much...thinking that 8 oz. would be too small. It's not. So I ordered the three pack and received three huge bags. I have enough to last a year, at least.

Really great dried mushrooms, I like to add liquid smoke and some marinade bases to the hot water when I am rehydrating the mushrooms and the longer you let them rehydrate the softer and more flavorful they will be when you cook them in a stir fry, soup, stew, or any dish that you would normally cook with mushrooms.

I recently became physically unable to leave my apartment for awhile. I’ve been having cravings for miso soup, and decided to order the ingredients to make it. I ordered these dried shiitake mushrooms, as I love them in miso soup.The first thing that struck me when I saw the package was- holy cats! 16 ounces of dried shiitake mushrooms is a LOT of mushrooms! The package measures 10 1/2” wide by 14” high, and is about 2” thick across the middle. It’s huge!Initially, inspired I think by this new bounty of shiitakes, I portioned out way too many chunks of mushrooms to use in my first bowl of miso soup. When they expanded, they ended up being far too much mushroom in the soup for my taste. But that was fine: it demonstrated how nice and plump they get when they rehydrate, and also made me realize I won’t be running out of dried shiitake mushrooms until April of 2030- or thereabouts.There are instructions in English on the back, which is nice:“Whole dried shiitake soaking before cooking takes much long time. For the convenience of family use, we sliced the whole dried mushroom to 0.3cm thickness pieces, the pretreatment time is therefore shorten to 10-15 minutes. We are strict in selecting raw material for Onetang Shiitake Mushroom Slice, only the healthy mushrooms with 3cm + diameter from Suizhou, one of the best origin in China, are taken into processing.”It says each piece, or slice, of mushroom is 15 calories. They have 3 grams or 1% of daily carbohydrates, and 0.5mg or 4% of iron. I ordered the mushrooms on December 29th, 2023; the freshness date indicated on the bag is “JUL/11/2025.”As I associate shiitakes with Japan, I was surprised to see the mushrooms were from China. But this is due to me missing this in the description: the manufacturer on Amazon is listed as the "Hong Kong Sungiven International Food Co., Limited.” So that was disclosed- I just missed it. There are also two import companies listed on the label- one is in New Jersey, the other in California.Regardless- the mushrooms, I thought, were very good. Delicious, even. As other reviewers have mentioned, they have a distinct flavor that is sort of nutty and earthy. If you have never tried shiitakes, they have a more concentrated mushroom flavor than the milder white mushrooms at the local supermarket. I worked in a nouvelle cuisine restaurant in the mid 80s, and we got in flats of shiitakes daily. I developed a taste for them. When I first tried them (I was very young when I started working there) I thought they tasted kind of “musty” and weird, but within a couple of days, I really enjoyed them- especially their texture. So while these have been dried, I think the flavor quality of these mushrooms is a good match for the ones we used, and we were located on the West Coast where customers are picky because they are used to the freshest and best of everything.The first time I prepared them for soup, I soaked them in warm water for the label-suggested 15 minutes. They still felt too firm for my taste after the 15 minutes elapsed, so I let them soak a bit longer. After about a half hour, they felt soft enough, and they did not, I was surprised to find, get in the least soggy or spongy. They still retained that wonderful “meaty” shiitake texture.The next time I prepared them, I put them in a glass bowl, poured one and a half cups of boiling water over them, and let them sit for about half an hour while I prepared the other soup ingredients. One and a half cups is the amount of water called for to make a bowl of miso soup, according to the instructions on the miso bottle. The boiling water not only rehydrated the mushrooms much faster, but it extracted a lot more of their flavor. I then used the mushroom liquid to make the soup. I also didn’t like the large size of the mushroom pieces in my smallish bowl of soup, and found out that cracking them into smaller chunks while they were dry was easier and faster than slicing/chopping them after they were rehydrated.And they were really delicious in the miso soup. Sooo good. The liquid they had imparted their flavor to while rehydrating really enhanced the taste of the broth. Yummy!I think these mushrooms would be great on a pizza, or in any other recipe where shiitakes would be called for. I don’t care for raw mushrooms, but I doubt these would work well in a salad, as when reconstituted, they have a distinct “cooked” texture. Of course, everyone has their own preferences. But in stir fry or other recipes, they would be fantastic!And, if you order these, I would purchase the biggest, thickest book of shiitake mushroom recipes you can find- because you will have quite the supply of mushrooms to work with!

We use these to include in sushi and they’re great! This is my 2nd purchase. We blanch them in bonito broth, cool and freeze. They have a good flavor and texture.

Easier to use and tey have a good taste

buyer bewareThe mushrooms come from China, and on the backside of the package there is a sticker that says that this product has LEAD in itI photographed the sticker and will include the photos in my review

These are thick pieces of mushroom that add to any recipes. There are countless ways to use these, but for me, I’ve mainly used them in soups and toppers for steaks. Reconstituted in water for about 3-5 minutes before use is my preferred method to do them before cooking. I have added them in garlic butter for steaks, in spaghetti sauce, you name it and a little bit goes a long way. I will buy again. I store them in a washed out coffee can so they keep intact longer in my pantry.

It was disappointing when I tried to prepare these from freeze dried state. It wouldn't work. I couldn't eat them.