found in the drawer of my grandparents. probably from my grandma who passed 7 years ago. are they eatable and unharmful? wouldn't be surprised if my grandma had collected shrooms that can make you high tbh
Are you trying to identify a fungus? If so, /r/mycology may be of more help. Fungi aren’t plants — they have their own kingdom just like animals and bacteria.
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Chasin_Papers
Kinda looks like Shitake to me, don’t look magic, I wouldn’t eat them.
Mini_Chives
Dried shiitake, rehydrate, wash with a bit of cornstarch (idk my mom taught me this), squeeze out water, cut to strips, cook on a pan with oil, add garlic, add oyster sauce, and done
OpinionatedOcelotYo
Don’t eat mystery fungus wth
kipwrecked
Perfect for Beef Wellington and plausible deniability
PlantDaddyMalaysia
This is not a mysterious mushroom. Lol. Every Chinese household has them in the fridge and it’s common in Chinese cuisines.
Comfortable-Law7788
Definitely not psychoactive. No matter what they are, 86 them. You don’t mess with unidentified fungi.
Fiztz
Shiitake but dunno if their shelf life stretches to 7+ years, flavour might all be gone anyway and they’re like $3.50 at an asian grocer
ninjarockpooler
Have you considered posting in the mycology community?
aikigrl
Dried chinese shiitake! I rehydrate these in warm water until soft then cook with onion, garlic, pork belly cubes, oyster sauce for an easy home style stew to eat over steamed rice. Haven’t made that in a while and now I want it – guess I am making it this week. I save the mushroom soaking water to cook my steam rice 😊
villhest
Shiitake
neteyo
You can rehydrate in cold water with sugar to help keep the umami! Hot water can seep out a lot of the mushroom flavour, sugar helps stop this
Huge-Supermarket5360
They’re dried shiitake mushrooms. Used as the basis in a lot of east asian cooking (Chinese, Japanese, and Korean). Could be more, but those are the cuisines I’m familiar with.
The shiitake mushrooms are used as an umami flavour booster, so it’s often used in base stocks as a complex, earthy, mushroomy, and slightly umami depth to stocks.
e.g in Korean it would be “Myeolchi Dasima Pyogo Yuksu” which is basically an anchovy, kelp, and shiitake stock thats used as the basis of a lot of stews.
In Japan, it’s “Dashi” stock, which is a mixture of bonito flakes, kelp, and shiitake mushroom. Dashi is used in so many of your favourite japanese dishes.
And in China, shiitake is used everywhere. Many families will soak them overnight in water, and then use the rehydrated mushrooms in stir fries and the remaining flavour-packed liquid for soups or in the stir fry itself.
Theyre delicious! I wouldn’t eat them if they’re that old, but I would try to buy some at an asian grocery and honor your grandmas memories. They’re quite cheap, and theres literally tens of thousands of recipes you can make with them.
jeniesque
These are obviously dried shiitake.
leiliah45
I love these. dried shiitakes are sooo good
Gsiver
Shiitake. Delicious. Soak them for about an hour to rehydrate, cook as usual great in stir fry and steam rice dishes.
sinna-bunz
I have these in my cabinet right now, definitely dried shiitakes.
17 Comments
Are you trying to identify a fungus? If so, /r/mycology may be of more help. Fungi aren’t plants — they have their own kingdom just like animals and bacteria.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/whatsthisplant) if you have any questions or concerns.*
Kinda looks like Shitake to me, don’t look magic, I wouldn’t eat them.
Dried shiitake, rehydrate, wash with a bit of cornstarch (idk my mom taught me this), squeeze out water, cut to strips, cook on a pan with oil, add garlic, add oyster sauce, and done
Don’t eat mystery fungus wth
Perfect for Beef Wellington and plausible deniability
This is not a mysterious mushroom. Lol. Every Chinese household has them in the fridge and it’s common in Chinese cuisines.
Definitely not psychoactive. No matter what they are, 86 them. You don’t mess with unidentified fungi.
Shiitake but dunno if their shelf life stretches to 7+ years, flavour might all be gone anyway and they’re like $3.50 at an asian grocer
Have you considered posting in the mycology community?
Dried chinese shiitake! I rehydrate these in warm water until soft then cook with onion, garlic, pork belly cubes, oyster sauce for an easy home style stew to eat over steamed rice. Haven’t made that in a while and now I want it – guess I am making it this week. I save the mushroom soaking water to cook my steam rice 😊
Shiitake
You can rehydrate in cold water with sugar to help keep the umami! Hot water can seep out a lot of the mushroom flavour, sugar helps stop this
They’re dried shiitake mushrooms. Used as the basis in a lot of east asian cooking (Chinese, Japanese, and Korean). Could be more, but those are the cuisines I’m familiar with.
The shiitake mushrooms are used as an umami flavour booster, so it’s often used in base stocks as a complex, earthy, mushroomy, and slightly umami depth to stocks.
e.g in Korean it would be “Myeolchi Dasima Pyogo Yuksu” which is basically an anchovy, kelp, and shiitake stock thats used as the basis of a lot of stews.
In Japan, it’s “Dashi” stock, which is a mixture of bonito flakes, kelp, and shiitake mushroom. Dashi is used in so many of your favourite japanese dishes.
And in China, shiitake is used everywhere. Many families will soak them overnight in water, and then use the rehydrated mushrooms in stir fries and the remaining flavour-packed liquid for soups or in the stir fry itself.
Theyre delicious! I wouldn’t eat them if they’re that old, but I would try to buy some at an asian grocery and honor your grandmas memories. They’re quite cheap, and theres literally tens of thousands of recipes you can make with them.
These are obviously dried shiitake.
I love these. dried shiitakes are sooo good
Shiitake. Delicious. Soak them for about an hour to rehydrate, cook as usual great in stir fry and steam rice dishes.
I have these in my cabinet right now, definitely dried shiitakes.