Dried Large Flower Shiitake Mushrooms
Rich shiitake aroma and savoury umami, with broad caps that become meaty and tender when fully rehydrated and cooked.
£10.80View product
Dried Mushrooms & Wood Ear
Explore shiitake, Jade Wood Ear and other dried fungi, with flavour, texture and cooking guidance.
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Explore two different ingredients for your next dish: Large Flower Shiitake and Jade Wood Ear. Compare all 11 mushrooms and wood ears
Shop dried mushrooms and wood ear
Dried Jade Wood Ear
Mild in flavour, with thick, crisp ear pieces that carry the flavours of your broth or sauce once cooked thoroughly.
£8.16View product
How to choose dried mushrooms and wood ear
Start with the dish you want to cook. Compare whole caps for stuffing, mushrooms for savoury soups and rice, and wood ear ingredients for cooked noodle and vegetable dishes. Each product below links to its own pack and preparation information. The flavour and texture notes refer to rehydrated, fully cooked ingredients; the result varies with cooking.
Discover Large Flower Shiitake and Jade Wood Ear
Large Flower Shiitake
200 g
Dried shiitake with naturally patterned caps, approximately 8–10 cm across with natural variation. Keep the broad caps whole for a focal point on the plate, with green pak choi adding colour contrast.
Flavour and bite: Rich shiitake aroma, a woodsy character and savoury umami. Fully rehydrated and cooked whole caps have a substantial, meaty bite; braising can make them smooth and tender. Pair with oyster sauce, ginger, garlic or chicken to complement the mushroom flavour.
Try it in: Stuffed pork or prawn mushrooms; whole mushrooms braised with pak choi.
For everyday cooking in a smaller pack, compare: Dried Shiitake Mushrooms · 90 g
Recipes using this product
Jade Wood Ear
180 g
A white wood ear ingredient, named 玉木耳 on the pack. Pair the pale ear pieces with colourful peppers or green vegetables for visual contrast; sauces can change the finished colour.
Flavour and bite: A mild, subtle flavour with substantial ear pieces and a crisp bite. It takes on flavours from broths and seasonings, letting ginger, garlic or the sauce shape the dish while the ears add texture. Black wood ear also has a firm bite; choose according to colour and the dish you want to make.
Try it in: Mushroom noodle soup; chicken and peppers; prawns and scrambled eggs.
For a black wood ear option in a different pack size, compare: Dried Black Wood Ear · 100 g
Recipes using this product
- Jade Wood Ear with Prawns and Scrambled Eggs
- Jade Wood Ear and Mushroom Noodle Soup
- Jade Wood Ear, Chicken and Pepper Stir-Fry
- Pork & Jade Wood Ear Potstickers
- Jade Wood Ear, Tomato & Fish Soup
- Jade Wood Ear & Shiitake Tofu Skin Rolls
- Jade Wood Ear, Bean Curd Skin & Beef Casserole
- Steamed Pork Patty with Jade Wood Ear & Water Chestnuts
Which shiitake mushrooms should I choose?
Both are dried shiitake ingredients with savoury mushroom flavour. Choose according to the whole-cap dish you want to make and the pack quantity you need. Full rehydration and cooking influence the finished texture.
| How to choose | Large Flower Shiitake | Shiitake Mushroom |
|---|---|---|
| Appearance | Naturally patterned caps, approximately 8–10 cm across when dried, with natural variation. | Dried shiitake in our everyday 90 g pack. |
| On the plate | Large whole caps can be a focal point on the plate. Serve with pak choi for a contrast between dark mushrooms and green leaves. | Slice into rice dishes, or keep whole in soups and braises to fit the dish you are making. |
| Texture and flavour | Rich shiitake aroma, woodsy notes and umami; fully prepared whole caps have a substantial, meaty bite. Braising can make them smooth and tender. | Also provides shiitake aroma and umami for everyday cooked dishes. |
| Dish ideas | Keep whole for stuffed pork or prawn mushrooms, or braise with pak choi. | Chicken rice, braised chicken or tofu in oyster sauce. |
| Pack size | 200 g | 90 g |
For a dish built around large whole caps, explore Large Flower Shiitake. For everyday cooking in a smaller pack, compare the 90 g shiitake option.
Jade Wood Ear vs Black Wood Ear: what’s the difference?
Both are wood ear ingredients used for their bite in cooked dishes. Jade Wood Ear brings a pale appearance and substantial ear pieces; black wood ear also has a firm bite. Prepare the exact pack you choose, as soaking and cooking affect texture.
| How to choose | Jade Wood Ear | Black Wood Ear |
|---|---|---|
| Appearance | White wood ear, labelled Jade Wood Ear on this pack. | Dark wood ear, labelled Black Fungus on this pack. |
| On the plate | Pale ear pieces can contrast with red or yellow peppers and green vegetables. Broths and sauces can change the finished colour. | Dark ear pieces can add contrast to pale vegetables, eggs or soups. |
| Flavour and texture | Mild flavour, substantial ear pieces and a crisp bite. Takes on flavours from broths and seasonings. | Black wood ear also offers a firm bite in cooked dishes. |
| Dish ideas | Mushroom noodle soup, chicken and peppers, or prawns and scrambled eggs. | Soups, vegetable dishes and cold-dressed dishes after full cooking. |
| Pack size | 180 g | 100 g |
Explore Jade Wood Ear when you want white ear pieces and a substantial crisp bite. Choose black wood ear when you want a dark ingredient for texture in familiar soups and vegetable dishes.
Compare nine more mushroom and wood ear options
Shiitake Mushroom
90 g
A 90 g dried shiitake pack for everyday rice dishes, soups and braises.
Flavour and bite: Woodsy shiitake aroma and savoury umami. Fully rehydrated and cooked caps are tender with a satisfying chew.
Try it in: Shiitake chicken rice; braised chicken; tofu in oyster sauce.
For large whole caps and a 200 g pack, compare: Dried Large Flower Shiitake Mushrooms · 200 g
Recipes using this product
Black Wood Ear
100 g
This 100 g black wood ear pack gives a dark colour contrast alongside the pale Jade Wood Ear option.
Flavour and bite: Mild, with a crisp, springy bite once cooked thoroughly. The seasoning leads the flavour; the wood ear adds texture.
Try it in: Cooked soups, braised dishes and vegetable dishes, following this product’s preparation directions.
To explore white wood ear in a 180 g pack, compare: Dried Jade Wood Ear · 180 g
Recipes using this product
White Porcini Mushroom
100 g
A 100 g dried porcini pack for risotto, soups and braised dishes.
Flavour and bite: Earthy and nutty, with a deep mushroom flavour. Rehydrated, fully cooked pieces have a dense, meaty chew.
Try it in: Porcini risotto; soups and braised dishes.
Recipes using this product
Tea Tree Mushroom
100 g
Long-stemmed dried mushrooms in a 100 g pack. Try them with Jade Wood Ear in the linked noodle soup.
Flavour and bite: Savoury, with a light nutty note. Fully cooked caps soften, while the long stems keep a firmer chew.
Try it in: Chicken soup with red dates and goji berries; Jade Wood Ear and mushroom noodle soup.
Recipes using this product
Termite Mushroom
100 g
Named 雞樅菌 on the label, this 100 g dried pack is an option for soups and braises.
Flavour and bite: Savoury mushroom flavour. Fully rehydrated and cooked caps soften, while the stems can retain some chew.
Try it in: Soups, broths and braised dishes, prepared according to the pack.
View this pack and preparation advice
Chanterelle Mushroom
100 g
A 100 g dried pack for soups and slow-cooked dishes, including European-style mushroom recipes.
Flavour and bite: Earthy, with delicate fruity and peppery notes. Dried pieces retain a firmer chew once rehydrated and cooked thoroughly.
Try it in: Soups and slow-cooked mushroom dishes.
Recipes using this product
Lu Rong / Velvet Mushroom
100 g
Named 鹿茸菇 on this 100 g dried pack. Explore it alongside other whole dried mushrooms for soup.
Flavour and bite: Delicate mushroom flavour and a smooth texture with some bite once cooked thoroughly; a longer simmer makes it softer.
Try it in: Soups, broths and simmered dishes, prepared according to the pack.
View this pack and preparation advice
Morel Mushroom
90 g
Honeycomb-like caps in a 90 g dried pack, for Chinese soups or European-style mushroom dishes.
Flavour and bite: Earthy and nutty. Thoroughly cooked, rehydrated caps are tender and gently springy, carrying broth or sauce in their folds.
Try it in: Chicken soups and braised dishes; check preparation directions before adapting a sauce or risotto recipe.
Recipes using this product
Dried Cordyceps Flower Fungus
100 g
Golden-orange dried fungus in a 100 g pack, for chicken soup and bone broth.
Flavour and bite: Mild mushroom flavour with a little natural sweetness. The slender strands soften with a light chew during cooking.
Try it in: Chicken soup and bone broth; rinse and cook thoroughly according to the pack.
Recipes using this product
Choosing and preparing dried mushrooms
How do I prepare and rehydrate dried shiitake mushrooms?
Preparation depends on the pack and the thickness of the mushrooms. For our large flower shiitake, use cold water in the refrigerator, preferably overnight, until the centre is soft; then cook thoroughly. The 90 g shiitake pack has its own directions. Open the product page for the exact instructions.
What does Jade Wood Ear taste like, and how does it differ from black wood ear?
Jade Wood Ear has a mild, subtle flavour, with substantial ear pieces and a crisp bite. It takes on flavours from broths and seasonings. Both it and black wood ear add bite to cooked dishes; Jade Wood Ear gives you a pale option. Choose according to the colour, pack quantity and recipe you want, and follow the directions for the exact pack.
How do I cook dried wood ear mushrooms?
Soaking prepares dried wood ear for cooking; follow the cooking stage as well. For our Jade Wood Ear pack, rinse thoroughly, soak in warm water for 15–30 minutes, then simmer for 40–60 minutes until fully cooked. Its recipes include this preliminary preparation before the final dish. Check the Black Fungus pack separately.
Follow the directions for the exact pack you buy. Rehydrate and cook fully; keep extended soaking refrigerated. Check ingredients and allergens on the product page before choosing.
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