How To Clean Shiitake Mushrooms

How to Clean Shiitake Mushrooms for Perfect Flavor

Have you ever wondered how to clean shiitake mushrooms the right way? These earthy, savory fungi add depth to many dishes. Cleaning them correctly is important. It ensures you remove dirt without losing their unique taste and texture. I find that proper cleaning makes a big difference in my cooking.

This guide helps you understand the best methods for both fresh and dried shiitake mushrooms. We will look at why cleaning matters, what tools you need, and step-by-step instructions. You will also learn about common mistakes to avoid. My goal is to help you prepare shiitake mushrooms safely and deliciously every time. This article covers everything from basic wiping to rehydrating dried varieties.

Takeaway:

Always use a dry cloth or soft brush for fresh shiitake.
Avoid soaking fresh shiitake in water to keep their texture firm.
Rehydrate dried shiitake in warm water, then clean thoroughly.
Trim the tough stems from shiitake mushrooms before cooking.

To properly clean shiitake mushrooms, gently wipe fresh mushrooms with a damp cloth or soft brush to remove dirt. Avoid rinsing them under running water, as they absorb moisture easily. For dried shiitake, rehydrate them in warm water, then rinse and pat dry, keeping the flavorful soaking liquid for cooking.

Why Cleaning Shiitake Mushrooms Matters

Cleaning your shiitake mushrooms is more than just a quick step before cooking. It protects your health and improves your meals. Mushrooms grow close to the ground, so they pick up dirt, debris, and sometimes even small insects. Eating these unwashed items can be unpleasant and unhealthy.

Beyond simple hygiene, how you clean shiitake mushrooms affects their taste and texture. Shiitake mushrooms have a porous nature. They absorb water quickly. Too much water makes them soggy and dilutes their rich, umami flavor. I always prioritize methods that keep them firm and flavorful.

Removing Dirt and Debris

Shiitake mushrooms often come with visible dirt on their caps and stems. This dirt is usually soil or growing medium. You need to remove it before cooking. Bits of grit in your food can ruin a meal.

Using a dry cloth or a soft brush is effective for this task. It lifts away the loose dirt gently. I always start with this method for fresh shiitake. It is the quickest way to get them ready.

Preserving Flavor and Texture

Shiitake mushrooms are known for their distinct earthy flavor and meaty texture. These qualities can diminish if the mushrooms absorb too much water. A soggy mushroom loses its firm bite. It also tastes less concentrated.

Washing mushrooms under running water is a common mistake for this reason. I learned early on that dry cleaning methods are best for fresh varieties. This helps keep their natural firmness and intense flavor. The goal is to clean them without compromising what makes them special.

Health and Safety Reasons

Beyond flavor, cleanliness is important for health. Wild or even commercially grown mushrooms can carry bacteria or spores. While cooking usually destroys these, proper cleaning adds a layer of safety. You remove surface contaminants.

Ensuring your shiitake are clean prevents any unwanted substances from entering your food. This is particularly true if you are using fresh, un-prepped mushrooms from a market. I always make sure my mushrooms are spotless. It gives me peace of mind when I cook.

Tools and Materials for Cleaning Shiitake

Having the right tools makes cleaning shiitake mushrooms simple and efficient. You do not need many specialized items. Most are common kitchen things. Using the correct tools helps you clean the mushrooms effectively. It also prevents damage. I find a small setup makes the process much smoother.

The key is to be gentle. Shiitake mushrooms are delicate. Harsh scrubbing can bruise them or break their caps. I focus on tools that allow for precision and a light touch. This ensures the mushrooms are clean and ready for cooking.

Essential Cleaning Supplies

You will rely on a few basic items for most shiitake cleaning tasks. These are readily available. They form the core of my mushroom cleaning kit. I always have these on hand before I start.

Soft Bristle Brush: A dedicated mushroom brush is ideal. Its bristles are soft enough not to damage the delicate mushroom caps. A clean, soft toothbrush can also work in a pinch. This brush helps dislodge stubborn dirt. I use it to sweep away soil from the gills and caps.
Damp Cloth or Paper Towel: A clean, slightly damp cloth or paper towel is perfect for wiping surfaces. It picks up fine dust and grime that a brush might miss. Make sure the cloth is only damp, not wet. Too much moisture is bad for fresh shiitake. I wring out the cloth very well before using it.
Small Paring Knife: This knife is for trimming the tough stems. Shiitake stems are woody and not pleasant to eat. A sharp, small knife allows for precise cuts. It removes just the stem without wasting the cap. I use a knife with a thin blade for this.
Cutting Board: A clean surface to work on is important. A cutting board provides stability. It keeps your workspace tidy. I prefer a non-porous cutting board for easy cleaning.

Optional Items for Deeper Cleaning

Sometimes, you might need extra items for specific situations. These are not always necessary. They can be helpful for very dirty mushrooms or for specialized tasks. I use these if the basic tools are not enough.

Colander (for dried shiitake): If you are rehydrating dried shiitake, a colander is useful. You can drain the soaking liquid through it. This liquid often contains some sediment. A colander helps separate the clean liquid from the mushrooms. I always strain the liquid to keep it clear.
Fine-Mesh Sieve: This is excellent for straining the rehydration liquid from dried shiitake. It catches any small bits of dirt or sediment that settle at the bottom. This ensures your mushroom broth is clear and clean. I use it when I want perfectly clear liquid for a soup or sauce.
Clean Kitchen Towel: After wiping, a dry kitchen towel can help pat the mushrooms completely dry. This is an extra step to ensure no moisture remains. It is especially useful if you plan to store the cleaned mushrooms for a short period. I make sure it is lint-free.
Bowl (for rehydration): For dried shiitake, you need a bowl to soak them in water. Choose a bowl that is wide enough for the mushrooms to fully submerge. I use a glass bowl so I can see the rehydration process.

Having these tools ready makes the cleaning process quick and effective. It helps you prepare your shiitake mushrooms properly every time. I find that being prepared saves time and improves my cooking experience.

How to Clean Fresh Shiitake Mushrooms: Step-by-Step Guide

Cleaning fresh shiitake mushrooms requires a gentle approach. The goal is to remove dirt without saturating the mushrooms with water. Water makes them spongy and less flavorful. I always follow a careful process to maintain their quality. These steps ensure your fresh shiitake are ready for cooking. My method keeps them firm and full of taste.

The Dry Cleaning Method

This is the preferred method for most fresh mushrooms, including shiitake. It is simple and preserves the mushroom’s texture. I use this method almost every time. It works best for mushrooms with light to moderate dirt.

Gather Your Tools: Get a soft brush (like a mushroom brush or a clean toothbrush) and a clean, dry paper towel or cloth. I lay them out on my cutting board.
Inspect Each Mushroom: Pick up one shiitake mushroom at a time. Look closely at the cap, stem, and gills for any visible dirt, debris, or spots. I pay attention to the areas where the cap meets the stem.
Brush Off Loose Dirt: Use the soft brush to gently sweep away any loose soil or particles from the mushroom’s cap and gills. Brush lightly, moving from the center of the cap outwards. Be careful not to bruise the delicate gills. I make sure to get into all the crevices.
Wipe with Damp Cloth (if needed): If there are stubborn spots or sticky dirt, dampen a paper towel or cloth very slightly. Wring it out extremely well so it is barely moist. Gently wipe the dirty areas of the mushroom. Do not rub hard. The goal is to lift the dirt, not push it in. I use only a minimal amount of moisture here.
Pat Dry Immediately: After wiping, use a dry paper towel to gently pat the mushroom completely dry. Any remaining moisture should be removed quickly. This prevents the mushroom from absorbing water. I ensure they feel completely dry to the touch.

This dry cleaning process is ideal for maintaining the shiitake’s firm texture and rich flavor. It is a cornerstone of preparing mushrooms correctly. I find it much better than any other method for fresh mushrooms. Learn more about general mushroom cleaning by checking out how to clean fresh mushrooms. You can also discover more essential techniques by reading about how to clean mushrooms before cooking.

When to Use a Damp Cloth

While dry brushing is primary, a damp cloth is useful for specific situations. It is for dirt that brushing alone cannot remove. This includes sticky soil or residue. I use it sparingly and with great care.

Sticky or Caked Dirt: If you have mushrooms with mud or sticky residue that won’t brush off, a lightly damp cloth is necessary. The moisture helps loosen the stubborn particles. I press the damp cloth onto the dirt briefly, then gently wipe.
Minor Stains: Sometimes mushrooms have minor discoloration or stains that are not mold. A damp cloth can sometimes lift these. Be gentle, as vigorous rubbing can damage the cap. I prefer to leave small, harmless stains rather than over-clean.
Final Polish: After brushing, a very lightly damp cloth can give the mushrooms a final polish. This makes them look cleaner and more appealing. I use this as a finishing touch before patting dry. Remember, the key is minimal moisture.

Trimming the Stems

Shiitake mushroom stems are tough and fibrous. They are not pleasant to eat. You should always trim them before cooking. The caps are the star of the show. I always remove the stems to ensure a better eating experience.

Locate the Stem: Hold the mushroom cap in one hand. The stem is the stalk connecting the cap to its base.
Cut Close to the Cap: Use a small paring knife. Cut the stem off flush with the underside of the cap. Make a clean cut where the stem meets the cap. I aim to remove all the woody part.
Consider Stem Use: While not edible in most dishes, shiitake stems are full of flavor. You can save them for making vegetable broth or mushroom stock. They add a wonderful depth to soups. I often freeze a bag of mushroom stems for future stock.

By following these steps, your fresh shiitake mushrooms will be perfectly clean. They will retain their ideal texture and flavor. This preparation sets the stage for a delicious meal.

Cleaning Dried Shiitake Mushrooms: Rehydration and Preparation

Dried shiitake mushrooms offer a concentrated umami flavor. They are different from fresh shiitake in texture and cleaning needs. You must rehydrate them before use. This process also serves as their primary cleaning step. I find that careful rehydration is crucial for the best results. It unlocks their deep flavor.

Dried shiitake can have dust or small bits of debris from the drying process. The rehydration liquid will capture most of these. Proper handling ensures both cleanliness and flavor. My approach focuses on making the most of the mushroom and its essence.

The Rehydration Process

Rehydrating dried shiitake is the first and most important step. It softens the mushrooms and releases their flavor. The soaking liquid becomes a flavorful stock. I always keep this liquid.

Place Mushrooms in a Bowl: Put the dried shiitake mushrooms into a clean bowl. Make sure the bowl is large enough for the mushrooms to expand. I usually use a glass bowl.
Add Warm Water: Pour warm water over the mushrooms. The water should be warm, not hot or boiling. Hot water can make the mushrooms tough. Cover the mushrooms completely with water. I use enough water to ensure they are fully submerged even after they expand.
Soak for Time: Let the mushrooms soak for at least 20-30 minutes. Larger or thicker shiitake might need an hour or more. You can even soak them in the refrigerator overnight. The mushrooms should become soft and pliable. I check them periodically to see if they are fully rehydrated.
Press Gently: Once rehydrated, gently press the mushrooms to squeeze out any excess water. This helps them absorb flavors from your dish later. Be gentle to avoid damaging them. I press them against the side of the bowl.

Straining the Liquid

The soaking liquid from dried shiitake is a flavorful treasure. It contains the mushroom’s essence. However, it might also contain sediment or dirt. Straining is vital to ensure its purity. I never discard this liquid without straining it first.

Carefully Remove Mushrooms: Lift the rehydrated shiitake mushrooms out of the bowl. Do not stir the liquid at the bottom. This keeps any sediment undisturbed. I use a slotted spoon for this.
Prepare for Straining: Place a fine-mesh sieve or a colander lined with cheesecloth over another clean bowl. This second bowl will collect the strained liquid. I ensure my setup is stable.
Pour Liquid Slowly: Slowly pour the soaking liquid through the sieve or cheesecloth. Stop pouring when you get to the very bottom of the first bowl. This prevents any settled dirt from entering your strained liquid. I discard the last few drops if they look cloudy.
Use or Store Liquid: The strained liquid is now a rich mushroom broth. Use it in soups, sauces, or stir-fries. It adds deep umami flavor. If not using immediately, store it in an airtight container in the refrigerator for a few days, or freeze it for later. I often freeze it in ice cube trays for easy portioning.

Cleaning After Rehydration

Even after rehydration and straining the liquid, the mushrooms themselves might need a final touch. This ensures they are perfectly clean and ready for cooking. I always give them a quick check.

Inspect Rehydrated Caps: Look over the rehydrated shiitake caps. Any remaining visible dirt or debris should be removed. It is rare to find much, but it is good to check.
Gentle Rinse (Optional): If you see any persistent specks, you can quickly rinse the mushrooms under a very gentle stream of cool water. Do this quickly. Immediately pat them thoroughly dry with a paper towel. This quick rinse is only if necessary.
Trim Stems Again: Even rehydrated shiitake stems remain tough. Trim them off close to the cap using a paring knife. As with fresh shiitake, save these stems for broth if you wish. I find they still add flavor to stock even after drying.

By following these steps, your dried shiitake mushrooms will be perfectly clean and plump. They will be ready to infuse your dishes with their rich, savory essence. This comprehensive approach ensures both cleanliness and maximum flavor extraction.

Common Mistakes to Avoid When Cleaning Shiitake

Cleaning shiitake mushrooms seems simple, but common errors can reduce their quality. Avoiding these mistakes is as important as knowing the right steps. I have learned from experience what works and what does not. My aim is to help you get the best out of your mushrooms every time.

These missteps often lead to soggy, flavorless mushrooms. They can also introduce unwanted textures into your dish. Being aware of them helps you ensure a perfect culinary outcome.

Soaking in Water

This is the most common mistake when cleaning fresh shiitake mushrooms. It is tempting to rinse them under running water or soak them like vegetables. However, mushrooms are like sponges. They absorb water quickly.

Problem: Soaking makes fresh shiitake mushrooms waterlogged. This changes their texture from firm and meaty to soft and spongy. It also dilutes their concentrated flavor. The water replaces the mushroom’s natural juices.
Solution: Stick to dry cleaning methods for fresh shiitake. Use a soft brush or a barely damp cloth. Only use water for a quick rinse if absolutely necessary. Always pat them dry right away. This preserves their natural qualities. Remember, you want to clean the outside, not hydrate the inside.

Using Harsh Cleaners

Some people might think about using soap or chemical cleaners on mushrooms. This is a very dangerous mistake. Mushrooms are porous. They can absorb chemicals.

Problem: Soap or chemical residue can remain on the mushroom. This makes the mushroom unsafe to eat. It also imparts unpleasant tastes. These substances are not meant for food.
Solution: Never use soap, detergents, or any chemical cleaners on shiitake mushrooms. Water and a brush or cloth are the only cleaning agents you need. Mushrooms do not require sanitizing in the same way as other produce. Simple physical cleaning is enough. Your goal is to remove visible dirt, not sterilize.

Not Trimming Stems Properly

The stems of shiitake mushrooms are very woody. They are not enjoyable to eat. Failing to remove them correctly affects the dish’s texture. I have made this mistake before, and it impacts the dining experience.

Problem: Eating woody shiitake stems is unpleasant. They are tough and chewy. They can ruin the texture of an otherwise soft and tender dish. They do not soften significantly with cooking.
Solution: Always trim the tough stems off shiitake mushrooms before cooking. Cut them flush with the cap. Save the stems for making flavorful broths or stocks. They add deep umami to liquid bases. This ensures only the tender cap is used in your main dish.

Not Cleaning Dried Shiitake Soaking Liquid

When rehydrating dried shiitake, the soaking liquid becomes a rich broth. But it often contains sediment from the mushrooms or the drying process. Ignoring this sediment is a missed opportunity for better flavor and cleanliness.

Problem: If you use the soaking liquid without straining, you introduce grit into your food. This can ruin the texture of a sauce or soup. It also means you are consuming unwanted particles.
Solution: Always strain the rehydration liquid from dried shiitake mushrooms. Use a fine-mesh sieve or cheesecloth. Pour the liquid carefully, leaving the last bit of sediment behind. This yields a clear, flavorful broth perfect for cooking. This simple step makes a big difference in the final dish.

Avoiding these common mistakes ensures your shiitake mushrooms are clean, flavorful, and have the best possible texture. Proper preparation is key to enjoying these wonderful fungi.

Storing Cleaned Shiitake Mushrooms

Proper storage of shiitake mushrooms, whether fresh or dried, is vital. It extends their shelf life and keeps them tasting fresh. Cleaning mushrooms correctly is only half the battle. Storing them well prevents spoilage. I always ensure my mushrooms are stored right after cleaning.

The way you store them depends on how soon you plan to use them. Different methods suit short-term versus long-term needs. My goal is to keep them at their peak quality for as long as possible. This minimizes waste and ensures they are ready when I need them.

Short-Term Storage

For shiitake mushrooms you plan to use within a few days, short-term storage methods are best. These methods focus on keeping them dry and allowing them to breathe. This prevents mold and sliminess. I use these tips for most fresh purchases.

Fresh Shiitake:
- Paper Bag Method: Place unwashed, fresh shiitake mushrooms in a paper bag. A paper bag absorbs excess moisture and allows air circulation. This prevents them from becoming soggy or molding. Do not use plastic bags, as they trap moisture. I store them in the main compartment of the refrigerator.
- Original Packaging: If they came in a breathable container, like a produce carton with holes, you can often keep them in that. Check for any condensation inside. If present, transfer them to a paper bag.
- Do Not Wash Until Ready: As mentioned, avoid washing fresh shiitake until just before you cook them. Washing beforehand adds moisture, which promotes spoilage. Clean them right before they go into your pan.
- Refrigerator: Store the paper bag or breathable container in the main part of your refrigerator. They usually last 5-7 days this way. I keep them away from strong-smelling foods, as mushrooms can absorb odors.
Rehydrated Dried Shiitake:
- Airtight Container: Once rehydrated, shiitake mushrooms become perishable like fresh ones. Store them in an airtight container in the refrigerator.
- Use Quickly: Rehydrated shiitake should be used within 2-3 days. They do not last as long as fresh, unwashed mushrooms. I try to use them within a day or two.

Long-Term Storage Options

If you have a large quantity of shiitake mushrooms or want to preserve them for several weeks or months, consider long-term storage. Freezing is the most common and effective method for both fresh and rehydrated mushrooms.

Freezing Fresh Shiitake (Pre-Cooked):
- Clean and Slice: Clean fresh shiitake mushrooms using the dry method. Trim the stems. You can slice them or leave them whole.
- Sauté Briefly: For best results, lightly sauté the cleaned shiitake mushrooms in a dry pan or with a tiny bit of oil for a few minutes. This helps prevent them from becoming too watery or rubbery when thawed. I find this step improves their texture significantly.
- Cool Completely: Let the sautéed mushrooms cool down completely.
- Flash Freeze: Spread the cooled mushrooms in a single layer on a baking sheet lined with parchment paper. Freeze for 1-2 hours until solid. This prevents them from clumping together.
- Transfer to Bag: Transfer the flash-frozen mushrooms to a freezer-safe bag or airtight container. Remove as much air as possible.
- Freeze Duration: Frozen shiitake mushrooms can last for 6-8 months. I label the bag with the date.
Freezing Rehydrated Dried Shiitake:
- Process: Rehydrated shiitake mushrooms can also be frozen. After rehydrating, cleaning, and trimming, pat them very dry.
- Sauté (Optional but Recommended): Sautéing them briefly before freezing is also a good idea for rehydrated ones. It improves their texture after thawing.
- Freeze Liquid: Do not forget to freeze the strained rehydration liquid! It is a concentrated mushroom stock. Freeze it in ice cube trays or freezer-safe containers. I use the cubes in soups and sauces.

Proper storage prevents spoilage and maintains the quality of your shiitake mushrooms. Whether you use them quickly or save them for later, these methods ensure they are always ready for your culinary creations.

Maximizing Flavor with Properly Cleaned Shiitake

Cleaning shiitake mushrooms is more than just removing dirt. It is a crucial step in maximizing their flavor. The care you take in cleaning directly impacts the taste and texture of your finished dish. Properly cleaned shiitake will truly shine. I always notice the difference when they are prepared correctly.

When mushrooms are clean and dry, they brown better. They develop a richer flavor. This “Maillard reaction” creates delicious savory notes. Soggy mushrooms steam instead of sear. They miss out on this flavor development.

Impact on Culinary Dishes

Clean shiitake mushrooms integrate better into any recipe. Their natural flavor becomes more pronounced. They add depth to your cooking. I find they become the star of many dishes.

Enhanced Umami: Shiitake mushrooms are naturally rich in umami. Proper cleaning, especially avoiding waterlogging, ensures this umami remains concentrated. When you cook them, the flavors are intense. They add a savory, meaty depth to vegetarian dishes.
Optimal Texture: A dry, firm shiitake cap will sear beautifully. It develops a slight crispness on the outside and remains tender inside. This texture adds a pleasant chew to stir-fries, pastas, and soups. Soggy mushrooms have a rubbery or slimy feel, which is undesirable.
Better Browning: The Maillard reaction, which creates desirable browned flavors, requires dry surfaces. Clean, dry shiitake mushrooms will brown evenly and beautifully. This adds complex, roasted notes to your dishes. It is why professional chefs prioritize dry mushrooms.
Absorbing Flavors: When shiitake mushrooms are not waterlogged, they are better able to absorb the flavors of your seasonings, sauces, and other ingredients. They act like little sponges, soaking up deliciousness from the pan. This makes them a more flavorful component of your meal.

Cooking Tips for Shiitake

Once your shiitake mushrooms are perfectly cleaned, you can cook them in various ways. Their versatility makes them a favorite in many cuisines. These tips help you get the most flavor out of them. I use these techniques often.

Sautéing: This is a popular method. Heat a pan over medium-high heat. Add a small amount of oil or butter. Add the cleaned and sliced shiitake mushrooms in a single layer. Do not overcrowd the pan. Cook without stirring for a few minutes until they release their moisture and start to brown. Then stir and continue cooking until tender and golden. This method brings out their rich flavor.
Stir-Frying: Shiitake mushrooms are excellent in stir-fries. Add them towards the end of cooking with other vegetables. They absorb the sauce flavors beautifully. Ensure they are still firm, not mushy. I like to add them after the other vegetables have cooked slightly.
Soups and Stews: Both fresh and rehydrated shiitake mushrooms add incredible depth to soups, broths, and stews. Add them early in the cooking process to allow their flavors to infuse the liquid. Remember to use the strained rehydration liquid from dried shiitake.
Roasting: For an intense flavor, toss cleaned shiitake caps with a little olive oil, salt, and pepper. Roast them in a hot oven until tender and slightly crispy. This concentrates their umami. I find this method brings out a lovely nutty flavor.
Grilling: Large fresh shiitake caps can be grilled. Brush them with oil and season. Grill until tender with nice char marks. This gives them a smoky flavor.
Dried vs. Fresh: Remember that dried shiitake have a more intense, woodsy flavor than fresh. They are often preferred for dishes where you want a strong mushroom presence, like traditional Japanese broths. Fresh shiitake offer a more delicate texture and flavor for everyday cooking.
Seasoning: Shiitake mushrooms pair well with garlic, ginger, soy sauce, sesame oil, and herbs like thyme or rosemary. Season them simply to let their natural taste shine. I often use just salt and pepper to start.

By prioritizing proper cleaning and choosing the right cooking method, you unlock the full flavor potential of shiitake mushrooms. They will elevate your meals, adding a rich, savory dimension. Enjoy experimenting with these versatile fungi.

FAQ Section

Q1: Can I wash shiitake mushrooms under running water?

No, it is not recommended to wash fresh shiitake mushrooms under running water. Shiitake mushrooms are like sponges. They quickly absorb water. This makes them soggy and dilutes their natural, rich flavor. It also impacts their texture, making them soft instead of firm.

Q2: What is the best way to clean fresh shiitake mushrooms?

The best way to clean fresh shiitake mushrooms is by using a dry cleaning method. Gently brush off any dirt or debris with a soft-bristle mushroom brush or a clean, soft cloth. If there is stubborn dirt, you can use a barely damp cloth to wipe it clean, then immediately pat the mushroom dry.

Q3: Should I remove the stems from shiitake mushrooms?

Yes, you should always remove the stems from shiitake mushrooms before cooking. Shiitake stems are very tough, fibrous, and woody. They are unpleasant to eat. Cut the stem off flush with the underside of the cap using a small paring knife. You can save these trimmed stems to make flavorful mushroom broth.

Q4: How do I clean dried shiitake mushrooms?

To clean dried shiitake mushrooms, you first need to rehydrate them. Place them in a bowl and cover them with warm water. Let them soak until soft, usually 20-30 minutes. After rehydrating, remove the mushrooms and strain the soaking liquid through a fine-mesh sieve or cheesecloth. The strained liquid is a flavorful broth, and the mushrooms are now clean.

Q5: Can I store cleaned shiitake mushrooms?

Yes, you can store cleaned shiitake mushrooms. For fresh shiitake, it is best to clean them just before cooking. If you must clean them beforehand, store them in a paper bag in the refrigerator for up to a few days. Rehydrated dried shiitake should be stored in an airtight container