Dried Chinese Mushrooms (Shiitake Mushrooms)

Dried Chinese Mushrooms (Shiitake Mushrooms)

Mushroom is considered a traditional medicine as medicinal food. The dried mushrooms are hard as a rock, and need to be soaked in water to soften before use. When I first started cooking, I rarely use this mushroom as it takes too long to prepare and cook. However, things changed since learning its health benefits, its high glutamate content and getting a pressure cooker. I’ve been using this ingredient a lot more and have a stack of them in my pantry at all times. I often use it to get the rich umami flavour so I don’t need to use chicken stock or MSG to make my cooking taste good.


Health benefits

Research shows that shittake mushroom extract can be used for treating high cholesterol, liver inflammation, gastric cancer and cervical carcinoma.


Taste, smell & texture

Fresh, dried black mushrooms are very fragrant. Perhaps, that is why it also called xiang gu (香菇) in Mandarin, which translates to ‘fragrant mushroom’.

Dried mushrooms intensify the mushroom flavour by more enzyme activity and browning reaction between amino acid and sugar. Amongst many types of mushroom, this variety is especially flavourful because it contains sulfur compound which gives it a meaty aroma. It also has a meaty texture when cooked. Now you know why mushrooms are used by vegetarians to replace with meat!


Other names

  • English name: Chinese black mushrooms/ Shittake mushrooms
  • Malay name: Gula Melaka
  • Chinese name: Xiang Gu (香菇). Other variety: Tung gu (冬菇) and Fa gu (花菇)

How to use

Before soaking the mushrooms, I normally snip of the stems to keep to make stock. Then, I soak the mushrooms until it softens. It’s recommended to soak in room temperature water overnight, or if you need it fast, soak in boiling water for 10 – 15 minutes. I also use a smaller plate to cover the mushrooms so that it will be totally submerged in water.

Remember to not throw the water away. It contains flavourful umami flavour which I use in my cooking. For example, if I soak mushrooms to make claypot chicken rice, I’ll use the soaked water instead of plain filtered water to cook the rice.

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How to choose good quality mushroom

Generally, the more expensive it is, the better quality it will be. But that’s a lazy and surely not a fool-proof way to select quality mushrooms.

Instead, inspect the thickness and aroma of the mushroom. Good quality mushroom should be thick and have a strong aroma with earthy notes. Lower quality mushrooms smells dusty as though its disintegrating.


Storage

Store in a dark and dry place. It should last for years.


Recipes



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