New to dried shitakes, I'm told reusing the water used to rehydrate the mushrooms is a must. Thought simply cooking some noodles in the shitake water might get some of that flavor-- no luck.
Maybe someone here can offer some basics or ideas for using rehydrated shitake water?
I also heard of crushed dry mushrooms being used as a sort of seasoning but I haven't even tried that one yet.
Edit: I pulverized a few into a fine powder, not really sure how to use that though.