Fresh mushrooms don’t keep well enough for occasional use and can be expensive. Dried mushrooms fix these issues and are usually more flavorful.

Here’s the stats for a half ounce of dried shiitake mushrooms:

serving	cost	calories	net carbs	fat	fiber	protein	sugar
1/2 oz	~$0.211	50	4	0	5	3	0

There’s a vast amount of varieties available. In the US, Chinese markets offer a good combination of availability and cost. At around $5-$15/lb you’re likely to find:

• shiitake
  • sometimes just labeled “black mushroom”
  • usually available in a few subvarieties ²
  • chewy texture and meaty taste
• oyster
  • similar taste to shiitake, but a bit less chewy
  • often a bit cheaper
• wood-ear
  • mild taste and surprisingly crunchy texture (supposedly very similar to jellyfish)
  • almost entirely fiber

Most recipes will call for soaking the mushrooms prior to using them. But, this can be skipped if you’re cooking them in water – just be sure to rinse them off beforehand.

Oyster mushrooms are my current favorite. They’ve got a nice meaty flavor like shiitake or portabello, but are faster to cook because they’re not as thick. I often include them with split red lentils, which have a similar cooktime.

If you find a good price, feel free to buy in bulk. They’ll last months if kept cool and dry, and can be stored in the freezer to keep them even longer.