Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems. Only the caps are used. The soaking water can be saved and used in soups and for cooking rice. Strain the liquid through a fine sieve to remove any sand or residue from the dried mushrooms.
© 2001 Ken Hom. All rights reserved.