Dried shiitakes can be softened for recipes by soaking them in a bowl of cold water for several hours or overnight in the refrigerator. Shiitakes have tough, woody stems, so unless you're craving shoe leather, separate them from the cap and discard them. Don't toss out the soaking liquid though. For added flavor, use it in place of water called for in the recipe. Use a ladle to avoid the dirt and sediment that may have settled to the bottom of the soaking bowl.
Fresh shiitakes are more tender and delicate in flavor.
They are just the thing in lighter Asian preparations. So now that you know the difference, let's get back to your question. I know you are and make the switch. Candace Hagan contributed to this report. If you experience any problems with the Daily News Web site, please let us know.