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Also, for future reference, the dried shiitakes in an Asian market should work just as well as fresh

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Posted to Thread #20600 at 4:19 pm on Oct 1, 2011

in this recipe (rehydrated, of course.) The dried mushroom are 1/2 or 1/3 the price. David Chang also grinds the dried mushrooms into a powder and uses that to bump up the beefy mushroom flavor on everything from soups to braises. (Why grind them? Given the closet-sized storage space in New York, grinding dried mushrooms solved a huge storage issue. He laughed and said, like many of his "innovations" in the kitchen...solving a storage problem turned into a culinary breakthrough.)


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