Toxic substances can be produced over time.

One is that the dried shiitake mushroom itself is non-toxic, however, the fresh shiitake mushroom originally contains bacteria, just after drying treatment, the moisture content is very low, the bacteria basically do not reproduce, or reproduction rate is very slow, but a long time to soak, it may be breeding bacteria, fungi and other disease-causing microorganisms, and with the moisture content and the temperature rises, the bacteria in the shiitake mushroom will be a large number of bacteria, the longer the bacteria, the more bacteria, and the longer the time, the more toxic and harmful substances. At the same time, it is easy to produce some toxic and harmful substances, there may be no way to completely eliminate through cooking, and thus dry shiitake mushrooms should not continue to eat after soaking for a long time.

How many hours should you soak shiitake mushrooms for at most

No more than 12 hours.

Dried shiitake mushrooms, if soaked in summer at high temperatures, are likely to deteriorate after soaking overnight, it is recommended to try to soak the mushrooms within a short period of time; however, if the dried shiitake mushrooms are placed in the refrigerator freezer or soaked at low temperatures in the winter, the bacterial reproduction will be slower and the mushrooms will not be easy to deteriorate, soaking overnight will not be a problem, and can be eaten without fear, but it should not be more than 12 hours. It is safe to eat, but should not be more than 12 hours.

Note

The soaking process should be changed frequently to avoid turbidity, sticky and odor, if you find the surface of the mushrooms is sticky, or there is an odor, it means that microorganisms are multiplying, and the mushrooms are spoiled and can not be eaten.