to buy dry pressed wood mushrooms . There are several different varieties and one of them is the black shiitake mushroom. All that remains is to learn how to prepare them correctly. There is nothing complicated about this process at all. So, a story about the correct preparation of black Chinese tree mushroom for further shamanism of preparation.
For a complete and harmonious transformation of the dried substance, soak the briquette only in water at room temperature. It is very undesirable to use it in hot water, and even more so to brew it with boiling water. Usually there are quite clear instructions on the packaging - they must be followed. There is an ambush with Russian translations of text - here it is better to be more careful. The picture was even attached to the full screen as an example. And on the reverse side - an absolutely masterpiece translation.
We take a deep bowl, pour water and put the pressed packaging in there... After about forty minutes, although it depends on the variety... ninety percent of the mushroom will open. In principle, you can cook it now, but it’s better to sort it out, rinse it, fill it with cold boiled water again and leave it to ripen for a day - you can also put it in the refrigerator on the bottom shelf. Then the muer will open to its natural size - the volume will become unrealistically larger compared to the package of dried mushroom and will acquire elasticity, which will not be present if the process is accelerated. When preparing mushrooms, sand often gets into them, so we always wash them well after opening.
Black wood mushrooms - a recipe for a type of delicacy
Let's try to prepare pressed Chinese black tree mushroom, here are all the main points of this recipe. Salt the prepared mushrooms and add a little real 90% vinegar. The mushrooms will be lightly marinated while the filling is being prepared. Peel and finely chop the onion. Heat the oil very high - fry ground red pepper, preferably coarsely ground or just finely chopped fresh pepper in pods - it is very important that the pepper is fried, then it does not burn the tongue, but burns the throat a little, and does not interrupt the very taste of the dish - this is one of secrets! Next, fry the onion until lightly browned. You can use a little coriander and pour our boiling frying mixture over the mushrooms. Stir everything constantly, then peel the garlic and crush it with a garlic press. Mix again and let it brew for a while. The mushrooms should be rich and have a nice crunch. They also say that tree mushrooms are very beneficial for health.
Muer noodle mushroom and whole mushroom differ only in that point two - you need to cut it precisely. Chinese black tree mushroom is great added to soups and various stir-fries. It does not require long-term heat treatment and almost always retains its appearance well.
Various experiments with black tree mushrooms have been carried out many times. The variations are different, but... the speed and result in the matter of preparing mushrooms is the most important indicator. The main feature is only natural soaking in water at room temperature. Any acceleration of the process is already bad, neither the taste nor the texture will definitely improve.
As an honest epilogue, let’s say that this sublimate is good only as a filler for many dishes, and the mushroom itself is not of particular interest. It is grown artificially and also dried. No taste, no smell. But it is very good as an addition to many dishes in small proportions - we create the illusion of exoticism. Chinese cuisine
How to cook wood mushrooms
Let's take:
- a pack of dried pressed tree mushrooms;
- a large head of onion;
- salt and spices.
The first thing you need to do is pour cool water over the tree mushrooms and leave for five to six hours. During this time, they will increase two to three times in size.
When the mushrooms have spread well, you need to cut them into strips (or whatever you like), remove hard fragments (usually these are growth points) and thoroughly rinse the woody mushrooms under running water.
Cut the peeled onions into half rings or cubes and fry in vegetable oil. I sometimes add a little cream - this way the onions become golden and have a pleasant aroma.
Cooked dried wood mushrooms can be consumed during Lent if they are fried only in vegetable oil
When the onion becomes soft, add soy sauce (you can also add finely chopped garlic - if desired), if you have it, teriyaki or soy sauce. If not, just add salt to the wood mushrooms at the end of cooking.
Add prepared mushrooms.
And fry for another five to ten minutes. There is no point in stewing for a long time, you just need to let them soak in the aromas of the oil and sauces. If you did not add sauce, add salt to the stewed wood mushrooms.
Actually, that's all. The peculiarity of these mushrooms is that one bag of mushrooms will yield two servings of the finished dish. And one more thing - they remain somewhat “rubbery”, but personally I even like it.
These cooked wood mushrooms go very well with rice or buckwheat.
How much Muer do you need for a salad?
To prepare a tree mushroom salad for lunch or dinner for a family of 4-5 people, one package is enough. Even a small briquette, which can be the size of a matchbox, will fully satisfy your needs. If the mushrooms are simply dried and not pressed, then the package size may be larger.
The trick is that the “wood ears”, depending on the variety, will increase in volume by 7-10 times at the pre-preparation stage. Therefore, a pack of Muer weighing 50 g turns into half a kilo.
Recipe for making wood mushroom - step by step with photos and videos
Tree mushrooms, also called muer or abalone, are very popular in Asia. They got their name due to the fact that they grow on the bark of trees. Chinese healers widely use tree mushroom in medicine. They claim that eating muer helps remove toxins from the body and strengthen the immune system. And this is not surprising, because in terms of the amount of vitamins, tree mushrooms are in no way inferior to vegetables and fruits, and in terms of mineral content they even surpass meat products.
Important: only dried mushrooms are allowed to be eaten, otherwise it may harm your health. When soaked, the shelf life of the product is two days.
Ready-made wood mushrooms have an appetizing aroma, and their spicy taste is revealed when mixed with other products. You can buy them in almost any supermarket, and they are sold dry, in small boxes. Dishes prepared with Chinese mushrooms are combined with meat and various seafood. They make great healthy salads, sauces, and soups. You will see how to prepare Chinese wood mushroom in step-by-step photos and videos on our website.
Meitake (Grifola frontoza)
© flickr.com
Replacement for all European mushrooms in Asian cuisine. It has a pronounced, familiar “forest” taste. The scope of its use is not inferior to the porcini mushroom. Meitake is stewed, fried, boiled, dried.
In addition, meitake is credited with a lot of miraculous medicinal properties. One of them was even confirmed in a recent scientific study.
Chinese tree mushrooms. How to cook wood mushrooms
Asian cuisine, in particular, its individual components, sometimes raise many questions. And against the backdrop of all these incredible delicacies, Chinese tree mushrooms seem completely home-like. They fit perfectly into dishes of many cuisines around the world, adding a unique piquant touch. So today we’ll talk about how to cook wood mushrooms.
Residents of the Middle Kingdom distinguish several subspecies of tree mushrooms. It is with them that we will now get acquainted.
Delicate edible cloves
Enoki are delicious mushrooms.
Tips and recipes Enoki mushrooms, or enokitake, are a sophisticated delicacy of Asian cuisine. In our country they are known under the modest name Winter honey fungus Flammulina Velutipes . In nature, these mushrooms grow in autumn and winter (!) on the trunks and stumps of deciduous trees, but, due to their wonderful taste, they have long been mass-produced artificially. Therefore, in order to enjoy them, there is no need at all to go on an exotic winter mushroom hunt - just look at the nearest supermarket and find them there, already prepared for cooking. In Russia, Enoki mushrooms are not yet as famous as the ubiquitous champignons, but, undoubtedly, their popularity will gradually grow, as will the volume of their annual production, which is already approaching 100 thousand tons per year.
“Wild” enoki have large brown caps and short legs, but in cooking they usually use “cultivated” ones - white, with tiny caps and long legs - similar to spaghetti or curved cloves.
Enoki are delicious mushrooms. Tips and Recipes
We offer you several Recipes for dishes made from Enoki Mushrooms, and a couple of useful tips for culinary handling of them.
Shiitake
Shiitake mushrooms have been an ingredient in national cuisine for hundreds of years. It is this Chinese mushroom that visually resembles our Russian mushrooms. It also has a stem and a cap, although it grows exclusively on trees.
Shiitake, when freshly picked, has a nice dark brown hue. During the drying process, it changes to a darker color, becoming almost black. You can find both fresh and dry shiitake on supermarket shelves. If we talk about benefits, they are completely universal and can be used in all dishes.
The only thing that needs to be done first is to fill the dry shiitake with clean water. This procedure will help restore lost moisture to them. And only then the mushrooms can be used in cooking.
Dried mushrooms can be used as an aromatic seasoning that enhances the taste of other foods.
Black tree muer or “tree ear” mushrooms are parasitic, choosing tree trunks as a place of residence. But they bring only benefits to humans.
This Chinese tree mushroom contains a huge amount of protein and vitamins. In addition, muer is an excellent source of iron. Mushrooms help increase appetite and also improve overall health.
But muer is not always a black mushroom. You can see porcini (delicacy) and yellow mushrooms. In supermarkets you can find white dried muer, which is very nutritious and tasty. It contains amino acids and polysaccharides necessary for our body. In addition, wood fungus contains phosphorus and iron.
Shimeji
This product is similar to ordinary Russian honey mushrooms. Shimeji are great for hot soups, and are also great fried in a frying pan or on the grill. In the second case, sour Chinese sauce will be an excellent addition. Shimeji is added to miso soup and poultry soup because it makes them more flavorful and nutritious.
If shimeji is used in salads, it is recommended to chop lettuce, spinach or mint there, and also add sesame oil and ginger-soy sauce. This will help enhance the richness of the flavor of the Chinese mushrooms.
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Xianggu
Another edible tree mushroom that is popular in China is xianggu. As a rule, they arrive on store shelves in dry form, so they must first be soaked. After this, they enlarge and take their original umbrella shape. Mushrooms have a very hard stem, so it is not used for food. Xiangu have a rich aroma.
They are also called winter mushrooms. In China, the cultivation of xianggu is given a special place, and the country itself ranks second in their production in the world. Mushrooms are rich in amino acids and enzymes and also contain significant amounts of vitamin D.
Pre-preparation of mushrooms
Any Chinese tree mushroom that is imported into our country is always dried and vacuum sealed. This transportation option does not in any way impair the nutritional properties or taste. But this is only provided that you are privy to the method of their restoration.
Preparing mushrooms for further processing comes down to simple soaking. But there are some subtleties here too.
How to cook wood mushrooms: soaking technology
Professional chefs use the following option:
- Remove the plastic and remove the mushrooms.
- Place dry mushrooms in a deep bowl.
- Add clean boiled water at room temperature to them. The liquid should cover the mushrooms, but there should be some free space in the pan. Remember that mushrooms increase in size significantly.
- Tree mushrooms must spend a full two hours in water. Then they are washed. And again they fill it with clean water, but this time it’s completely cold.
- The dishes with mushrooms should be placed in the refrigerator for 4 hours. After this time, the mushrooms are completely ready for further use.
Quite a long procedure. The Chinese don't bother themselves that much. They pour the dry mushroom mass with not too cold water and leave for a couple of hours. Then the mushrooms are washed and cooking begins.
Remember that you cannot restore dried mushrooms using hot or boiling water. In this case, instead of quality mushrooms, you will get an unappetizing mass.
If all the recommendations are followed, then beautiful dark brown woody mushrooms will be waiting for you in the bowl. It is necessary to remove the bottom of the mushroom stem, since this is where the mushroom attaches to the tree. The cap and the rest of the stem can be used in cooking. It is worth considering that the legs are hard, but the caps are very delicate.
Chinese mushroom recipes
First we will prepare a salad of tree mushrooms.
- wood mushrooms (already soaked) – 300 grams;
- canned corn - 1 can;
- onion - 1 piece;
- garlic – 3 cloves;
- soy sauce – 100 milliliters;
- vegetable oil – 2 large spoons.
The mushrooms must be cut into arbitrary slices, and the onion into thin half rings. Fry the mushrooms and onions for about 7 minutes. Place corn on them, after draining all the water. Add a glass of water to the pan and evaporate all the liquid. The garlic must be passed through a press, combined with soy sauce and added to the pan. As soon as the contents of the pan boil, the salad is ready. It is served warm, and to make the dish more filling, you can add fried chicken or turkey fillet.
A spicy appetizer with Chinese mushrooms will be no less tasty.
You will need:
- wood mushrooms -300 grams;
- onion - 1 piece;
- garlic - a couple of cloves;
- salt and red pepper;
- vinegar - a tablespoon.
Cut the pre-soaked mushrooms into small even pieces. Combine salt and vinegar and marinate them. Chop the onion and garlic thoroughly and then place them in a hot frying pan. Don't forget to add frying oil. Bring the mixture to a homogeneous state and add mushrooms here. Cook the dish under a closed lid over low heat for about 20 minutes. Be sure to stir the appetizer during cooking. The resulting aromatic dish is perfect as a dressing or sauce for rice, meat or vegetables.
Eringi
They are large in size and have a delicate taste, slightly sweet, and a meaty texture. Most often, eringi are grilled like steaks and served with a variety of sauces and herbs. These mushrooms are perfect for making soups, since they make the broth quite clear and rich. In addition, eringi are salted, pickled, added to salads and taken as an addition to pasta.
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Second course
The next delicious recipe is wood mushrooms with veal.
- mushrooms – 500 grams;
- veal tenderloin – kilogram;
- onion – 3 onions;
- garlic - two heads;
- soy sauce – 250 grams;
- ginger (grated root) – 250 grams;
- potato starch – 250 grams;
- sesame oil – 20 grams;
- sesame seeds - a teaspoon.
Mushrooms should not be cut too large. Cut the veal into thin slices and fry in a frying pan. Take dishes with high sides for cooking. Add chopped onion and garlic, as well as ginger, to the meat, add soy sauce and sesame oil (it can be replaced with regular vegetable oil). Pour in another half glass of water and simmer until tender over low heat. Dilute the starch in water and add it to the dish at the very end of cooking.
