25 Mar Shiitake Mushroom (Fresh)
Shiitake mushroom (香菇, xiang gu) is usually utilized in Asian cuisine. Size of shiitake varies and its cap’s diameter might be from 5 centimeters (2 inches) to 10 centimeters (4 inches). The mushroom cap has spongy and crunchy texture. Its stem is tough and chewy.
Shiitake has quite strong flavor (however milder than dried shiitake mushroom), it might be utilized in stir-fry, braised dish, soup and stew, dumplings, grilling and salad. Although shiitake is originally from East Asia, it also an honest option to create fusion dishes for western cuisine, like this mushroom fettuccine Alfredo .
When buying shiitake , attempt to find those with moist surface and arrive texture. If the surface feels dry and begin to wrinkle, the mushroom isn’t fresh and you ought to avoid it.
For storage, loosely place shiitake in bag and store in fridge up to five or 6 days. The mushroom is delicate and you shouldn’t place heavy things above them or stuff them into too crowded container. The shelter lifetime of washed or cut shiitake are going to be shorten to 1 to 2 days.
To prepare shiitake , gently rinse every mushroom to scrub off the dirt. concentrate to the inner a part of cap. There’s theory about wipe mushroom with wet kitchen towel so as to retain its umami, but I found it not necessary. The taste of finished dish won’t have big difference if you wipe the shiitake rather than wash them. Plus you’ll risk that the dirt isn’t fully removed.
Shiitake should be fully cooked and you shouldn’t eat it raw. There’s research shows eating raw or under cooked shiitake may evoke sign of allergy.
For dishes with short cooking time, the entire stem should be removed, since the part is hard and take longer time to cook. For braising dishes, you’ll keep the stem, but still got to remove about 1/3 of the tough end.
Shiitake is typically be sliced or quartered before cooking. for top grade shiitake, Japanese cuisine use the entire one for cooking Nabe (hot pot dishes).