Dried Mushrooms - Shiitaki - Wood Ear - Dried Lily Buds

Dried mushrooms are commonly used in Asian cuisine:

Shiitake Mushrooms

Popular in Japanese, Chinese, and Korean dishes.
Rich, umami flavor; used in soups, stir-fries, and braised dishes.

Wood Ear Mushrooms (Black Fungus)

Common in Chinese and Southeast Asian dishes.
Chewy texture; used in soups, salads, and stir-fries.

Matsutake Mushrooms

Delicacy in Japanese cuisine.

Earthy aroma; used in rice dishes, soups, and hot pots.

Enoki Mushrooms

Dried version used for soups and stews in Korean and Japanese cooking.

Mild flavor with a slightly crunchy texture.

Porcini Mushrooms

Known as “boletus” in some Asian countries.
Used in soups and broths for deep, earthy flavors.

Morel Mushrooms

Valued in gourmet Asian recipes.

Nutty flavor; used in stir-fries and sauces.

Snow Fungus (White Fungus)

Used in Chinese desserts and soups.
Jelly-like texture and mild taste.

Oyster Mushrooms

Sometimes available dried for use in broths and sauces.

Delicate flavor; rehydrated for use in stir-fries and soups.

Lion’s Mane Mushrooms

Known for its health benefits.

Used in Chinese herbal soups and vegetarian dishes.
Golden Needle Mushrooms (Dried Lily Buds)

While not technically mushrooms, they are often included in similar contexts in Chinese cooking.

Earthy flavor; used in hot and sour soups.
Let me know if you’d like detailed recipes or uses for any specific type!