Dried Shiitake Mushrooms (Sliced)

These are PERFECT if that word applies to dried fungus...we go through this package in a couple of months. How you ask? Well, if you are short of cash and long on appetite (we are) they can be reconstituted and added to stir fry, soup, risotto, farro, spaghetti sauce (really nice if you don't have cash for ground meat), meatballs (if you do have cash for meat), etc., etc. It's a way to add nutrients and unami (spelling?) flavor. You can add them whole, break them up in small pieces or powder them (I use a mortar and pestle) to sub in the meat like flavor. I only do the last one if they are still in dried form, of course. The price looks a bit high, but it's not. Fresh in the store you could easily pay 2/3 of this price and only have it for that week. Dried, you can use as needed and they keep without spoiling. These along with a couple of the others are now a staple at our house throughout the year and at the fall and winter holidays. Keep them in a cool, dry place away from the stove and they will be with you until consumed. Yum!