Rehydrate them. Then take scissors and then cut using a spiral shape so that you will have long strands of shiitake. Marinate with some soy, mirin, garlic and ginger. Dredge in some cornstarch and deep fry in some peanut oil. Wa laa. You have mock eel.
Plus you can use them in Asian-style soups. Also, you can take the dried stems (they tend to be to fibrous to eat) and grind them up to make a powder. Then you can use that to add flavor to your dishes or use it to dust food like fish, then sear it and it makes a great crust.
It's a good idea to filter the soaking liquid before using. I line a strainer with a coffee filter to get any bits of grit.
You can make a nice dumpling (or egg roll) filling with the following finely minced ingredients:
Stir-fry them in a little oil with a little garlic and ginger; season lightly with sesame oil and a dash of soy sauce. Let the filling cool a bit before filling store-bought wrappers or homemade ones. Steam the dumplings and pan-fry the bottoms (pot-stickers). Deep fry the egg rolls.
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