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Although several types of dried fungus are used in Chinese cooking, this term refers to dried shitake mushrooms
The cap, which varies in size from 1 to 3 inches, is dark outside and the stalks are usually very woody
They have a slightly musty flavor which adds a rich, distinctive characteristic taste to oriental dishes
These mushrooms must be soaked for at least 15 minutes, then drained and the stalks removed before cooking
The soaking liquor is often kept and used to flavor sauces.